Low Sugar Apple Coffee Cake

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This Low Sugar Apple Coffee Cake comes from Billie Holterman-Schniepp, who won second place at the Minnesota State Fair, Splenda Magic Baker Contest.

Low-Sugar Apple Coffee Cake


Yields a 6-inch cake. Cut to eight slices.



2 Honeycrisp apples, peeled and sliced

3 tablespoons lemon juice

1/2 cup butter

1 cup Splenda brown sugar

1/4 cup oil

1 egg

1 egg yolk

1 cup buttermilk

1/2 cup applesauce

1 1/2 teaspoons vanilla extract

1 teaspoon apple flavor (extract or oil)

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon cinnamon

50 grates of nutmeg

3/4 teaspoons cardamom


Directions. Preheat oven to 350° F. Toss apple slices with lemon juice. Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom; set aside. Mix applesauce, buttermilk, vanilla extract, and apple extract; set aside. Mix butter, oil, and sugar together, then add eggs to mixture. Alternate adding flour and applesauce mixtures into sugar mixture, ending with flour. Pour half of batter into 9-inch angel food tube cake pan. Add apple slices, then top with remaining batter. Bake at 350° F for 40 minutes, until tooth pick comes out clean.


Lazy Daisy Frosting:

1/2 cup Splenda

4 tablespoons melted butter

2 tablespoons cream

1 1/2 cups unsweetened coconut shreds, flakes, or chips


Mix ingredients together. Spread over top of cooled cake. Broil, just until top is toasted brown. (Keep a close eye on to prevent burning.)


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