Today was spent making Skinny Cinnamon Swirl Coffee Cake and watching I Love Lucy, go figure. Oh, and coffee. Lots and lots of coffee. These are my favorite days. Cuddling with the pretty lady (fur baby), cleaning up around the house, organizing, organizing, organizing, black and white TV, laundry, Texas weather and skinnified cake. I topped my Skinny Cinnamon Swirl Coffee Cake with a little powdered sugar and it was delightful.I suppose this recipe isn’t so different from my Skinny Cinnamon Crumble Coffee Cake – it’s all about preference. Somedays, you want something a little lighter, something to kick your day off right. On those days, perhaps you opt for this recipe; you can’t go wrong, but in my current need-to-keep-busy mood, this hit the spot.
Here’s what you’ll need to make this recipe (and an option if you prefer coconut milk to regular milk/half-and-half):
Must haves: Joseph’s Maltitol Sweetener. I use it in most of my recipes because it is such a great low-calorie alternative to butter, syrup, and agave nectar. Also, this is the hand-mixer I personally use (color and everything). It is my absolute favorite!
- 1/4 cup Joseph's Maltitol Sweetener (35 calories - may substitute with butter)
- 2 tablespoons I Can't Believe It's Not Butter, "Lite" (80 calories)
- 2 tablespoons fat-free sour cream (20 calories)
- 1/4 cup Truvia Baking Blend (95 calories)
- 1/2 cup xylitol (240 calories)
- 6 tablespoons liquid egg-whites (50 calories)
- 1 teaspoon vanilla extract (12 calories)
- 1 1/2 cup all-purpose flour (600 calories)
- 1 teaspoon baking powder (2 calories)
- 1/2 teaspoon salt
- 1/3 cup fat-free half-and-half (53 calories - may substitute with milk)
- 1 teaspoon white vinegar
- 1/2 teaspoon ground cinnamon (3 calories)
- 1/2 teaspoon molasses
- Preheat oven to 350F.
- In a medium-sized bowl, combine Joseph's maltitol, I Can't Believe It's Not Butter, sour cream, egg-whites, and vanilla. Sift using hand-mixer.
- Add Truvia Baking Blend and xylitol. Combine.
- In a separate bowl, combine flour, baking powder, and salt. Sift, then set aside.
- In a small bowl, combine half-and-half with vinegar. Allow to sit until foam forms, about five to ten minutes.
- Add half-and-half combination to liquid ingredients and mix on slow until well combined.
- Add dry ingredients to liquid ingredients in increments. Mix using hand-mixer after each addition until combined.
- Remove about 1/2 cup of batter and place in separate bowl. Add cinnamon and molasses to 1/2 cup of batter. Mix until combined.
- Lightly grease a bread loaf pan and pour batter inside. Dollop cinnamon mixture over batter and draw it through the cake batter using a knife to create long lines or "swirls."
- Bake for 45 - 55 minutes, or until center of cake is firm to the touch and a knife pierced through the center does not display wet batter upon removal.