Gingerbread Coffeecake Splenda Recipes

Steps:

• 1. Preheat the oven to 350°F. Butter a 9-inch square cake pan, line with foil, and butter again.
• 2. In a bowl, whisk the flour, baking soda, baking powder, and salt. In another bowl, whisk the sour cream and coffee.
• 3. Using an electric mixer, beat the butter and sugar on medium speed until pale and fluffy. Beat in the eggs, one at a time, until incorporated. Reduce the speed to low and add the flour mixture in thirds, alternating with the coffee mixture, and scraping the bowl occasionally. Pour into the prepared pan and sprinkle the cookies on top.
• 4. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan on a wire rack. Lift out with the foil to cut into pieces. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees.
• Spray an 8-inch round cake pan with nonstick cooking spray.
• Stir flour and lightly measure 1 cup.
• Combine flour, 1/2 cup Splenda, and spices in a large bowl.
• Cut in the margarine using a pastry blender or fork until the mixture resembles small crumbs.
• Measure out 1/2 cup and set aside.
• To the large bowl of flour, add the baking powder, baking soda, buttermilk, molasses, and egg.
• Beat with a spoon or on low speed with a mixer until smooth.
• Spoon into the prepared pan.
• Add the tablespoon of Splenda and teaspoon of cinnamon to the reserved crumb mixture.
• Sprinkle mixture over the top of the cake.
• Bake for 25 minutes or until the center of the cake springs back when touched lightly.

Steps:

• Preheat oven to 350 degrees.
• Lightly coat a 9-inch pie pan with nonstick cooking spray.
• Combine crumbs in a small bowl or food processor (pulse to make crumbs from crackers).
• Add Splenda, margarine, and oil, and stir or pulse.
• Add egg white and stir well, or pulse again. Pour crumb mixture into pie plate. With your fingers, the back of a spoon, or with a sheet of plastic wrap, press down on the crumbs until they coat the bottom and sides of the pie plate.
• Bake 8 to 10 minutes. Remove and cool.

Steps:

• Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. In medium bowl, beat cake and cookie mix, hot water and 2 tablespoons butter with electric mixer on medium speed until blended. Add gingerroot, sour cream and egg; beat until blended. Pour batter into pan.
• In medium bowl, mix flour, sugar, ginger and cinnamon. Add 1/3 cup softened butter; pinch with fingers until clumps form. Stir in crushed cookies and walnuts. Sprinkle over batter.
• Bake 48 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Serve warm, or cool completely.