CINNAMON SWIRL COFFEE CAKE
This the most incredible coffee cake recipe! I tried this found at recipesource.com. It's a Mrs. Fields copycat recipe. I LOVED this!
Provided by spatchcock
Categories Breads
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°.
- Butter and flour the tube pan (10-inch).
- Make the cake: Put the butter and sugar in a bowl and cream together using the electric mixer on medium speed until fluffy, about 5 minutes.
- Scrape down the bowl.
- Add the vanilla and eggs, 1 at a time, beating for 20 seconds after each addition.
- Scrape down the bowl again.
- In another bowl, whisk together the flour, baking powder, baking soda and salt.
- Add this mixture to the butter mixture in thirds, alternating with the sour cream.
- Beat for 45 seconds after each addition, and begin and end with the flour mixture.
- Pour the batter into the prepared tube pan.
- Make the syrup: In a small bowl, stir together the melted butter, sugar, and cinnamon.
- Drizzle the syrup over the batter and with the blade of a knife or a skewer, swirl the syrup through the batter.
- Make the streusel: In a bowl, combine the sugar, cinnamon, and pecans.
- With a pastry cutter, cut in the butter, a few pieces at a time, until the mixture resembles coarse crumbs.
- Scatter the streusel over the batter in the pan.
- Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
- Remove the pan from the oven to a wire rack to cool for 15 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 539.4, Fat 35, SaturatedFat 18, Cholesterol 123.2, Sodium 114.2, Carbohydrate 53.8, Fiber 1.7, Sugar 36, Protein 5.1
CINNAMON SWIRL BUNDT COFFEE CAKE
A friend of mine gave me this recipe years ago. Sometimes I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily.
Provided by Ruth
Categories Desserts Cakes Coffee Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
- Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
- Mix the remaining 1/4 cup of white sugar with the cinnamon.
- Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
- Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 51.2 g, Cholesterol 85.4 mg, Fat 20.2 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 10.5 g, Sodium 255.6 mg, Sugar 29.5 g
CINNAMON SWIRL COFFEECAKE
Cinnamon Swirl Coffeecake with a toasted crunch topping is a sweet way to start the day off right.
Provided by By Sarah Caron
Categories Side Dish
Time 3h30m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease a 9x5x3-inch loaf pan on the sides and bottom. Set aside.
- Combine 1/2 cup butter with granulated sugar in the bowl of a stand mixer. Beat on medium speed until creamed together about 3 to 4 minutes until smooth and fluffy. Add the eggs one by one, beating well after each addition. Add the vanilla; beat well.
- In a medium bowl, sift together the flour, baking powder and salt.
- With the stand mixer on low speed, add the flour mixture a little at a time, alternating with the milk. Do not over mix.
- In a separate small bowl, stir together all filling ingredients.
- Pour half of batter into pan. Spread filling over batter; pour remaining half of batter over filling.
- In another small bowl, stir together topping ingredients. Sprinkle topping over batter.
- Bake 50 to 60 minutes or until top is golden brown and toothpick inserted in center comes out clean.
- Cool 10 minutes in pan on wire rack. Loosen sides of loaf from pan; remove from pan and place on wire rack. Cool completely, about 2 hours before slicing.
Nutrition Facts : ServingSize 1 Serving
SPLENDA CINNAMON SWIRL COFFEE CAKE
Make and share this Splenda Cinnamon Swirl Coffee Cake recipe from Food.com.
Provided by Starfire aka Wendy
Categories Breads
Time 1h10m
Yield 1 16, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Spray a 10-inch tube pan (angel food pan) or nonstick bundt pan with cooking spray.
- Set aside.
- Sift the cake flour, baking powder, and soda into a medium-sized mixing bowl.
- In a large mixing bowl, cream the butter with an electric mixer.
- Add SPLENDA® Granular and egg. Beat until smooth.
- Add the egg substitute and vanilla.
- Beat briefly to incorporate.
- Add applesauce and half of the sour cream.
- Beat until smooth.
- Add the sifted flour mixture and beat at medium speed just until smooth.
- Add remaining sour cream and blend just until incorporated and batter is uniform.
- Set aside.
- Make Filling: Place 1/4 of cake batter in a small bowl.
- Add brown sugar and cinnamon. Stir well.
- Place 1/2 of the remaining cake batter into prepared pan.
- Top with filling.
- Swirl with knife.
- Top with remaining batter.
- Bake in preheated 350° F oven 50-60 minutes or until a toothpick inserted near the center comes out clean.
Nutrition Facts : Calories 196.8, Fat 8.6, SaturatedFat 5.2, Cholesterol 34.4, Sodium 206, Carbohydrate 25.9, Fiber 1, Sugar 2.1, Protein 3.7
CINNAMON ROLL SWIRL COFFEE CAKE
A 9x13-inch cake that tastes like a cinnamon roll.
