Cinnamon–Pecan Cake Recipe

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The Kitchen Diva's Diabetic Cookbook 150 Healthy, Delicious RecipesThis is one of my husband’s favorite cakes. When Michael was diagnosed with diabetes, I made a few adjustments so that he could still have an occasional slice for special celebrations. The diabetic-friendly additions of the brown sugar blend, sugar substitute, and nonfat yogurt cut down on the sugar and carbs without sacrificing flavor.

  • Yield: 12 Servings

Ingredients

Glaze (Optional)
  • 0.33 cup whipped butter
  • 1 cup confectioners’ sugar
  • 1½ teaspoons vanilla extract
  • 4 tablespoons hot water
How to Make It
  1. Preheat the oven to 350˚F. Spray a 10-cup Bundt pan with butter flavored cooking oil spray and dust with flour. Shake out any excess flour.
  2. In a small bowl, stir together the brown sugar blend and cinnamon. Set aside. In a large bowl, combine the flour, baking powder, baking soda, and Splenda in a large bowl. Stir in the eggs, egg whites, oil, yogurt, and vanilla. Stir in the chopped pecans.
  3. Pour half of the batter into the prepared pan. Sprinkle with the brown sugar mixture and pour the remaining batter on top. Bake for 40 minutes, or until a toothpick inserted in the cake comes out clean. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Run a knife around the edges of the cake and invert it onto a plate.
  4. To make the optional glaze, melt the butter in a small microwaveable bowl in the microwave on high for 1 minute. Add the confectioners’ sugar and vanilla and stir. Add the water 1 tablespoon at a time, stirring until the glaze is the desired consistency. Drizzle the glaze over the top and down the sides of the cooled cake.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
Calories
236 kcal
Calories from Fat:
117 kcal
% Daily Value*
Total Fat
13 g
37%
Saturated Fat
2 g
10%
Trans Fat
0.0 g
Cholesterol
31 mg
10%
Sodium
152 mg
3%
carbohydrates
26 g
20%
Dietary Fiber
1 g
3%
Sugars
7 g
8%
Protein
5 g
10%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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