This light, fluffy coffeecake was a BIG hit with the hubs this morning. I used an old tried and true bread recipe and topped it off with a classic cinnamon-butter topping. DELICIOUS! You can use a smaller pan to allow it to rise even higher if you like! May take a bit longer to cook if you do that. This one’s a keeper for us! Hope you’ll try it soon! This is not suitable until you are well past the Induction phase of Atkins due to the CarbQuik in it, which contains a small amount of real wheat product.
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¼ c. Splenda
¼ c. erythritol
1 T. quality cinnamon
4 T. unsalted butter, melted
1 recipe Peggy’s Sliced Bread
2 T. warm tap water
1 tsp. dry yeast + ¼ tsp. sugar
VARIATION: Add so chopped nuts to the top before baking. If you like things sweeter, you can make a low-carb glaze and drizzle over the top (we prefer less sweet coffeecakes).
DIRECTIONS: Preheat oven to 350º. Line a 9 x 13″ pan with parchment, oiling the pan sides not covered with parchment. Mix cinnamon, Splenda and erythritol in a small bowl and set aside. Melt butter in small saucepan over low heat and then stir just HALF of cinnamon mixture into the butter. Remove from heat. Set both the dry and wet toppings aside for now.
Dissolve the yeast and sugar in the warm tap water in a small bowl. Make the Peggy’s Sliced Bread per that recipe’s instructions (click link above), adding the yeast mixture to the softened cream cheese and egg mixture. Whip these wet ingredients with a whisk until smooth. Add the dry bread ingredients on top and stir well with a rubber spatula. With your rubber spatula, scrape the batter into the prepared pan and spread the batter evenly. Sprinkle on the dry half of the cinnamon-sweetener mixture evenly. Pop pan into 350º oven for 20 minutes. Remove cake gently and drizzle butter-cinnamon mixture over the top and return to oven. Bake for approximately 10-15 minutes longer or until that mixture appears to be being absorbed and is pretty dry to the touch on top in the center of the pan. Cake should be done by then. Ovens vary, so watch it on the second half of baking. Enjoy hot with your favorite tea or cup of java.
NUTRITIONAL INFO: Makes 8 servings, each of which contains: (not including optional nuts or glaze)
272.6 calories, 24.6 g fat, 10.8 g carbs, 5.43 g fiber, 5.37 g NET CARBS, 13.6 g protein, 354 mg sodium
2 thoughts on “Cinnamon Coffeecake”
This looks so good!
It was delicious! DO try it!