Apple Cinnamon Coffee Cake Sugar Free Recipes

CINNAMON APPLE COFFEE CAKE

Steps:

• In a large bowl, beat the cake mix, pudding mix, eggs, sour cream and butter on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour half into a greased 8-in. square baking dish. Top with apples. Combine the sugar, nuts and cinnamon; sprinkle half over the apples. Top with remaining batter and sugar mixture. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

DAIRY-FREE APPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch tube pan.
• In a large bowl, stir together flour and baking powder. In a separate bowl, beat together 2 cups sugar, vegetable oil, eggs. Stir egg mixture into flour mixture, alternately with orange juice, until smooth. In a small bowl, combine 5 tablespoons white sugar, 5 tablespoons brown sugar and 2 teaspoons cinnamon.
• Pour 1/2 of batter into prepared pan. Add 1/2 of the apples then 1/2 of the cinnamon sugar mixture. Repeat laying with remaining ingredients.
• Bake in preheated oven until a toothpick inserted into center of cake comes out clean, about 50 to 70 minutes. Let cool for 15 to 20 minutes, invert on a plate and serve.

APPLE CINNAMON COFFEE CAKE - SUGAR FREE

Steps:

• Preheat oven to 350°F Spray 9x9x2" metal baking pan with vegetable cooking spray and set aside.
• Topping: In medium bowl, combine SPLENDA, flour, cinnamon and margarine. Stir until well blended. Separate mixture into small clumps, approximately ¼ teaspoon each and place on cookie sheet. Bake 8-10 minutes. Cool to room temperature. Crumble into fine, uniform texture. Set aside.
• Apple-Layer: In medium bowl combine apple pieces and lemon juice. Set aside. In small bowl, stir together flour, SPLENDA and cinnamon. Sprinkle over apples and stir until thoroughly mixed. Add melted margarine to mixture and stir until combined. Set aside.
• 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 and beat on medium speed until thoroughly blended, about 1 minute.
• In medium bowl, stir together flour, baking soda and baking powder. Add ½ cup flour mixture to margarine/egg mixture. Beat on low speed until ingredients are blended.
• Add ¼ cup skim milk to above mixture. Beat on low speed until ingredients are blended. Add another ½ cup of flour to above mixture. Beat on low speed until ingredients are blended. Add remaining skim milk to mixture. Beat on low speed until ingredients are blended. Add remaining flour to the mixture. Beat on low speed until ingredients are blended.
• Spread batter evenly into prepared pan. Spread apple layer evenly over cake layer. Sprinkle topping over apple layer and press in lightly. Bake 43 minutes or until toothpick comes out clean when inserted into the center of cake.
• Serve warm or at room temperature.

APPLE CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 325.
• Butter and flour 9-inch square pan.
• Mix flour, brown sugar, sugar, 2 1/2 teaspoons cinnamon, salt and ginger in large bowl.
• Add oil and stir until mixture resembles coarse meal.
• Transfer 3/4 cup of mixture to small bowl.
• Stir remaining 1 1/2 teaspoons cinnamon into mixture in small bowl and reserve for topping.
• Mix baking soda and baking powder into flour mixture in large bowl.
• Add apples. Whisk buttermilk and egg in another small bowl to blend.
• Add to apple mixture and stir just until combined.
• Pour batter into prepared pan.
• Sprinkle reserved topping evenly over.
• Bake cake until tester inserted into center comes out clean, about 1 hour 20 minutes.
• Transfer to rack and cool slightly.
• Serve coffee cake warm or at room temperature.

APPLE CRUMBLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
• Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
• Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
• Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
• Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
• Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
• Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.