Get your day started sweetly with a bite of this irresistibly moist and tasty coffeecake!
INGREDIENTS (for 1 servings):
- Cake Batter
- 3 cups cake flour
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1/2 cup butter
- 1 1/3 cups SPLENDA® No Calorie Sweetener, Granular
- 1 egg
- 1/4 cup egg substitute
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla
- 1 1/2 cups light sour cream
- 3 tablespoons brown sugar
- 2 tablespoons ground cinnamon
Preheat oven to 350 degrees F. Spray a 10-inch tube pan (angel food pan) or nonstick bundt pan with cooking spray. Set aside.
Make cake. 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 degrees F oven 50-60 minutes or until a toothpick inserted near the center comes out clean.
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