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Sugar-Free Coffee Cake

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Ingredients

Warning0 allergens identified

Sugar-Free Coffee Cake

nonstick cooking spray

½ cup unsalted butter(softened, for cake)

1 ¼ cups sucralose-based artificial sweetener(like Splenda, granulated, for cake)

2 teaspoons vanilla extract

2 eggs

1 cup sour cream

2 cups cake flour(or all-purpose flour, for cake)

1 tsp baking powder

½ tsp baking soda

½ tsp salt(for cake)

1 cup all purpose flour

½ cup sucralose-based artificial sweetener(like Splenda, granulated, for streusel)

1 ½ teaspoons cinnamon

1 dash salt(for streusel)

¼ cup unsalted butter(melted, for streusel)

Instructions

Preheat the oven to 350°F.

Spray a 9-inch square pan liberally with nonstick cooking spray. Set aside.

Place the butter, sweetener, and vanilla into a large mixing bowl. Use a mixer to cream ingredients together on medium-high speed until smooth, 1-2 minutes. Add the eggs and sour cream and continue beating until mixture is light and fluffy, about 1 minute.

Sift the flour, baking powder, baking soda, and salt into the bowl. Mix on low speed, scraping down sides of bowl with rubber spatula as needed, until a smooth, thick batter forms.

Pour the batter into the prepared pan and smooth it into an even layer.

Place the flour, sweetener, cinnamon, and salt in large mixing bowl. Stir with a fork to combine. Drizzle the melted butter into the bowl and mix with fork until mixture forms large crumbs. Sprinkle the crumble evenly over the cake batter.

Bake the coffee cake on middle rack of oven until topping is golden and a toothpick inserted in the center comes out clean, 35-45 minutes.

Check to see that coffee cake is done. Remove from oven or add time as needed.

Allow cake to cool in pan for 15-20 minutes before serving. To store, cover tightly with aluminum foil or store in airtight container and keep at room temperature for 1-2 days, refrigerate for up to week, or freeze for up to 2-3 months.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Room Temperature Ingredients for Even Crumb 🌡️
Allow eggs, sour cream, and butter to reach room temperature before mixing to ensure proper emulsification and a tender, uniform crumb structure without dense pockets.
Bloom Your Leavening Agents 🫧
Mix baking soda and baking powder with your dry ingredients first, then add liquid to activate them immediately before baking for optimal rise and lighter texture.
Cinnamon Streusel Placement Strategy 🤎
Layer the cinnamon-butter streusel in the middle of the batter rather than just on top to create pockets of flavor throughout and prevent it from burning on the surface.
Sweetener Adjustment for Moisture 💧
Sucralose-based sweeteners don't brown or caramelize like sugar, so increase sour cream by 2 tablespoons to add moisture and richness that compensates for lost sugar complexity.
Toothpick Test for Doneness 🎯
Insert a toothpick near the center but avoid the streusel layer—it should come out with a few moist crumbs, not completely clean, to prevent overbaking and ensure a moist cake.