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.
