SUGAR FREE BLUEBERRY COFFEE CAKE
A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful.
Provided by IBSERVICE
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
- In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
- Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 36.7 g, Cholesterol 99 mg, Fat 21.3 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 12.9 g, Sodium 258.6 mg, Sugar 5.6 g
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.
Nutrition Facts : Calories 338 kcal, Carbohydrate 25 g, Protein 6 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 113 mg, Sodium 275 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
SUGAR FREE COFFEE CAKE
Make and share this Sugar Free Coffee Cake recipe from Food.com.
Provided by internetnut
Categories Breads
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Cream together first 5 ingredients. Add vanilla and water. Add rest of ingredients.
- Spoon batter into 9 x 13 inch pan. Spread batter evenly in pan, bake at 350 degrees for 20-25 minutes or until knife comes out clean
- Note: You can use bananas in place of carrots to make banana cake or chopped apples to make apple nut cake.
Nutrition Facts : Calories 461.7, Fat 23.9, SaturatedFat 12.7, Cholesterol 112.3, Sodium 405.9, Carbohydrate 56.4, Fiber 4.3, Sugar 22.2, Protein 8
DIABETIC COFFEE CAKE
http://easydinnerrecipes.ca/diabetic-coffee-cake.html Here's a recipe for melt in the mouth coffee cake. It shows you how to use a sugar substitute without compromising on the taste. Enjoy a slice of coffee cake minus the guilt!
Provided by tastetester 2
Categories Dessert
Time 40m
Yield 1 cake, 4 serving(s)
Number Of Ingredients 9
Steps:
- Sift together the flour and baking powder. Fold in the margarine and set aside.
- In a separate bowl, place the egg, milk, cold coffee, almond, vanilla and sugar substitute and mix well. Add in the flour mixture and beat until the batter is smooth.
- Pour the batter into a greased 13 x 9 inch pan.
- Bake for 30 minutes at 325 deg F.
- Tips:
- To check if the cake is done, insert a toothpick or knitting needle through the center. If the toothpick or needle comes out clean, you'll know your cake is ready.
GLUTEN-FREE COFFEE CAKE
After modifying several coffee cake recipes, I came up with this tasty gluten-free coffee cake good for serving with breakfast, lunch, or dinner.
Provided by Liesl
Categories Desserts Cakes Coffee Cake Recipes
Time 2h10m
Yield 10
Number Of Ingredients 29
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 6-cup fluted tube pan (such as Bundt®) with coconut oil.
- Sift tapioca starch, rice flour, baking powder, xanthan gum, baking soda, and salt for the cake together in a bowl. Beat egg whites in a separate glass, metal, or ceramic bowl until foamy.
- Cream white sugar, brown sugar, butter, shortening, and agave in the bowl of a stand mixer fitted with the paddle attachment until light, 4 to 5 minutes. Mix in egg yolk and beaten egg whites, then mix in yogurt and vanilla extract. Gradually add flour mixture on low speed until just combined. Stir batter with a spatula to be sure it is completely mixed.
- Mix brown sugar, rice flour, almond meal, tapioca starch, cinnamon, nutmeg, and salt together in a bowl for streusel topping. Cut in butter with 2 knives or a pastry blender until the mixture resembles sand, then stir in nuts. Spoon 1/3 of the streusel into the prepared pan and top with 1/2 of the cake batter. Spread batter with a knife to flatten, then sprinkle with 3/4 cup streusel. Spoon the remaining batter into the pan, spread to flatten, and scatter remaining streusel on top.
- Bake in the preheated oven until a cake tester inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 30 minutes.
- Meanwhile, whisk confectioners' sugar and maple syrup together in a bowl, adding water if necessary, until glaze is runny. Drizzle as much glaze as you like over the cake, reserving some for the top. Allow glaze to soak in, about 10 minutes. Carefully invert carefully onto a serving plate and drizzle remaining glaze along the top. Allow cake to soak up glaze before serving, about 10 minutes more.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 58.5 g, Cholesterol 47.7 mg, Fat 22.6 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 227.7 mg, Sugar 40.5 g
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