SUGAR FREE POUND CAKE RECIPES BEST RECIPES

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HOMEMADE POUND CAKE | ALLRECIPES



Homemade Pound Cake | Allrecipes image

Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.

Provided by Must Love Home

Categories     Desserts    Cakes    Pound Cake Recipes

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Cook Time 1 hours 25 minutes

Yield 1 Bundt(R) cake

Number Of Ingredients 9

3?¼ cups white sugar
¾ pound unsalted butter, at room temperature
6 extra large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup 1% milk

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
  • Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
  • Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
  • Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.

Nutrition Facts : Calories 579.5 calories, CarbohydrateContent 79.4 g, CholesterolContent 169.7 mg, FatContent 26.4 g, FiberContent 0.9 g, ProteinContent 7.8 g, SaturatedFatContent 15.7 g, SodiumContent 172.3 mg, SugarContent 54.6 g

SUGAR FREE BLUEBERRY COFFEE CAKE RECIPE | ALLRECIPES



Sugar Free Blueberry Coffee Cake Recipe | Allrecipes image

A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful.

Provided by IBSERVICE

Categories     Desserts    Fruit Desserts    Blueberry Dessert Recipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 1 - 9x13 inch pan

Number Of Ingredients 12

¾ cup butter, melted and cooled
1 cup milk
3 eggs
1 teaspoon vanilla extract
1?½ cups granular sucrolose sweetener (such as Splenda®)
2 teaspoons baking powder
3 cups all-purpose flour
1?¾ cups fresh or frozen blueberries
1?½ cups malitol brown sugar substitute
¾ cup flour
2 teaspoons ground cinnamon
½ cup butter, softened

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  • In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
  • In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
  • Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.

Nutrition Facts : Calories 362.9 calories, CarbohydrateContent 36.7 g, CholesterolContent 99 mg, FatContent 21.3 g, FiberContent 1.8 g, ProteinContent 6.7 g, SaturatedFatContent 12.9 g, SodiumContent 258.6 mg, SugarContent 5.6 g

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