Date-Nut Coffee Cake

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Date-Nut Coffee Cake

(Recipe courtesy of Butter Buds ~ 16 Servings)

 

1 1/4 cups all-purpose flour

1/4 cup granulated sugar

3 packets (or 1 teaspoon bulk) Sweet 'n Low

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/3 cup liquefied Butter Buds Mix

1/3 cup 1% fat milk

1 large egg

1 teaspoon vanilla extract

1 cup chopped pitted dates

2 tablespoons chopped walnuts

 

Topping:

1/4 cup all-purpose flour

1 tablespoon light brown sugar, packed to measure

1 tablespoon margarine, softened

1 packet Sweet 'n Low

1/4 teaspoon ground cinnamon

 

Preheat oven to 350°F. Spray an 8-inch square baking pan with nonstick

cooking spray.

In a large bowl, combine the flour, sugar, Sweet 'n Low, baking powder,

baking soda, and salt.

 

In a 1-cup measure, combine the liquified Butter Buds, milk, egg, and

vanilla. Add to the dry ingredients, stirring until blended. Add the

dates and walnuts. Pour into the prepared pan.

In a small bowl, mix together all the topping ingredients until crumbly.

Sprinkle over the batter.

 

Bake 30 to 35 minutes, or until a toothpick inserted in the center comes

out clean. Cool on a wire rack. Cut into 2-inch squares.

 

Per serving:

110 calories, 2 g protein, 2 g fat (<1 g saturated fat), 22 g

carbohydrate, 15 mg cholesterol, 75 mg sodium