Here it is...from
Linda's LC Menus and Recipes site...which is a terrific site!
I put my changes in red
ROBIN'S COFFEE CAKE
1/2 cup butter, softened slightly
4 ounces cream cheese, softened
1 cup granular Splenda or 1 1/2 teaspoons liquid Splenda
1 teaspoon almond extract
1 teaspoon vanilla
5 eggs, room temperature
2 cups almond flour, 6.5 ounces
I used 2 cups Carbquik
1 teaspoon baking powder
Cream butter, cream cheese, Splenda and extracts. Add eggs, one at a time. Mix almond flour
carbqick and baking powder. Add to egg mixture gradually. Mix topping ingredients until crumbly;
fold about half of topping mixture into batter, then put batter into greased 9" round cake pan.
Spread rest of topping over surface of cake batter. Bake at 350º 45-50 minutes, or until top is nicely browned and cake is firm to the touch.
Crumb Topping:
I doubled this recipe, and folded half into the batter, as above--doubled amounts in red
1/2 cup almond flour, 2 ounces
1 cup
1/4 cup granular Splenda or 1/2 teaspoon liquid Splenda
1/2 cup granular
1 teaspoon cinnamon
2 tsps
3 tablespoons butter, softened just until pliable
6 tbs
Makes 12 servings
Original recipe--With granular Splenda:
Per Serving: 286 Calories; 26g Fat; 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per Serving: 276 Calories; 26g Fat; 8g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Doubled-topping (cinnamon-filled) coffee cake:
With granular Splenda:
Per Serving: 314 Calories; 29g Fat; 8g Protein; 8.3g Carbohydrate; 3.3g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per Serving: 302 Calories; 29g Fat; 8g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
Linda says: "This is a very nice crumb cake. I had a little trouble with my butter getting too soft in the Houston heat and had to stick it in the freezer a few minutes to firm it up enough to be able to cream it and make the topping. I also had to freeze the topping so that it would be firm enough to crumble. Again, it might have been the heat. A couple things I might do differently next time would be to omit the almond extract, use double the vanilla and add a little cinnamon to the cake batter. Mine only took 45 minutes to bake, so I've adjusted the baking time from the original 50-55 minutes."
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Lucy says: In future, I think I will consider going half-and-half with the almond flour and carbquik in the batter; maybe use a little more butter in the topping/filling stuff; consider mixing chopped pecans in the topping/filling...I am sure Eddie would have some good ideas...
), but they are both very good in their own right. Same thing goes for things like CarbQuik; if I stop comparing it to Bisquick or Jiffy Mix and start enjoying it based on its own merits, it changes my whole perspective. 
But the blueberries are lower in carbs. I posted this in the baked goods section - but thot I'd put it in here, too.
Unfortunately, everybody but me and DH went for the frosted brownies that my other SIL made instead, so we have several pieces left (hey...more for us, right? 
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