WHITE WHOLE WHEAT WALNUT CRUMB CAKE

This is a recipe I got from a Pillsbury Bake-Off back in the 1980s. I have updated it to use white whole-wheat flour which I prefer. Use original whole-wheat flour if you prefer. After being diagnosed with diabetes I made other changes to make this cake diabetic friendly. Remember as diabetics we should only have desserts such as this occasionally or for special occasions. And only 1 serving per day!

STREUSEL TOPPING:

• 1 cup chopped walnuts or pecans
• 2 tbsp Splenda Brown sugar Blend
• 1 rounded tsp ground cinnamon

CAKE:

• 2 cups white whole wheat flour
• 1/2 cup firmly packed Splenda Brown Sugar Blend
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup low-fat milk
• 1/3 cup unsalted butter, softened
• 1 large egg

GLAZE:

3/4 cup 'fake' powdered sugar (recipe below) OR Swerve 'powdered sugar'

1 - 2 tbsp water

Preheat oven to 350 degrees.

Grease and flour (or spray with nonstick cooking spray) two round cake pans.

In a small bowl, mix all streusel ingredients until well blended; set aside.

In a large bowl, combine all the cake ingredients at low speed of electric mixer just until moistened. Beat at medium speed for 2 minutes.

Spread 3/4 cup batter in each of the pans; sprinkle each with 1/4 cup of the streusel. Carefully spread remaining batter of the streusel then top with the remaining streusel mixture.

Bake cakes at 350 degrees 20-30 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and cool somewhat.

In a small bowl, combine the glaze ingredients until of a drizzle consistency. Drizzle over warm (not hot) cakes.

'FAKE POWDERED SUGAR'

1 cup Splenda granulated

1 tsp cornstarch

Using a blender, process until mixture resembles powdered sugar

Yield: Each cake 8 servings. Tip: You can wrap one of the cakes in Saran-type wrap then place in a gallon baggie and freeze for another time.

file photo