Apple Cinnamon Coffee Cake Recipe

Ingredients

• 1/2 cup Splenda granular (low calorie sweetener)
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup reduced-calorie margarine, melted
• 2 medium granny smith apples, peeled, cored, and diced into 1/4-inch cubes
• 2 tablespoons lemon juice
• 1 tablespoon all-purpose flour
• 1/2 cup Splenda granular (low calorie sweetener)
• 1 teaspoon ground cinnamon
• 2 tablespoons reduced-calorie margarine
• 1/2 cup softened reduced-calorie margarine
• 3/4 cup egg substitute, at room temperature
• 1 teaspoon vanilla extract
• 1 cup Splenda granular (low calorie sweetener)
• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup skim milk, at room temperature

Instructions

1. Preheat your oven to 350°F and spray a 9x9x2 metal baking pan with vegetable cooking spray. Set it aside for later.
2. For the topping, mix 1/2 cup Splenda, 1/2 cup flour, 1/2 teaspoon cinnamon, and 1/4 cup melted margarine in a medium bowl until well blended. Break the mixture into small clumps, about ¼ teaspoon each, and place them on a cookie sheet. Bake for 8-10 minutes, then let cool to room temperature. Crumble into a fine texture and set aside.
3. For the apple layer, combine the diced apples with 2 tablespoons lemon juice in a medium bowl. Set the mixture aside. In a small bowl, mix together 1 tablespoon flour, 1/2 cup Splenda, and 1 teaspoon cinnamon, then sprinkle it over the apples. Stir until the apples are well coated, then add 2 tablespoons melted margarine and mix until combined. Set aside.
4. For the cake layer, in a large mixing bowl, beat 1/2 cup softened margarine with an electric mixer on high speed for 1 minute. Add 3/4 cup egg substitute and beat on high for another minute. Mix in 1 cup Splenda and beat on medium speed until combined, about 1 minute.
5. In a medium bowl, whisk together 1 1/2 cups sifted flour, 1 teaspoon baking soda, and 1 teaspoon baking powder. Gradually add 1/2 cup of the flour mixture to the margarine and egg mixture, beating on low speed until just blended. Add 1/4 cup skim milk and blend, then add another 1/2 cup of the flour mixture, mixing again on low speed. Repeat with the remaining skim milk and flour mixture, mixing after each addition until everything is well incorporated.
6. Spread the cake batter evenly into the prepared pan, then layer the apple mixture over the batter. Sprinkle the topping over the apples and press it in lightly, ensuring it covers the apples well.
7. Bake for approximately 43 minutes, or until a toothpick comes out clean when inserted into the center of the cake. Enjoy warm or at room temperature.