Babka, Cinnamon (Low Sugar, Low Carbohydrate)

Recipe by Annacia
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    teaspoon sugar
  • 14
    cup warm water (110 F)
  • 2 14
    teaspoons dry yeast, from jars (or 1 pack dry yeast)
  • 1
    cup water
  • 2
    teaspoons maple flavoring (optional)
  • 3
    tablespoons canola oil
  • 3
    cups all-purpose flour (I made it with half and half white and whole wheat)
  • 12
    cup Splenda granular (sugar substitute)
  • 12
    teaspoon salt
  • 2
    eggs (or 4 egg whites)
  • 34 - 1
    cup coarsely chopped peeled apple (with a bit of lemon juice, cinnamon and Splenda sprinkled on)
  • 2
    teaspoons cinnamon
  • 13
    cup Splenda granular (sugar substitute)
  • 1
    tablespoon cocoa
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DIRECTIONS

  • Put sugar and yeast in 1/4 cup of warm water and set aside for 10 minutes or so.
  • Heat 1 cup water in the microwave 1 minute. Add oil to water and maple flavoring.
  • Put flour, sugar, salt into the processor. While machine is running, add eggs, water-oil and yeast mixture and run for 1-1/2 minutes. The dough is quite sticky and moist. Add apples and process just to mix.
  • Pour and spread 1/2 of the dough into a sprayed 10" ring-form, bundt or springform. I used a 10" angel food pan with the loose bottom. Put half of the cinnamon- Splenda-cocoa mix on the dough. Put the rest of the dough on by spoonfuls and spread carefully. Top with the rest of the cinnamon-Splenda-cocoa mixture.
  • Cover and let rise until it fills the pan. Maybe 1-1/12 hours. It rises faster than if it had lots of sugar in it.
  • Bake in a 350 degree oven 45-50 minutes, until it is golden. Let cool in the pan 20 minutes and then promptly remove. The bottom can get soggy if you leave it in too long.
  • Cool completely and serve. This cake freezes well.
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