Recipe: Cinnamon Swirl Coffeecake (using Splenda)

CINNAMON SWIRL COFFEECAKE

3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 cup unsalted butter, softened
1 1/3 cups Splenda Granular
1 egg
1/4 cup egg substitute
2 teaspoons vanilla extract
1/2 cup unsweetened applesauce
1 1/2 cups reduced fat sour cream
FOR THE SPICED FILLING:
3 tablespoons brown sugar
2 tablespoons ground cinnamon

Preheat oven to 350 degrees F. Spray 10-inch tube pan or nonstick Bundt pan with cooking oil spray.

Sift cake flour, baking powder, and soda into medium bowl; set aside.

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.

MAKE SPICED 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 at 350 degrees F for 50 to 60 minutes or until toothpick inserted in center comes out clean.

Makes 16 slices
Serving Size: 1 slice

Per serving: Total Calories 200, Calories from fat 70, Total fat 8g, Saturated fat 5g, Cholesterol 25mg, Sodium 180mg, Total carbohydrates 28g, Dietary fiber 1g, Sugars 5g, Protein 4g.
EXCHANGES: 2 starch, 1 fat.

Source: Splenda No Calorie Sweetener Cookbook