Best 6 Gingerbread Coffeecake Splenda Recipes

GINGERBREAD COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, 1/2 cup sugar, 3/4 teaspoon cinnamon, ginger, salt and allspice; cut in butter until crumbly. Reserve 1/3 cup for topping., Stir baking powder and baking soda into remaining flour mixture. In a small bowl, whisk egg, buttermilk and molasses. Add to flour mixture; stir just until moistened. Transfer batter to a greased 8-in. round baking pan., Add remaining sugar and cinnamon to reserved topping; sprinkle over batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

GINGERBREAD COFFEE CAKE

Steps:

• 1. Preheat the oven to 350°F. Butter a 9-inch square cake pan, line with foil, and butter again.
• 2. In a bowl, whisk the flour, baking soda, baking powder, and salt. In another bowl, whisk the sour cream and coffee.
• 3. Using an electric mixer, beat the butter and sugar on medium speed until pale and fluffy. Beat in the eggs, one at a time, until incorporated. Reduce the speed to low and add the flour mixture in thirds, alternating with the coffee mixture, and scraping the bowl occasionally. Pour into the prepared pan and sprinkle the cookies on top.
• 4. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan on a wire rack. Lift out with the foil to cut into pieces. Serve warm or at room temperature.

SPLENDA CINNAMON SWIRL COFFEE CAKE

Steps:

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

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

SPLENDA GINGERBREAD CAKE RECIPE

Steps:

• Preheat oven to 350° F. Spray bundt pan with butter-flavored cooking spray. Set aside. Pour applesauce, molasses, and vegetable oil into a large mixing bowl. Add eggs. Stir well. Blend remaining dry ingredients in a separate bowl. Mix well. Add dry ingredients to the applesauce mixture. Stir well. Pour cake batter into prepared pan. Bake in preheated 350°F oven 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven. Cool cake in pan on a wire rack approximately 20 minutes. Invert cake onto serving plate. Serve warm or cool. Serving Suggestions Place 1/2 cup Splenda® Granular in a blender. Blend covered, on high approximately 30 seconds. Sprinkle the finely ground Splenda over the cake like powdered sugar. Serve with sauteed apples or non-dairy topping.

GINGERBREAD COFFEE CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. In medium bowl, beat cake and cookie mix, hot water and 2 tablespoons butter with electric mixer on medium speed until blended. Add gingerroot, sour cream and egg; beat until blended. Pour batter into pan.
• In medium bowl, mix flour, sugar, ginger and cinnamon. Add 1/3 cup softened butter; pinch with fingers until clumps form. Stir in crushed cookies and walnuts. Sprinkle over batter.
• Bake 48 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Serve warm, or cool completely.