Buttermilk Coffee Cake

Cake:

3 tbsp brown sugar
1 tbsp lemon juice
1/2 tsp ground cinnamon
2c Baking Mix #2 flour(see below)
1c Splenda Sweetener
3 tbsp EVO oil
1/2c egg substitute
2 tsp vanilla extract
1c low-fat buttermilk(see below)
Cooking spray
2 tbsp sliced almonds

Glaze:

1/2c sifted powdered sugar
2 tsp low-fat buttermilk
1/2tsp vanilla extract

Preheat oven to 350°. To prepare the cake, combine the first 3 ingredients in a small saucepan over medium-high heat. Cook 5 minutes or until syrupy, stirring frequently, cool. Spoon flour into a dry measuring cup, level with a knife. Combine flour, Splenda Sweetener and EVO oil in a large bowl, beat with a mixer at medium speed until well-blended, add egg and extract, beating well. Add flour mixture to buttermilk, beginning and ending with flour mixture, beat well after each addition. Spoon the batter into an 8-inch round cake pan coated with cooking spray. Arrange syrupy mixture artistically over cake. Sprinkle with almonds. Bake at 350° for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes. To prepare glaze, combine powdered sugar, 2 teaspoon buttermilk, and 1/2 teaspoon vanilla in a small bowl, stir with a whisk. Drizzle glaze over cake. Serve warm or at room temperature.
Buttermilk also known as cultured milk and can be replaced by sour milk. Take one tablespoon vinegar or lemon juice, place in a coffee cup and fill with enough milk(1/2 whole milk. 1/2 skim milk) to make one cup(and more for this recipe). Do not stir, let stand for five minutes before using.
Baking Mix #2 flour@
http://allblindtrust.blogspot.com/2005/12/baking-mix-2-fat-free-bisquick-copycat.html