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 |
This site is published by McNeil Nutritionals, a division of Johnson & Johnson (New Zealand) Limited, which is solely responsible for its contents. It is intended for visitors from New Zealand only. See our Legal Notice and Privacy Policy. Last modified 29 March, 2012. © Johnson & Johnson (New Zealand) Limited 2012. All rights reserved. ® Registered Trademark McNeil Nutritionals LLC