Diabetized Sour Cream Coffee Cake
ingredients
1/3 cup chopped walnuts
1 1/2 tsp. cinnamon
1 cup Splenda for baking, divided
3 cups all-purpose flour
1 tsp. baking soda
2 tsp. grated lemon zest
1 tsp. almond extract
2 eggs
1 egg white
1/3 cup canola oil
1/2 cup plain nonfat yogurt
1/4 cup unsweetened applesauce
1 1/2 cups nonfat sour cream
preparation
- Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spray. Set aside. In
a small bowl, combine the walnuts, cinnamon, and 1/4 cup of the Splenda for
baking. Set aside.
- Mix together the flour, baking soda, and lemon zest in a medium bowl.
- In another bowl, combine the almond extract, eggs, egg white, oil, yogurt, and applesauce. Beat for 2 minutes at medium speed with an electric mixer.
- Add the flour mixture to the egg mixture, alternating with the sour cream. Beat well after each addition.
- Pour the batter into the prepared pan. Sprinkle the top with the walnut mixture. Bake for 1 hour or until a cake tester inserted comes out clean. Cool for 10 minutes in the pan. Invert the cake onto a plate and cool completely.
nutrition
Makes 16 servings
Serving size: 1/16th of cake
Preparation time: 25 minutes
Cook time: 1 hour
Nutrition
Facts
Carbohydrate
exchanges: 2
Fat
exchanges: 1 1/2
Amount
Per Serving
Calories 225
Calories
from Fat 65
Total Fat 7 g
Saturated
Fat 0.7 g
Trans Fat
0 g
Cholesterol 30 mg
Sodium 110 mg
Total Carbohydrate 32 g
Dietary
Fiber 1 g
Sugars 14
g
Protein 6 g
Comments
Diabetized Sour Cream Coffee Cake
I would further tweat this to make it healthy....
white flour would become fresh ground whole grain white wheat flour
eggs would become egg beaters
egg white (as I don't have eggs around) would become egg white powder and equivalent water
nonfat sour cream (which is not edible) would just become plain nonfat yogurt
Much easier and more healthy, I think.
Splenda for baking
What is Splenda for baking? Is the mix of half Splenda and half sugar? Or is it something else I haven't known of?
Splenda for Baking
Splenda for baking is a specific product for baked goods that's made of half sugar and half Splenda. You need to use less of this half and half mix than you would sugar (say, 1/2 cup of the blend when you'd use a cup of sugar). You can read more about baking with Splenda and other sugar substitutes here.
recipe question
In the ingredients list it shows 1 cup of Splenda, but in the preparation it only uses 1/4 cup. Where is the rest of the Splenda being used at? If it's not being used then why wouldn't the ingredients list just show 1/4 cup?
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