Splenda Coffee Cake Photo 1

Marbled Splenda Coffee Cake

This low cal coffee cake is baked in a bundt pan and it is cinn-fully delicious. A touch on the dry side, I recommend serving it with a cup of tea of coffee for maximum enjoyment. I even went as far as to dip the coffee cake right into my chai tea like it was a cookie in milk. Admittedly, it did ruin my tea; but it infused the cake with all the spicy flavors in my cup while adding it’s own twist of cinnamon to the mix. The combination was pretty delicious.

AuthorCarley KnutsenDifficultyBeginner

Cake Batter
 3 cups Flour
 1 tbsp Baking Powder
 ¾ tsp Baking Soda
 ½ cup Butter
 1 ⅓ cups Splenda Naturals Stevia Sweetener (granulated)
 1 Egg
 ¼ cup Egg Substitute
 ½ cup Applesauce
 1 ½ cups Light Sour Cream
Swirl Filling
 3 tbsp Brown Sugar
 1 tsp Cinnamon
 ¼ Original Cake Batter

Cake Batter
1

Sift flour, baking powder, and baking soda in a medium size bowl; mix well and set aside. In a large bowl, beat the butter with an electric mixer until smooth and fluffy. Add the Splenda and the egg; beat until smooth. Add the egg substitute and vanilla and stir to incorporate. Add the applesauce and half of the sour cream; beat until smooth. Add the dry ingredients then add the second half of the sour cream and mix until the batter is homogenous.

Swirl Filling
2

Remove 1/4 of the cake batter and pour into a small bowl. Add brown sugar and cinnamon; stir well. Grease a bundt pan and scrape half of the original batter into the pan. Pour all of the filling into the pan and swirl the two batters together with a knife. Top with the remaining original batter.

Bake
3

Bake at 350 for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Ingredients

Cake Batter
 3 cups Flour
 1 tbsp Baking Powder
 ¾ tsp Baking Soda
 ½ cup Butter
 1 ⅓ cups Splenda Naturals Stevia Sweetener (granulated)
 1 Egg
 ¼ cup Egg Substitute
 ½ cup Applesauce
 1 ½ cups Light Sour Cream
Swirl Filling
 3 tbsp Brown Sugar
 1 tsp Cinnamon
 ¼ Original Cake Batter

Directions

Cake Batter
1

Sift flour, baking powder, and baking soda in a medium size bowl; mix well and set aside. In a large bowl, beat the butter with an electric mixer until smooth and fluffy. Add the Splenda and the egg; beat until smooth. Add the egg substitute and vanilla and stir to incorporate. Add the applesauce and half of the sour cream; beat until smooth. Add the dry ingredients then add the second half of the sour cream and mix until the batter is homogenous.

Swirl Filling
2

Remove 1/4 of the cake batter and pour into a small bowl. Add brown sugar and cinnamon; stir well. Grease a bundt pan and scrape half of the original batter into the pan. Pour all of the filling into the pan and swirl the two batters together with a knife. Top with the remaining original batter.

Bake
3

Bake at 350 for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Marbled Splenda Coffee Cake

Sponsored by Splenda.

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