- 12
- 20 mins
- 60 mins
Ingredients
- 1 spray(s) cooking spray
- 1/2 Tbsp all-purpose flour
- 2 1/4 cup(s) all-purpose flour, divided
- 1/2 cup(s) sugar
- 2 1/2 tsp baking powder
- 1/4 tsp table salt
- 1/4 cup(s) fat-free egg substitute
- 1/2 cup(s) fat-free skim milk
- 2 tsp canola oil
- 2 tsp vanilla extract
- 1 cup(s) strawberries, thinly sliced
- 1/2 cup(s) light butter
- 3/4 cup(s) packed light brown sugar
- 1 1/2 tsp ground cinnamon
Preparation
Step 1
Preheat oven to 350ºF. Coat a 9 X 9-inch pan with cooking spray and lightly dust with 1/2 tablespoon of flour, tapping out excess.
Combine 1 1/2 cups of flour, granulated sugar, baking powder and salt in a large bowl.
Whisk together egg substitute, milk, oil and vanilla extract in a medium bowl.
Add egg mixture into flour mixture and mix until completely incorporated.
Spread batter into pan, top with strawberries and set aside.
Melt butter in microwave or a saucepan.
Combine remaining 3/4 cup of flour, brown sugar and cinnamon in a medium bowl. Pour in melted butter and then toss with a fork to create crumbs. Sprinkle over cake batter.
Bake for 35 to 40 minutes, turning pan once, until a tester inserted in center of cake comes out clean. Slice into 12 pieces and serve.