Reduced calorie maple and cinnamon swirl
coffee cake.
Maple-Cinnamon Swirl
Coffee Cake
- 4 tablespoons margarine, softened
5 1/2 teaspoons Equal® for Recipes or 18 packets Equal®
Sweetener or 3/4 cup Equal® Spoonful™
1 large egg
1/4 cup sour cream
2 teaspoons maple flavoring
2 3/4 cups cake flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 1/2 teaspoons ground cinnamon
- Beat margarine and Equal® or Equal®
Spoonful™ until blended in medium bowl. Beat in egg, sour
cream, and maple flavoring. Mix in combined flour, baking powder,
and salt alternately with milk, beginning and ending with dry
ingredients.
- Spread 1/3 of the batter into a greased
and floured 6 cup fluted cake pan (Bundt pan); sprinkle with
1/2 of the cinnamon. Repeat layers, ending with cake batter.
- Bake cake in preheated 375°F (190°)
oven until browned and toothpick inserted in center of cake comes
out clean, 25 to 30 minutes. Cool cake in pan on wire rack 10
minutes; remove from pan and cool on wire rack.
Makes 8 servings.
Nutrition Information Per Serving: 228
cal., 5 g pro., 34 g carbo., 8 g fat, 30 mg chol., 472 mg sodium.
Diabetic Food Exchanges: 2 Bread,
1 1/2 Fat.
Recipe provided courtesy of Merisant Corporation ® and the
NutraSweet Company, makers of Equal®.
Click
for more information on the artificial sweetner Aspartame.
