Coffee Crumb Cake

This is a scrumptious Betty Crocker coffee cake recipe, slightly modified (so that I can pretend it's better for me). I'm not a coffee drinker, but it tastes awesome with tea, too! I will include the original recipe as well, just in case anyone would rather make that version. Note that the modified version has double the topping (kind of defeats the purpose of trying to make it "healthy," Erin). Also, the modified version lowers the temperature and cooks it a little longer (helps prevent it from burning on the edges before the middle is cooked).


Cake Ingredients:
1 beaten egg
1/4 cup oil
2/3 cup milk
1 1/2 cups whole wheat flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
2 tbsp Fiber-sure, Benefiber or other clear-mixing/baking fiber (optional)

Topping Ingredients:
1/2 cup packed brown sugar
2 tbsp whole wheat flour
2 tsp cinnamon
2 tbsp melted butter
1/2 cup nuts (optional - I go without for picky hubby and son)

Directions:
Preheat oven to 350 degrees F. Mix together topping ingredients and set aside. Combine beaten egg, oil and milk. Combine dry ingredients together and then add wet ingredients to the dry and mix. Pour into a greased 9x9x2 pan or pie plate. Sprinkle with topping. Bake about 30 minutes or until a toothpick inserted in the center comes out clean.


ORIGINAL RECIPE:

Cake ingredients:
1 beaten egg
1/4 cup oil
1/2 cup milk
1 1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt

Topping:
1/4 cup packed brown sugar
1 tbsp flour
1 tsp cinnamon
1 tbsp melted butter
1/2 cup nuts (optional)

Directions:
Preheat oven to 375 degrees F. Mix together topping ingredients and set aside. Combine beaten egg, oil and milk. Combine dry ingredients together and then add wet ingredients to the dry and mix. Pour into a greased 9x9x2 pan or pie plate. Sprinkle with topping. Bake about 25 minutes or until a toothpick inserted in the center comes out clean.
------------
"A simple meal with love is better than a feast where there is hatred." - Proverbs 15:17