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Maple-Cinnamon Swirl Coffee Cake (Diabetic)

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

1. 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.
2. 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.
3. 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.