Splenda Cinnamon Swirl Coffee Cake

• 3 cups cake flour
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 1/2 cup butter
• 1 1/3 cups Splenda granular
• 1 egg
• 1/4 cup egg substitute
• 1/2 cup unsweetened applesauce
• 2 teaspoons vanilla
• 1 1/2 cups light sour cream
• 3 tablespoons Splenda brown sugar blend
• 2 tablespoons cinnamon

1. Preheat oven to 350u0b0F Spray a 10-inch tube pan (angel food pan) or nonstick bundt pan with cooking spray.
2. Set aside.
3. Sift the cake flour, baking powder, and soda into a medium-sized mixing bowl.
4. In a large mixing bowl, cream the butter with an electric mixer.
5. Add SPLENDA(R) Granular and egg. Beat until smooth.
6. Add the egg substitute and vanilla.
7. Beat briefly to incorporate.
8. Add applesauce and half of the sour cream.
9. Beat until smooth.
10. Add the sifted flour mixture and beat at medium speed just until smooth.
11. Add remaining sour cream and blend just until incorporated and batter is uniform.
12. Set aside.
13. Make Filling: Place 1/4 of cake batter in a small bowl.
14. Add brown sugar and cinnamon. Stir well.
15. Place 1/2 of the remaining cake batter into prepared pan.
16. Top with filling.
17. Swirl with knife.
18. Top with remaining batter.
19. Bake in preheated 350u0b0 F oven 50-60 minutes or until a toothpick inserted near the center comes out clean.

cake flour, baking powder, baking soda, butter, splenda, egg, egg substitute, unsweetened applesauce, vanilla, light sour cream, splenda brown sugar blend, cinnamon

Taken from www.food.com/recipe/splenda-cinnamon-swirl-coffee-cake-265836 (may not work)