as posted by cat lover in the Sept. 2005 WFD? thread.
Cinnamon Swirl Coffee Cake
Cake Batter
3 cups Flour
1 Tbsp. Baking Powder
3/4 tsp. Baking Soda
1/2 cup butter
1 1/3 cups Splenda
2 egg whites
1/4 cup Egg Substitute
1/2 cup Unsweetened Applesauce
2 tsp. Vanilla
1 1/2 cups fat free Sour Cream
Filling
3 Tbsp. Brown Sugar
2 Tbsp. Cinnamon
Preheat oven to 350° F. Spray a 10-inch tube 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 and egg whites, beat till smooth. Add the egg substitute and vanilla. Beat briefly to mix. 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 mixed. 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.
