Yummy!! I could not find the type of brown sugar called for so I used the splenda type. However, it is 1/2 real sugar...so I scaled down the topping quite a bit. I only used 1/2 cup of the splenda brown sugar and added enough flour and butter to make it crumbly, I still used 2 teaspoons cinnamon though. For us it was plenty of topping. This is a yummy "almost" sugar free cake made with the splenda brown sugar. Thanks for another great recipe!!

Reviewed On: Jan. 28, 2009