Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Cinnamon Swirl Coffeecake




Source of Recipe


4 Seasons Recipes


List of Ingredients




3 cups Cake flour
1 tblsp. Baking powder
3/4 tsp. Baking soda
1/2 cup Unsalted butter, softened
1-1/3 cups Splenda No-Calorie Sweetener, granular

1 Egg
1/4 cup Egg substitute
2 tsp. Vanilla
1/2 cup Unsweetened applesauce
1-1/2 cups Reduced-Fat sour cream, divided
3 tblsp. Brown sugar
2 tblsp. Cinnamon


Recipe



Preheat oven to 350 degrees F.

Spray tube pan (angel food cake pan) or nonstick Bundt pan with
cooking spray. Set aside.

Sift flour, baking powder and baking soda into a mixing bowl.

In a separate, large mixing bowl, beat the butter with an electric
mixer. Add Splenda and egg; beat until smooth. Add egg substitute
and vanilla; beat until blended. Add applesauce and 3/4 cup sour
cream; beat until smooth. Add the flour mixture; beat at medium
speed until smooth. Add remaining sour cream; beat until blended
and batter is uniform. Reserve.

Place 1/4 of batter in a bowl. Add brown sugar and cinnamon. Stir
well. Place 1/2 of the remaining batter into the Bundt pan. Top it
with the filling (cinnamon and brown sugar mixture). Swirl with a
knife. Top it with the remaining batter.

Bake for 50 minutes or until toothpick inserted in center comes out
clean.