Espresso-Spice Crumb Cake

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

1. Preheat oven to 350u0b0.
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. Add molasses and egg substitute; beat well. Add flour mixture to sugar mixture alternately with coffee mixture, beginning and ending with flour mixture.
5. Pour batter into a 9-inch square cake pan coated with cooking spray. 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. Sprinkle streusel over batter. Bake at 350u0b0 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.

boiling water, espresso, allpurpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, brown sugar, margarine, molasses, egg substitute, cooking spray, ground cinnamon, margarine

Taken from www.myrecipes.com/recipe/espresso-spice-crumb-cake (may not work)