Splenda Cinnamon Swirl Coffee Cake Recipes

SPLENDA CINNAMON SWIRL COFFEE CAKE

Steps:

• Preheat oven to 350°F Spray a 10-inch tube pan (angel food pan) or nonstick bundt pan with cooking spray.
• Set aside.
• 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 350° F oven 50-60 minutes or until a toothpick inserted near the center comes out clean.

CINNAMON SWIRL COFFEE CAKE

Steps:

• Preheat the oven to 350°.
• Butter and flour the tube pan (10-inch).
• Make the cake: Put the butter and sugar in a bowl and cream together using the electric mixer on medium speed until fluffy, about 5 minutes.
• Scrape down the bowl.
• Add the vanilla and eggs, 1 at a time, beating for 20 seconds after each addition.
• Scrape down the bowl again.
• In another bowl, whisk together the flour, baking powder, baking soda and salt.
• Add this mixture to the butter mixture in thirds, alternating with the sour cream.
• Beat for 45 seconds after each addition, and begin and end with the flour mixture.
• Pour the batter into the prepared tube pan.
• Make the syrup: In a small bowl, stir together the melted butter, sugar, and cinnamon.
• Drizzle the syrup over the batter and with the blade of a knife or a skewer, swirl the syrup through the batter.
• Make the streusel: In a bowl, combine the sugar, cinnamon, and pecans.
• With a pastry cutter, cut in the butter, a few pieces at a time, until the mixture resembles coarse crumbs.
• Scatter the streusel over the batter in the pan.
• Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
• Remove the pan from the oven to a wire rack to cool for 15 minutes.
• Serve warm or at room temperature.

CINNAMON SWIRL BUNDT COFFEE CAKE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
• Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
• Mix the remaining 1/4 cup of white sugar with the cinnamon.
• Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
• Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

CINNAMON SWIRL COFFEE CAKE

Steps:

• Mix melted butter, 1 cup sugar, flour, baking powder, baking soda, salt, eggs and vanilla well.
• Add sour cream, mix again.
• In a small separate bowl, combine cinnamon, walnuts and 1/3 cup sugar.
• Pour half of batter into greased and floured tube pan.
• Sprinkle half of the topping mixture over it.
• Add rest of batter.
• Top with remaining topping mixture.
• Bake in preheated 350 degree oven for 45 minutes.