Zutaten für Apple Cinnamon Coffee Cake Sugar Free
- 1 3/4 cups Splenda Granular
- 2 1/4 cups All Purpose Flour
- 1 1/2 teaspoons Ground Cinnamon
- 1/2 cup Reduced Calorie Margarine
- 2 cups Granny Smith Apples, peeled and diced
- 1 tablespoon Lemon Juice
- 2 large Egg Substitute
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 cup Skim Milk
- 1/2 teaspoon salt
- Powdered Sugar Substitute, as needed (optional)
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Zubereitung von Apple Cinnamon Coffee Cake Sugar Free
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the sugar substitute and butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a medium bowl, combine the peeled and diced apples, sugar substitute, and cinnamon.
- Fold the apple mixture into the batter.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar substitute (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
15g
Fat
9g
Carbs
10g
