Sweetly Cinnamon Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Eggless, lower in fat and sugar, but all there in taste! A great way to start your Thanksgiving weekend or Christmas morning! Ingredients:
---batter |
1 3/4 cups flour |
1 cup spelt flour |
1 tbsp baking powder |
3/4 tsp baking soda |
1/3 cup unsalted butter |
1/2 cup splenda granular |
1/2 cup brown sugar |
5 oz silken tofu, pureed |
1 tbsp vanilla |
1 tsp maple extract |
3/4 cup pure apple butter |
1 1/2 cups plain nonfat yogurt |
---filling |
2 tbsp brown sugar |
1 tbsp chopped pecans |
1 tbsp ground cinnamon |
Directions:
1. Preheat oven to 350F. Grease a tube pan with cooking spray and set aside.
2. Whisk together flours, baking powder, and baking soda and set aside.
3. Cream the butter, Splenda and brown sugar until fluffy.
4. Add pureed tofu, vanilla and maple extracts, beat well.
5. Add apple butter and half the yogurt, beating smooth.
6. Add the flour mixture alternating with remaining yogurt and beat until batter is smooth.
7. Place 1/3 the cake batter into a small bowl. Add brown sugar, pecans and cinnamon, stirring well.
8. Place 1/2 the plain batter into pan.
9. Top with cinnamon-nut batter, swirling in with the tip of a knife.
10. Top with remaining plain batter.
11. Bake 60 minutes, or until tests done.
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