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Gingerbread Crumb Cake

11/4 cup all-purpose flour
2/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/4 cup chilled stick margarine or butter, cut into small pieces
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup low-fat buttermilk
2 tablespoons molasses
1 large egg
Cooking spray
11/2 teaspoons water

Preheat oven to 350F. Lightly spoon flour into a dry measuring cup,
and level with a knife. Combine flour and next 6 ingredients (flour
through cloves), and cut in margarine with a pastry blender or 2
knives until mixture resembles coarse meal. Reserve 1/2 cup flour
mixture; set aside. Combine the remaining flour mixture, baking
powder, and baking soda, and add the buttermilk, molasses, and egg.
Beat at medium speed of a mixer until blended. Spoon into an 8-inch
round cake pan coated with cooking spray. Combine reserved 1/2
cup flour mixture and water; stir with a fork. Sprinkle over batter.
Bake at 350F for 30 minutes. Cool on a wire rack. Yield: 8 servings

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