Maple-Cinnamon Swirl Coffee Cake
Reduced calorie maple and 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.
Nutritional Information Per Serving (1/8 of recipe): 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®.