Cinnamon Swirl Coffee Cake

Thanks to Jackie for passing this one along, Cinnamon Swirl Coffee Cake. She said it's a Splenda recipe and she got it from her Mom. It's around 200 calories and 27 carbs per serving.






Cinnamon Swirl Coffee Cake


Ingredients:

Cake Batter:
3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 cup butter, Blue Bonnet Light Stick 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 chopped walnuts, toasted
1/2 cup unsweetened applesauce
1 1/2 cups light sour cream - divided use

Filling:
3 tablespoons brown sugar
1 teaspoon ground cinnamon


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; 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 1/2 cup chopped walnuts, toasted, and 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.