1 1/2 cups cake flour
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 1/2 cup butter
• 1 1/3 cups SPLENDA® No Calorie Sweetener, Granulated
• 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
Bottom layer:
1. Preheat oven to 350°F.
2. Spray a 10-inch tube pan (angel food pan) or nonstick bundt pan with cooking spray.
3. Set aside.
4. Sift the cake flour, baking powder, and soda into a medium-sized mixing bowl.
5. In a large mixing bowl, cream the butter with an electric mixer.
6. Add SPLENDA® No Calorie Sweetener, Granulated, and egg. Beat until smooth.
7. Add the egg substitute and vanilla. Beat briefly to incorporate.
8. Add applesauce and half of the sour cream. Beat until smooth.
9. Add the sifted flour mixture and beat at medium speed just until smooth.
10. Add remaining sour cream and blend just until incorporated and batter is uniform.
11. Set aside.
Top layer:
1. Place one quarter of cake batter in a small bowl.
2. Add SPLENDA® Brown Sugar Blend and cinnamon. Stir well.
3. Place one half of the remaining cake batter into prepared pan.
4. Top with filling.
5. Swirl with knife
6. Top with remaining batter.
7. Bake 50-60 minutes or until done.