Lower Sugar Coffee Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 203.0
- Total Fat: 6.8 g
- Cholesterol: 42.4 mg
- Sodium: 175.5 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 2.1 g
- Protein: 2.7 g
View full nutritional breakdown of Lower Sugar Coffee Cake calories by ingredient
Introduction
This is still high by the eating plan I have adopted, the Belly Fat Cure, but when I made it with Diabetisweet the topping did not form on top of the coffe cake at all and it did not taste very good so I reverted back to my original recipe which has 9.7 g of sugar per serving compared to over 20 g using brown sugar. This is still high by the eating plan I have adopted, the Belly Fat Cure, but when I made it with Diabetisweet the topping did not form on top of the coffe cake at all and it did not taste very good so I reverted back to my original recipe which has 9.7 g of sugar per serving compared to over 20 g using brown sugar.Number of Servings: 16
Ingredients
-
Batter
1/2 c butter softened
3/4 cup xylitol
1 tsp vanilla extract
2 large eggs
2 tbsp light sour cream
1/2 c unsweetened apple sauce
1 3/4 c whole wheat flour
1 tsp baking soda
1 1/2 tsp baking powder
2 tsp cinnamon
Topping/filling
3/4 cups Splenda brown sugar blend
1 tbsp cinnamon
3/4 cups xylitol
Directions
Filling/topping mixture: ( do this first so its ready to use)
In a small bowl mix the Splends brown sugar blend and cinnamon
In a large bowl mix all dry ingredients in the batter list.
Put the butter in a microwave safe bowl and heat for 30 seconds. Stir to complete the melt.
In a medium size mixing bowl beat the eggs with a fork, add the sour cream and beat again, add the vanilla, apple sauce and melted butter beat again then add to dry ingredients and mix well with a heavy spoon.
This makes a very thick batter.
Put 1/2 of batter into a 8 X8 glass baking dish sprayed with non-stick spray, spread to cover bottom of dish evenly. Then spread 1/2 of the topping mix over batter. Repeat
Tip: Use a piece of wax paper sprayed with non-stick spray to spread the batter by simply applying pressure to evenly cover the bottom of the dish. It is more difficult to spread the second layer of batter but do the best you can then cover with the rest of the topping mix.
Bake at 350 for 1 hour, insert a toothpick to check if done. Check every 5 minutes after the first hour.
Allow to cool for 30-45 minutes
makes 16 servings, 2" x 2"
less than 1gram of sugar per serving
Number of Servings: 16
In a small bowl mix the Splends brown sugar blend and cinnamon
In a large bowl mix all dry ingredients in the batter list.
Put the butter in a microwave safe bowl and heat for 30 seconds. Stir to complete the melt.
In a medium size mixing bowl beat the eggs with a fork, add the sour cream and beat again, add the vanilla, apple sauce and melted butter beat again then add to dry ingredients and mix well with a heavy spoon.
This makes a very thick batter.
Put 1/2 of batter into a 8 X8 glass baking dish sprayed with non-stick spray, spread to cover bottom of dish evenly. Then spread 1/2 of the topping mix over batter. Repeat
Tip: Use a piece of wax paper sprayed with non-stick spray to spread the batter by simply applying pressure to evenly cover the bottom of the dish. It is more difficult to spread the second layer of batter but do the best you can then cover with the rest of the topping mix.
Bake at 350 for 1 hour, insert a toothpick to check if done. Check every 5 minutes after the first hour.
Allow to cool for 30-45 minutes
makes 16 servings, 2" x 2"
less than 1gram of sugar per serving
Number of Servings: 16