Zutaten für Cobbler Cake Sugar Free
- 1 (20 ounce) can fruit cocktail, drained
- Pancake Mix
- 4 large eggs
- Milk
- Splenda Granular
- Cinnamon
- Applesauce
- Vanilla
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Zubereitung von Cobbler Cake Sugar Free
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups Splenda until light and fluffy.
- Add 4 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ½ cups almond flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 (20 ounce) can of fruit cocktail, drained.
- Sprinkle the bottom of the prepared bundt pan with 1 tablespoon of cinnamon sugar.
- Pour the batter into the prepared pan.
- Sprinkle the top of the batter with an additional 1 tablespoon of cinnamon sugar.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
40g
Fat
10g
Carbs
22g
