 |  |  |
 drizzle when it's cool |  down all the sides... |  to keep edges soft |  apple pieces are very small in there |  Hubby's idea of a "portion" is about 1/4 of the cake! |
I'm always looking for different recipes (or variations to the ones I regularly make) for an 8" coffeecake to make for my husband. He's Type 2 diabetic (although off meds for about 2 yrs), but still likes to keep things as sugar-free as possible. Unfortunately, artificial sweeteners give me migraines (don't suggest Stevia ~ it's worse and actually makes me sick), so I'll make him a small cake, or cookies or muffins regularly. (The smaller square pan fits into a rectangle plastic container w/lid that I got from Dollar Tree, so I can close it up tight and leave it on the counter.)
This one was very fast & easy to do ~ the thing that took the longest was peeling an apple! I used both Splendas for this and it came out fine. I think I'll try it with pears next week and use nutmeg instead of cinnamon.
CINNAMON STREUSEL APPLE COFFEECAKE (sugar or sugar-free)
1/2 stick (4 TB) unsalted butter (room temp)…...1 egg
3/4 cups dark brown sugar (or 1/3 cup brown Splenda blend + 1 TB cornstarch)
1 cups all-purpose flour…………………………..1-1/2 tsp. cinnamon
1 tsp. baking soda (increase to 2 tsp. ONLY if using Splenda)
1/2 tsp salt…………………………………………...1/2 cup sour cream
1 tsp vanilla extract
1 cup peeled chopped apples (probably just 1 big apple)
STREUSEL topping:
1/4 cup dark brown sugar (or 2 TB brown Splenda blend + 1 tsp. cornstarch)
1/2 cup all-purpose flour…………………………..1/4 tsp cinnamon
2 TB soft unsalted butter
Glaze:
1 TB dark brown sugar (or 2 tsp brown Splenda blend)
3/4 cup powdered sugar ~or~ "sugar-free powdered sugar" (see below)
up to 2 TB milk, flavored liquid coffee creamer or any other liquid you want
***
Preheat oven to 350. Spray a 9x13” pan with non-stick baking spray; set aside
In mixer bowl, cream together butter and sugar/Splenda until light and fluffy. Add the eggs 1 at a time, beating after each. Scrape down sides of bowl.
In a separate bowl, whisk together flour, baking soda, cinnamon and salt. Add to the wet ingredients, alternating with the sour cream and vanilla; fold in the apples and spread evenly in the prepared pan.
Make topping by combining all ingredients, mixing until coarse crumbs. Sprinkle evenly over the batter. Bake 30-40 minutes (until toothpick comes out clean). Remove from oven and drizzle glaze on top. (Whisk together all glaze ingredients)
GLAZE: For sugar-free: sift together 3/4 cup regular white Splenda with 1/4 cup cornstarch. You can keep this in a covered jar in the pantry (or I keep mine in a sugar sprinkler cup, inside a zip-lock baggie) to use to sprinkle on other things.
Add the brown sugar to powdered sugar ~ whisk in whatever liquid you want 1 tsp. at a time until it's a thick, smooth consistency to drizzle on.
***
Although my husband thinks 1/4 of the pan is a "serving" ~ you can cut the pan across and then into 3 pieces on each side (for 6 servings) ~or~ 3 across & 3 down for 9 servings
This one was very fast & easy to do ~ the thing that took the longest was peeling an apple! I used both Splendas for this and it came out fine. I think I'll try it with pears next week and use nutmeg instead of cinnamon.
CINNAMON STREUSEL APPLE COFFEECAKE (sugar or sugar-free)
1/2 stick (4 TB) unsalted butter (room temp)…...1 egg
3/4 cups dark brown sugar (or 1/3 cup brown Splenda blend + 1 TB cornstarch)
1 cups all-purpose flour…………………………..1-1/2 tsp. cinnamon
1 tsp. baking soda (increase to 2 tsp. ONLY if using Splenda)
1/2 tsp salt…………………………………………...1/2 cup sour cream
1 tsp vanilla extract
1 cup peeled chopped apples (probably just 1 big apple)
STREUSEL topping:
1/4 cup dark brown sugar (or 2 TB brown Splenda blend + 1 tsp. cornstarch)
1/2 cup all-purpose flour…………………………..1/4 tsp cinnamon
2 TB soft unsalted butter
Glaze:
1 TB dark brown sugar (or 2 tsp brown Splenda blend)
3/4 cup powdered sugar ~or~ "sugar-free powdered sugar" (see below)
up to 2 TB milk, flavored liquid coffee creamer or any other liquid you want
***
Preheat oven to 350. Spray a 9x13” pan with non-stick baking spray; set aside
In mixer bowl, cream together butter and sugar/Splenda until light and fluffy. Add the eggs 1 at a time, beating after each. Scrape down sides of bowl.
In a separate bowl, whisk together flour, baking soda, cinnamon and salt. Add to the wet ingredients, alternating with the sour cream and vanilla; fold in the apples and spread evenly in the prepared pan.
Make topping by combining all ingredients, mixing until coarse crumbs. Sprinkle evenly over the batter. Bake 30-40 minutes (until toothpick comes out clean). Remove from oven and drizzle glaze on top. (Whisk together all glaze ingredients)
GLAZE: For sugar-free: sift together 3/4 cup regular white Splenda with 1/4 cup cornstarch. You can keep this in a covered jar in the pantry (or I keep mine in a sugar sprinkler cup, inside a zip-lock baggie) to use to sprinkle on other things.
Add the brown sugar to powdered sugar ~ whisk in whatever liquid you want 1 tsp. at a time until it's a thick, smooth consistency to drizzle on.
***
Although my husband thinks 1/4 of the pan is a "serving" ~ you can cut the pan across and then into 3 pieces on each side (for 6 servings) ~or~ 3 across & 3 down for 9 servings
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