Cinnamon Swirl Coffee Cake |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup | Butter, light, Land o lakes | 1/4 | cup | fat-free cream cheese | 1/4 | cup | milk fat free | 48 | teaspoons | Stevia (1 cup) | 1 | large | eggs | 1/4 | cup | Egg Beater | 1 | cup | fat free sour cream | 1 | tablespoon | vanilla extract | 2 | cups | all-purpose flour | 1 | teaspoon | baking powder | 1 | teaspoon | baking soda |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees. Coat a no-stick cooking spray on either a 13 x 9 inch pan or Bundt pan. | | 2 | Blend butter, cram cheese, and milk together until smooth. Add Stevia, egg, and egg substitute, beating after each addition. Blend in sour cream and vanilla. | | 3 | In a medium blow, stir flour, baking powder and baking soda together. Gradually beat into butter mixture and blend until smooth. | | 4 | Pour half of batter into pan. Sprinkle half of cinnamon mixture over batter and spread remaining batter of this.
Sprinkle top with remaining cinnamon mixture. |
Cinnamon Mixture |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup, unpacked | brown sugar substitute (Splenda) | 1/4 | cup | Truvia, equivalent to 1 T of sugar | 1 | teaspoon | cinnamon, ground | 1/2 | teaspoon | Pumpkin Pie Spice | 1/2 | cup, chopped | walnuts (minced or finely chopped |
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Steps
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Sequence
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Step
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| | 1 | In a small bowl, combine ingredients together. |
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