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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 201.5
  • Total Fat: 3.5 g
  • Cholesterol: 8.7 mg
  • Sodium: 211.2 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.5 g

View full nutritional breakdown of Low fat snickerdoodle bundt cake calories by ingredient
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Low fat snickerdoodle bundt cake

Submitted by: SCONEHEAD62

Introduction

This is a very yummy bundt cake I got off of recipezaar that was definitely not a low fat cake, but definitely DELICIOUS!! I wanted to be able to have it more often since my kids LOVED it so I played around with ingredients to see if I could make it healthier! This is a very yummy bundt cake I got off of recipezaar that was definitely not a low fat cake, but definitely DELICIOUS!! I wanted to be able to have it more often since my kids LOVED it so I played around with ingredients to see if I could make it healthier!
Number of Servings: 18

Ingredients



    * Cinnamon, ground, 2 tsp (remove)
    * Egg substitute, liquid (Egg Beaters), .5 cup (remove)
    * Egg, fresh, 1 small (remove)
    * *Canola Oil, .25 cup (remove)
    * Applesauce, unsweetened, .5 cup (remove)
    * Granulated Sugar, .75 cup (remove)
    * Brown Sugar, .5 cup, packed (remove)
    * fat free greek yogurt, 1 cup (remove)
    * Granulated Sugar, .75 cup (remove)
    * *Whole Wheat Flour, 1.5 cup (remove)
    * *Flour, white, 1.5 cup (remove)
    * Baking Soda, .5 tsp (remove)
    * Baking Powder, 1 tsp (remove)
    * Vanilla Extract, 1 tsp (remove)
    * Salt, 1 tsp (remove)

Directions

1. Preheat oven to 325F.


2. In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.

3. Generously spray a 9 inch Bundt pan, being careful to cover all the nooks and cranies, as well as the center tube. (Note: If you don't want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.

4. Sift together the flours, baking powder, baking soda and salt. Set aside.

5. Beat just the butter, canola oil and applesauce on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.

6. Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the egg and egg substitute one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.

7. Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.).

8. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

9. Share with your family and friends and they will think you are the bomb!

Number of Servings: 18

Recipe submitted by SparkPeople user SCONEHEAD62.






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