Sugar Free Blueberry Coffee Cake

"A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful."




Original recipe yield:1 - 9x13 inch pan
PREP TIME
15 Min
COOK TIME
40 Min
READY IN
55 Min



INGREDIENTS
3/4 cup butter, melted and cooled
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 1/2 cups granular sucrolose sweetener (eg. Splenda™)
2 teaspoons baking powder
3 cups all-purpose flour
1 3/4 cups fresh or frozen blueberries

1 1/2 cups malitol brown sugar substitute
3/4 cup flour
2 teaspoons ground cinnamon
1/2 cup butter, softened

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
3. In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
4. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.

NUTRITION INFORMATION
Servings Per Recipe: 12
Amount Per Serving
Calories: 377
Total Fat: 21.3g
Cholesterol: 107mg
Sodium: 319mg
Total Carbs: 44.7g
Dietary Fiber: 1.8g
Protein: 6.6g

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Moist Carrot Cake

"This cake was made and brought to me at work. It is the moistest carrot cake I have ever had.

DecoOriginal recipe yield:
1 - 9x13 inch pan

PREP TIME 30 Min
COOK TIME 40 Min
READY IN 1 Hr 20 Min
rate with Cream Cheese Frosting."

INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
4 eggs
1 1/2 cups vegetable oil
2 cups white sugar
2 3/4 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
3/4 cup chopped walnuts
1 cup flaked coconut

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

NUTRITION INFORMATION
Servings Per Recipe: 12

Amount Per Serving

Calories: 571

Total Fat: 36.1g
Cholesterol: 71mg
Sodium: 441mg
Total Carbs: 58.6g
Dietary Fiber: 2.7g
Protein: 6g

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