Espresso-Spice Crumb Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.8 cup brown sugar divided packed
• 0.5 cup egg substitute 
• 3 cups flour all-purpose divided
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground ginger 
• 0.1 teaspoon ground nutmeg 
• 2 teaspoons espresso grounds instant
• 0.3 cup butter softened
• 1 tablespoon butter softened
• 0.8 cup blackstrap molasses 
• 1 cup water boiling

Equipment

• frying pan
• oven
• wire rack
• blender
• cake form

Directions

1. Preheat oven to 35
2. Combine water and espresso; stir well. Set aside.
3. Combine 2 3/4 cups flour, baking powder, baking soda, cinnamon, ginger, and nutmeg; set aside.
4. Beat 3/4 cup brown sugar and 1/4 cup margarine at medium speed of a mixer until well-blended.
5. Add molasses and egg substitute; beat well.
6. Add flour mixture to sugar mixture alternately with coffee mixture, beginning and ending with flour mixture.
7. Pour batter into a 9-inch square cake pan coated with cooking spray.
8. Combine 1/4 cup flour, 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon; cut in 1 tablespoon margarine with a pastry blender or 2 knives until mixture resembles coarse meal, forming a streusel.
9. Sprinkle streusel over batter.
10. Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out clean.
11. Let cool in pan 10 minutes on a wire rack; remove from pan.
12. Let cool completely on wire rack.