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Buttermilk Spice Crumb Cake

Source of Recipe


From "Coffee Cakes" by Ceri Hadda






List of Ingredients



• -- Crumb Topping --
  
• 1/2 cup margarine, at room temperature
  
• 1/2 cup granulated sugar
  
• 1/2 cup firmly packed light brown sugar
  
• 1 cup flour
  
• 1-1/2 tsp cinnamon
  
• 1/4 tsp nutmeg
  
• 1/4 tsp cloves
  
• .
  
• -- Cake --
  
• 2-1/4 cups flour
  
• 1-1/2 tsp cinnamon
  
• 1/2 tsp ginger
  
• 1/4 tsp each: nutmeg and cloves
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 1/2 tsp salt
  
• 1/2 cup margarine, at room temperature
  
• 3/4 cup firmly packed light brown sugar
  
• 1/2 cup granulated sugar
  
• 6 egg whites (or 3/4 cup egg substitute)
  
• 1-1/4 cups buttermilk
  
• 1 tsp vanilla
  






Instructions



1. To prepare the crumb topping: Combine the margarine, granulated sugar, brown sugar, flour, cinnamon, nutmeg and cloves with your fingers until the mixture forms coarse crumbs. Set aside. Lightly butter a 9 x 13-inch baking pan.
   
   
2. To prepare the cake: Sift together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, soda and salt. Beat the margarine until light with an electric mixer. Gradually beat in the brown and granulated sugars. Add the egg whites in three additions, beating well after each addition.
   
   
3. Combine the buttermilk with the vanilla. On low speed, alternately beat in the flour and buttermilk, beginning and ending with the flour mixture, beating until just blended. Spread the batter in the prepared pan. Scatter the crumbs over the top, pressing lightly into the batter. Bake in a preheated 350º F oven 40 to 45 minutes, or until the cake tests done. Cool the pan on a wire rack.
   
   Makes 15 pieces.
   
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   NOTE: The cake can be cooled and covered with aluminum foil. Reheat the next day, covered, in a 200º F oven 25 minutes.