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Ingredients
| cake flour: 3 cups |
| baking powder: 1 Tbl |
| baking soda: 3/4 tsp |
| salted butter: 1/2 cup |
| Splenda: 1 1/3 cups |
| eggs: 1 |
| egg substitute: 1/4 cup |
| unsweetened applesauce: 1/2 cup |
| vanilla extract: 2 tsp |
| light sour cream: 1 1/2 cups |
| splenda brown sugar blend: 3 Tbl |
| ground cinnamon: 2 Tbl |
Splenda Cinnamon Swirl Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
50 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350°F Spray a 10-inch tube pan (angel food pan) or nonstick bundt pan with cooking spray.
- Set aside.
- Sift the cake flour, baking powder, and soda into a medium-sized mixing bowl.
- In a large mixing bowl, cream the butter with an electric mixer.
- Add SPLENDA® Granular and egg. Beat until smooth.
- Add the egg substitute and vanilla.
- Beat briefly to incorporate.
- Add applesauce and half of the sour cream.
- Beat until smooth.
- Add the sifted flour mixture and beat at medium speed just until smooth.
- Add remaining sour cream and blend just until incorporated and batter is uniform.
- Set aside.
- Make Filling: Place 1/4 of cake batter in a small bowl.
- Add brown sugar and cinnamon. Stir well.
- Place 1/2 of the remaining cake batter into prepared pan.
- Top with filling.
- Swirl with knife.
- Top with remaining batter.
- Bake in preheated 350° F oven 50-60 minutes or until a toothpick inserted near the center comes out clean.