This recipe, when compared to a traditional full fat, full sugar version represents a 26 percent reduction in calories, a 20 percent reduction in total fat, a 33 percent reduction in carbohydrates and a 76 percent reduction in total sugars. From the American Diabetes Association. cake flour, baking powder, baking soda, butter, Splenda Granular, egg, unsweetened applesauce, vanilla, lite sour cream, brown sugar, cinnamon cvt

Ingredients

3	cups cake flour (20084)
1	tbsp baking powder (18369)
3/4	tsp baking soda
1/2	cup butter
1 1/3	cups Splenda Granular
1	egg
1/4	cup egg substitute
1/2	cup unsweetened applesauce
2	tsp vanilla
1 1/2	cups light sour cream (87270)
3	tbsp brown sugar
2	tbsp cinnamon

Directions

1. Preheat oven to 350 degrees F. Spray a 10-inch tube pan (angel food pan) or nonstick bundt pan with cooking spray. Set aside.
   
   
2. 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.
   
   
3. Make Filling: Place 1/4 of cake batter in a small bowl. Add brown sugar and cinnamon. Stir well.
   
   
4. Place 1/2 of the remaining cake batter into prepared pan. Top with filling. Swirl with knife. Top with remaining batter.
   
   
5. Bake in preheated 350 degree F oven 50-60 minutes or until a toothpick inserted near the center comes out clean.
   
   

Categories

Dairy, Breakfast, Brunch, Dessert, American, Easter, Bake, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Bad points High in saturated fat Contains alcohol