How to Make a Pecan Crumb Cake with Splenda

1 THIS MOIST CRUMB CAKE WITH ITS CRUNCHY SWEET TOPPING NOT ONLY TASTE GREAT BUT IS LOW IN FAT AND SUGAR.

CAKE BATTER
3/4 CUP BUTTERMILK
1 LARGE EGG
2 TBSP. CANOLA OIL
2/3 CUP SPLENDA GRANULAR
1 TSP. ORANGE JEST
1/2 TSP. VANILLA
1&1/2 CUPS OF ALL PURPOSE FLOUR
1&1/2 TSP. BAKING POWDER
1/2 TSP. BAKING SODA
1/2 TSP.CINNAMON
1/4 TSP. NUTMEG
1/4 TSP. SALT

TOPPING
1/4 CUP PECANS
1/4 CUP ALL PURPOSE FLOUR
2 TBSP. BROWN SUGAR
2 TBSP. SPLENDA GRANULAR
1 TBSP. BUTTER MELTED
1/2 TSP. CINNAMON

1. PREHEAT OVEN TO 350F. COAT AN 8 INCH ROUND BAKING PAN WITH NON STICK BAKING SPRAY.
2. BATTER, IN A MEDIUM BOWL WHISK TOGETHER THE BUTTERMILK,EGG,OIL,SPLENDA GRANULAR,ORANGE JEST,AND VANILLA. SET ASIDE.
3. IN A LARGE BOWL COMBINE THE NEXT 6 INGREDIENTS. STIR, MAKE A WELL IN THE CENTER AND POUR IN THE BUTTERMILK MIXTURE. MIX GENTLY WITH A SPOON UNTIL THE BATTER IS SMOOTH. SPOON BATTER INTO A PREPARED PAN.
4. TOPPING IN A SMALL BOWL MIX TOGETHER PECANS,FLOUR,BROWN SUGAR,SPLENDA,BUTTER,AND CINNAMON. SPRINKLE OVER TOP OF CAKE.
5. BAKE FOR 25 MINUTES OR UNTIL TOOTHPICK INSERTED INTO CENTER COMES OUT CLEAN.
SERVES 8
CALORIES 195,CARBS 28 GRAMS,FAT 6 GRAMS,SODIUM 200 MILLIGRAMS