An elegant, moist coffee cake made lighter
in calories by using unsweetened applesauce and light sour cream.
Cinnamon
Swirl Coffee Cake
- Cake Batter:
3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 cup butter
1 1/3 cups SPLENDA® No Calorie Sweetener, Granulated
1 large egg
1/4 cup egg substitute
2 teaspoons vanilla extract
1/2 cup unsweetened applesauce
1 1/2 cups light sour cream - divided use
-
- Filling:
3 tablespoons brown sugar
1 teaspoon ground cinnamon
- Preheat oven to 350°F
(175°C). Spray a nonstick bundt pan with cooking spray. Set
aside.
- Sift cake flour, baking
powder, and baking soda into a medium-sized mixing bowl; set
aside. In a large mixing bowl, cream the butter with an electric
mixer. Add SPLENDA® Granulated Sweetener 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 50 to 60 minutes
or until a toothpick inserted near the center comes out clean.
Makes 16 servings.
Nutritional Facts Per Serving:
Calories: 200; Calories from Fat: 80; Total Fat: 9g; Saturated
Fat: 5g; Cholesterol: 40mg; Sodium: 180mg; Total Carbs: 25g;
Dietary Fiber: 1g; Sugars: 4g; Protein: 4g
Exchanges Per Serving:
2 Starches, 1 Fat
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie
sweetener made from sugar that is suitable for diabetics. For
more information regarding this product, please call 1-800-777-5363
or visit their website at www.splenda.com.
