Cinnamon Swirl Coffeecake

Cinnamon Swirl Coffeecake
Tape this recipe inside a kitchen cabinet door convenient to your baking supplies. You'll bake this recipe often, so keep it handy.

Servings: 16
Preparation time: 20 minutes
Bake time: 50-60 minutes

Cake Batter:
3 cups Cake Flour
1Tbsp. Baking Powder
3/4 tsp. Baking Soda
1/2 cup Butter
1 1/3 cups SPLENDA® No Calorie Sweetener, Granular
1 Egg
1/4 cup Egg Substitute
1/2 cup Unsweetened Applesauce
2 tsp. Vanilla
1 1/2 cups Light Sour Cream

3 Tbsp. Brown Sugar
2 Tbsp. Cinnamon
PREHEAT oven to 350ºF. Spray a 10-inch tube pan (angel food pan) or nonstick bundt pan with cooking spray. Set aside.

MAKE CAKE Sift the cake flour, baking powder, and soda into a medium-sized mixing bowl. In a large mixing bowl, cream the butter with an electric mixer. Add SPLENDA® Granular 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 in preheated 350ºF oven 50-60 minutes or until a toothpick inserted near the center comes out clean.
Serving Size: 1 slice
Exchanges per Serving: 2 starches, 1 fat
Total Calories:  210
Calories from Fat:  70
Total Fat:  7g
Saturated Fat:   5g
Cholesterol:  35mg
Sodium:  180mg
Total Carbohydrate:  28g
Dietary Fiber:  0g
Sugars:  5g
This recipe, when compared to a traditional recipe, has an 26% reduction in calories, a 20% reduction in fat, a 33% reduction in carbohydrates and a 75% reduction in sugar!


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