Cinnamon Swirl Coffee Cake
A moist and tender sour cream cake with applesauce and vanilla, baked in a Bundt pan for a simple, lightly sweet dessert or coffee cake.
Ingredients
Method
Cake Directions
- 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 and 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.
Filling Directions
- 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.
Notes
Food Exchanges: 2 Starch, 1 Fat
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.
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