ESPRESSO-SPICE CRUMB CAKE

1 cup boiling water
2 teaspoons instant espresso (or 4 teaspoons instant coffee granules)
3 cups all-purpose flour, divided use
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
3/4 cup packed brown sugar, divided use
2 tablespoons packed brown sugar, divided use
1/4 cup plus 1 tablespoon stick margarine, softened
3/4 cup molasses
1/2 cup egg substitute

Preheat oven to 350 degrees F.

Combine water and espresso; stir well. Set aside.

Combine 2 3/4 cups flour, baking powder, baking soda, 1/2 teaspoon cinnamon, ginger, and nutmeg; set aside.

Beat 3/4 cup brown sugar and 1/4 cup margarine at medium speed of a mixer until well-blended. Add molasses and egg substitute; beat well. Add flour mixture to sugar mixture alternately with coffee mixture, beginning and ending with flour mixture.

Pour batter into a 9-inch square cake pan coated with cooking spray.

Combine the remaining 1/4 cup flour, remaining 2 tablespoons brown sugar, and remaining 1/4 teaspoon cinnamon; cut in remaining 1 tablespoon margarine with a pastry blender or 2 knives until mixture resembles coarse meal, forming a streusel. Sprinkle streusel over batter.

Bake at 350 degrees F for 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.

Makes 16 servings (serving size: 1 piece)
Source: Cooking Light Magazine, May 1997