Little cinnamon crumb cakes
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick margarine -- cold | |
| 1 | cup | Unbleached flour |
| ⅔ | cup | Granulated sugar |
| 1 | tablespoon | Cinnamon |
| 2¼ | cup | Unbleached flour |
| 1 | cup | Granulated sugar |
| 1 | tablespoon | Baking powder |
| ¼ | teaspoon | Salt |
| ¾ | cup | Applesauce -- at room |
| Temperature | ||
| ⅓ | cup | Skim milk -- at room |
| Temperature | ||
| 3 | Egg whites -- whipped | |
| 1 | teaspoon | Vanilla |
Directions
CRUMBS
BATTER
Preheat oven at 350. Prepare pan(s)with cooking spray and flour. To make crumbs, work the margarine, 1 cup flour, ⅔ cup sugar, and cinnamon in a small bowl with pastry blender until the mixture forms crumbs; set aside. To make the batter, combine flour, sugar, baking powder, and salt in mixing bowl. In another mixing bowl, combine applesauce, milk, egg whites, and vanilla. Mix dry ingredients with wet ingredients just until moistened. Divide the batter between the prepared pan(s). Scatter the crumbs over the tops, pressing them in gently. Bake for 40 minutes or until the tops are golden and springy to the touch. If the cakes have overflowed a bit, cut them apart with a sharp knife.
Recipe By : Anita A. Matejka