Provided by djrecon
Categories Desserts Cakes Coffee Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix flour, sugar, milk, eggs, baking powder, vanilla, and salt for cake together in a large bowl until completely combined. Slowly pour in butter and mix to incorporate; pour into the prepared baking pan.
- Whisk brown sugar, flour, and cinnamon for topping together in a bowl. Cut in butter with 2 knives or a pastry blender until well combined. Drop evenly over the batter, then swirl with a knife.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
- Mix powdered sugar, milk, and vanilla for glaze together in a small bowl. Drizzle over the warm cake.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 41.8 g, Cholesterol 47.5 mg, Fat 12.5 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 123.5 mg, Sugar 28.5 g
SPLENDA CINNAMON ROLLS
This is a modified recipe that has been passed around our family. It is a staple for holiday brunches. It does contain some sugar.
Provided by JoAnn Rachor
Categories Yeast Breads
Time 3h
Yield 15 rolls
Number Of Ingredients 14
Steps:
- Scald milk to 180 degrees and let cool. I add the butter and egg to help in the cooling process.
- In a bowl, dissolve yeast in warm (110 - 115 degrees) water.
- Add milk, sugar (don't substitute splenda here), salt, egg, 1/4 cup butter, and half the flour and mix until smooth.
- Add enough flour to handle easily. It is ok to add an extra 1/2 cup if necessary.
- Turn onto a floured board and knead at least 5 minutes until as smooth as a baby's skin.
- Round up in a greased bowl with the greased side up. Cover with a damp cloth and let rise in a warm (85 degrees) place until double. This may take 1 1/2 hours.
- Punch down and let rise again until almost double. This will take about 30 minutes.
- Melt the 1/3 cup butter, brown sugar and corn syrup in a baking pan over low heat until bubbly. Cook in a heavy saucepan if you are using a glass baking dish.
- Roll the dough into oblong about 15" x 9".
- Spread with softened butter and sprinkle with splenda and cinnamon sugar. Roll up tightly beginning along the long side so you end up with a 15 inch long roll.
- Cut roll into 1" slices and arrange them in baking pan.
- Cover and let rise until double. This will take about 35-40 minutes.
- Bake for 25-30 minutes in a 375 degree oven. If baking pan is glass bake at 350 degrees.
- Remove the pan from the oven and immediately turn upside down on a large tray with a cooling rack inside it. Let the baking pan stay over the rolls a minute so the sticky part can run down over the rolls.
- Enjoy!
Nutrition Facts : Calories 245.7, Fat 9.8, SaturatedFat 5.9, Cholesterol 37.1, Sodium 244, Carbohydrate 35.6, Fiber 1.1, Sugar 8.2, Protein 4.1
CINNAMON SWIRL COFFEE CAKE
Make and share this Cinnamon Swirl Coffee Cake recipe from Food.com.
Provided by mermaidmagic
Categories Breads
Time 55m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Mix melted butter, 1 cup sugar, flour, baking powder, baking soda, salt, eggs and vanilla well.
- Add sour cream, mix again.
- In a small separate bowl, combine cinnamon, walnuts and 1/3 cup sugar.
- Pour half of batter into greased and floured tube pan.
- Sprinkle half of the topping mixture over it.
- Add rest of batter.
- Top with remaining topping mixture.
- Bake in preheated 350 degree oven for 45 minutes.
Nutrition Facts : Calories 3745.9, Fat 187.6, SaturatedFat 91.9, Cholesterol 735.6, Sodium 3348.9, Carbohydrate 476.5, Fiber 12.1, Sugar 277.3, Protein 53.1
CALORIE REDUCED CINNAMON SWIRL COFFEE CAKE
I nice alternative to regular Cinnamon Coffee Cake. Swirling the spice in the center makes the Coffee Cake very attractive. I found this in a Splenda cookbook.
Provided by heather in Ont
Categories Breads
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Spray 10 inch tube pan or non-stick Bundt pan with cooking oil spray.
- Sift cake flour, baking powder, and soda into medium bowl.
- In large bowl, cream softened butter with electric mixer on medium speed.
- Add Splenda Granular and egg. Mix until smooth.
- Add egg substitute and vanilla; mix 30 seconds.
- Add applesauce and 1/2 cup sour cream; mix until smooth.
- Add sifted flour mixture and beat at medium speed just until smooth.
- Add remaining sour cream and blend. Set aside.
- Spice Filling.
- Place 1 cup cake batter in a small bowl.
- Add brown sugar and cinnamon; blend.
- Place 1/2 remaining cake batter into prepared pan. Top with spiced batter filling.
- Swirl with knife.
- Top with remaining batter.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 190.8, Fat 6.8, SaturatedFat 4, Cholesterol 30.7, Sodium 158.4, Carbohydrate 28.1, Fiber 1, Sugar 4.4, Protein 4.2
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