Apple Cinnamon Coffee Cake Sugar Free Recipes

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.

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:

• Heat 1 tablespoon butter in a 10-inch skillet (preferably nonstick) over high heat until golden. Add apples, cover, and cook over high heat, stirring frequently, until they are dry and very tender, 2 to 3 minutes.
• Remove from heat, sprinkle apples with 2 tablespoons sugar, and lightly toss until glazed.
• Cool to room temperature.
• Adjust oven rack to center position and heat oven to 350 degrees.
• Generously grease bottom and lightly grease sides of 10-inch springform pan.
• Sprinkle bottom of pan with dry bread crumbs, then shake lightly to coat.
• Tap out excess crumbs.
• Whisk flour, remaining sugar, and salt in large mixing bowl until blended.
• Add remaining 10 tablespoons of butter and cut with whisk until mixture resembles coarse crumbs.
• Remove 1 cup of crumbs to separate bowl.
• Whisk 1 teaspoon cinnamon, baking powder, and baking soda into mixture remaining in large mixing bowl.
• Add buttermilk or yogurt, egg, and vanilla; whisk vigorously until batter is thick, smooth, fluffy, and frostinglike, 1 1/2 to 2 minutes.
• Fold in apples using a rubber spatula, then scrape batter into prepared pan and smooth top.
• Add nuts, brown sugar, and remaining teaspoon cinnamon to reserved crumbs; toss with a fork or your hands until blended.
• Sprinkle crumbs over batter, pressing lightly so that mixture adheres.
• Bake cake until center is firm and cake tester comes out clean, 50 to 55 minutes (See Tip *).
• Transfer cake to rack; remove pan sides.
• Let cake cool completely, about 2 hours, before serving.
• When completely cooled, cake can be slid off pan bottom onto serving plate.
• Tip:.
• *Do not insert a skewer into this cake to test for doneness until the center appears firm when the pan is shaken. If you do, the topping may squeeze air out, and the middle of the cake may sink.
• Serves 8-10.

APPLE CINNAMON COFFEE CAKE

Steps:

• In large mixing bowl, combine cake mix, eggs and yogurt.
• Beat for 3 minutes.
• Spread into greased and floured 13x9 pan.
• Arrange pie filling over the batter.
• Combine cinnamon, sugar and flour.
• Sprinkle on top of cake.
• Bake at 350 for 40-45 minutes.
• Serve warm.

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.