Splenda Cinnamon Swirl Coffee Cake Recipes

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.

SUGAR FREE CINNAMON COFFEE CAKE

Steps:

• Prepare the filling layer and the topping layer in advance (see post). For the cake layer, Prep a 9 X 13 or square pan well for nonstick. Preheat your oven to 325.
• In a medium bowl use a fork or a whisk to blend together the flour, baking soda, and the cinnamon. Set this bowl aside.
• Beat together the butter with the sugar alternative until creamy. Then add the eggs, one at a time, mixing between additions. Lastly, you can add the vanilla extract.
• Now in this step we will alternate adding the sour cream and the flour mixture from the first bowl to the mixing bowl. Add ½ of each at a time, mixing gently between additions. Mix until just combined.
• To layer cake for baking. Pour half of the cake batter from the mixing bowl into the prepped pan. Top this layer with the filling layer. Then cover the filling layer with the remaining batter. Lastly, top this with the topping layer. Bake your coffee cake for 60-65 minutes or until a toothpick comes out clean. Allow your cake to cool before serving.

CINNAMON ROLL SWIRL COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix flour, sugar, milk, eggs, baking powder, vanilla, and salt for cake together in a large bowl until completely combined. Slowly pour in butter and mix to incorporate; pour into the prepared baking pan.
• Whisk brown sugar, flour, and cinnamon for topping together in a bowl. Cut in butter with 2 knives or a pastry blender until well combined. Drop evenly over the batter, then swirl with a knife.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
• Mix powdered sugar, milk, and vanilla for glaze together in a small bowl. Drizzle over the warm cake.

CALORIE REDUCED CINNAMON SWIRL COFFEE CAKE

Steps:

• Preheat oven to 350°F Spray 10 inch tube pan or non-stick Bundt pan with cooking oil spray.
• Sift cake flour, baking powder, and soda into medium bowl.
• In large bowl, cream softened butter with electric mixer on medium speed.
• Add Splenda Granular and egg. Mix until smooth.
• Add egg substitute and vanilla; mix 30 seconds.
• Add applesauce and 1/2 cup sour cream; mix until smooth.
• Add sifted flour mixture and beat at medium speed just until smooth.
• Add remaining sour cream and blend. Set aside.
• Spice Filling.
• Place 1 cup cake batter in a small bowl.
• Add brown sugar and cinnamon; blend.
• Place 1/2 remaining cake batter into prepared pan. Top with spiced batter filling.
• Swirl with knife.
• Top with remaining batter.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.

SPLENDA CINNAMON ROLLS

Steps:

• Scald milk to 180 degrees and let cool. I add the butter and egg to help in the cooling process.
• In a bowl, dissolve yeast in warm (110 - 115 degrees) water.
• Add milk, sugar (don't substitute splenda here), salt, egg, 1/4 cup butter, and half the flour and mix until smooth.
• Add enough flour to handle easily. It is ok to add an extra 1/2 cup if necessary.
• Turn onto a floured board and knead at least 5 minutes until as smooth as a baby's skin.
• Round up in a greased bowl with the greased side up. Cover with a damp cloth and let rise in a warm (85 degrees) place until double. This may take 1 1/2 hours.
• Punch down and let rise again until almost double. This will take about 30 minutes.
• Melt the 1/3 cup butter, brown sugar and corn syrup in a baking pan over low heat until bubbly. Cook in a heavy saucepan if you are using a glass baking dish.
• Roll the dough into oblong about 15" x 9".
• Spread with softened butter and sprinkle with splenda and cinnamon sugar. Roll up tightly beginning along the long side so you end up with a 15 inch long roll.
• Cut roll into 1" slices and arrange them in baking pan.
• Cover and let rise until double. This will take about 35-40 minutes.
• Bake for 25-30 minutes in a 375 degree oven. If baking pan is glass bake at 350 degrees.
• Remove the pan from the oven and immediately turn upside down on a large tray with a cooling rack inside it. Let the baking pan stay over the rolls a minute so the sticky part can run down over the rolls.
• Enjoy!

CINNAMON SWIRL COFFEECAKE

Steps:

• Heat oven to 350°F. Grease a 9x5x3-inch loaf pan on the sides and bottom. Set aside.
• Combine 1/2 cup butter with granulated sugar in the bowl of a stand mixer. Beat on medium speed until creamed together about 3 to 4 minutes until smooth and fluffy. Add the eggs one by one, beating well after each addition. Add the vanilla; beat well.
• In a medium bowl, sift together the flour, baking powder and salt.
• With the stand mixer on low speed, add the flour mixture a little at a time, alternating with the milk. Do not over mix.
• In a separate small bowl, stir together all filling ingredients.
• Pour half of batter into pan. Spread filling over batter; pour remaining half of batter over filling.
• In another small bowl, stir together topping ingredients. Sprinkle topping over batter.
• Bake 50 to 60 minutes or until top is golden brown and toothpick inserted in center comes out clean.
• Cool 10 minutes in pan on wire rack. Loosen sides of loaf from pan; remove from pan and place on wire rack. Cool completely, about 2 hours before slicing.