Cinnamon Roll? Pound Cake? Coffee Cake? ……..
For those who cook, or bake, you know there are 3 outcomes to a recipe that you are making. 1. Perfection 2. What happened?! And 3. A happy accident. This recipe came out with the flavors I had in mind, but not as I envisioned. So, I got 1 and 3, more or less. It is as if a cinnamon roll, pound cake, and coffee cake squeezed into a mini loaf pan together and had this little miracle. It is in a category all its own, and is just plain yummy. Some of my biggest fans, and toughest critics, were amazed by the flavor this cake packed!
A few of this cakes selling points are a normal pound cake has 109 calories for 1/12th of the cake, this guy is only 39 calories for 1/12th of a loaf. And 1/12th of a coffee cake is 197 calories! (I don’t care who you are, if you can find a cake, or anything for that matter, with all the taste and less calories, you aren’t going to turn it down!) Plus, the tastes and textures are outstanding! The sponginess of an angel food cake, with the texture of a pound cake, touting all the robust flavors of cinnamon rolls, with a coffee cake twist. Drooling yet?! 🙂
Making this little masterpiece couldn’t be easier! For those of you who have tried my Heavenly Vanilla Cupcakes, it’s a twist off of those. There are some changes to the batter, but the real game changer is the topping. The combination of lite butter, brown sugar, and cinnamon that is sprinkled over the top right before baking, and then a little bit more at the half way mark, sinks through the cake and gently rests in the center and spreads through the middle making a beautiful gooey, cinnamon surprise in the center of each piece. I will be posting an easy cinnamon roll recipe in the next week or so, but until then if you want a quick cake, with all of the yummy cinnamon roll taste, give this a test drive. 🙂
Cinnamon Roll Pound Cake
By Angie Gouchenour
1/3 cup of Truvia Zero Calorie Sweetener (You can use regular sugar if you want to, it will just change the calorie count)
3 Tablespoon of Egg whites
2 Tablespoons of unsweetened vanilla almond milk (you can use any kind of milk)
3/8 cup of plain yogurt
½ teaspoon of vanilla extract or flavoring
½ cup + 1 ½ Tablespoon of flour
½ teaspoon of baking powder
1/8 teaspoon of salt
1/8 teaspoon of nutmeg
1 Tablespoon of lite butter (cold)
1 Tablespoon of brown sugar
¼ teaspoon of cinnamon
#2 (at the 20 min mark)
½ Tablespoon of lite butter (cold)
1 teaspoon of brown sugar
Preheat oven to 375’ f
Spray a mini loaf pan with non-stick cooking spray
Combine Truvia, egg whites, almond milk, yogurt, and vanilla in a bowl.
Add baking powder, salt, and nutmeg in a measuring cup along with the flour.
Gently stir flour mixture into the liquid mixture, try not to over stir.
Pour batter into the prepared mini loaf pan
In a separate bowl combine cold lite butter, brown sugar, and cinnamon. Chop the ingredients with side of a fork until they get crumbly. Mix it too long and you will have cinnamon roll filling in your bowl
Sprinkle cinnamon mixture over the batter that you previously poured into the pan.
Bake for 20 minutes, you will notice that the center is still uncooked, this is the perfect time to sprinkle the second batch of topping just over the part that isn’t cooked, it will melt down inside and through the middle.
Allow to cook another 10-15 minutes, depending on your oven. (A toothpick should be able to be inserted and removed clean)
Place on a wire rack to cool, this will help prevent it from getting soggy, if you don’t have a cooling rack place the loaf pan on an upside down cupcake pan so the air can circulate. After 5-10 minutes you can dump the loaf onto the rack. Let it cool completely before cutting it. It will be tender, be careful when cutting so it doesn’t rip.