Splenda Cinnamon Swirl Coffee Cake 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.

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.

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 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.

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.