Reduced Fat Coffeecake

By á-49249

Ingredients

• Topping
• 1 c. brown sugar
• 2 tsp. cinnamon
• 3 Tbs. flour
• 3 Tbs. butter, cold
• 1/3 c. chopped nuts
• Cake
• 2 1/2 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 c. sugar
• 1/3 c. cold butter
• 1/2 c. liquid egg substitute
• 2 tsp. vanilla
• 1 c. low fat buttermilk

Preparation

Step 1

Preheat oven to 350. Spray a 9" x 13" pan with nonstick spray.
Make the topping by combining the ingredients with a pastry blender or 2 forks, until crumbly.
For cake, combine flour, baking powder, salt and sugar in a large bowl. With a pastry blender, cut in the butter until it looks like cornmeal.
Combine the egg substitute, buttermilk and vanilla extract. Blend egg mixture into the flour mixture, until just combined.
Spread half of the batter into the prepared pan. Sprinkle with half of the brown sugar mixture. Drop the rest of the batter in spoonfuls over the first layer.
Spread the batter so that it covers the topping and sprinkle the rest of the topping over the top.
Bake for 30-35 min.