Cinnamon Swirl Cake
Cinnamon Swirl Cake
Serves: Serves 16
Prep Time: 20 Minutes
Ingredients
- For the Cake Batter:
- 2 cups self-raising flour
- 1 tsp bicarbonate of soda
- 1/3 cup canola oil
- 1 1/3 cups SPLENDA® Low Calorie Sweetener Granular
- 2 large eggs beaten
- 3/4 cup steamed apple slices, pureed
- 2 tsp. vanilla
- 3/4 cups low fat plain yoghurt
- For the Filling:
- 3 Tbsp. Brown Sugar
- 1 teaspoon ground cinnamon
Method
Preheat oven to 350°F. Spray a 25 cm (10-inch) tube pan (angel food pan) or non-stick bundt pan with cooking spray. Set aside.
Make cake. Blend together oil, reduced fat yoghurt, bicarbonate of soda, vanilla, canola oil, SPLENDA® Granular, pureed apple and eggs. At slow medium speed, beat in flour till combined. 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 cake batter.
Bake for 50-60 minutes or until a toothpick inserted near the centre comes out clean.
Notes
This recipe, when compared with a traditional recipe has a 44% reduction in kilojoules, a 45% reduction in carbohydrate and a 81% reduction in sugars.
Nutritional Information
Per Slice
| Fat | 6 | g (sat fat 1g) |
| Carbohydrate | 18 | g |
| Energy | 580 | kj |
| Protein | 3 | g |
| Sodium | 4 | g |
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