Apple Cinnamon Coffeecake

Diabetic-friendly, low-fat apple cinnamon coffeecake.

Recipe Ingredients:

Coffee Cake Topping:
1/2 cup Splenda® Granular
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup reduced calorie margarine, melted (25% less fat and calories)

Apple Layer
2 medium Granny Smith apples, peeled, cored, and diced into 1/4-inch cubes
2 tablespoons lemon juice
1 tablespoon all-purpose flour
1/2 cup Splenda® Granular
1 teaspoon ground cinnamon
2 tablespoons reduced calorie margarine (25% less fat and calories)

Cake Layer
1/2 cup softened reduced calorie margarine (25% less fat and calories)
3/4 cup egg substitute at room temperature
1 teaspoon vanilla extract
1 cup Splenda®Granular
1 1/2 cup all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup fat-free milk at room temperature

Cooking Directions:

1. Preheat oven to 350°F (175°). Spray 9x9x2-inch metal baking pan with vegetable cooking spray and set aside.
2. For Coffee Cake Topping: In a medium bowl, combine Splenda® Granular, flour, cinnamon and margarine. Stir until well blended.
3. Separate mixture into small clumps, approximately 1/4 teaspoon each and place on cookie sheet.
4. Bake 8 to 10 minutes. Cool to room temperature. Crumble into fine, uniform texture. Set aside.
5. For Apple Layer: In a medium bowl combine apple pieces and lemon juice. In small bowl, stir together flour, Splenda® Granular and cinnamon. Sprinkle over apples and stir until thoroughly mixed.
6. Add melted margarine to mixture and stir until combined. Set aside.
7. For Cake Layer: In a large mixing bowl, beat margarine with an electric mixer on high speed for 1 minute. Add egg substitute and beat on high for 1 minute. Add Splenda® Granular and beat on medium speed until thoroughly blended, about 1 minute.
8. In medium bowl, stir together flour, baking soda and baking powder.
9. Add 1/2 cup of the flour mixture into the margarine/egg mixture. Beat on low speed until ingredients are blended.
10. Add 1/4 cup fat-free milk to above mixture. Beat on low speed until ingredients are blended.
11. Add another 1/2 cup of the flour mixture to above mixture. Beat on low speed until ingredients are blended.
12. Add remaining fat-free milk to mixture. Beat on low speed until ingredients are blended.
13. Add remaining flour mixture to the mixture. Beat on low speed until ingredients are blended.
14. Spread batter evenly into prepared pan. Spread apple layer evenly over cake layer. Sprinkle topping over apple layer and press in lightly.
15. Bake 45 minutes or until toothpick comes out clean when inserted into the center of cake. Serve warm or at room temperature.

Makes 16 servings.

Nutritional Information Per Serving (1/16 of recipe): Calories 140, Carbohydrates 18 g, Protein 4 g, Dietary Fiber 1 g, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 260 mg.

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.