A wonderful coffee cake with a doughy surface. This recipe is one of the local recipes that we replaced all the sugar for diabetics here. However, do not believe that this cake is without sugar. You can use sugar if you want. In any case, this cake is wonderful.
Suitable for 12 people
Butter, melted and cooled 3/4 cup
Sucralose sweetener 1 and ½
3 cups all-purpose flour
Replacement of maltitol brown sugar 1 and ½
Cinnamon powder 2 tea spoon
1 cup milk
Vanilla extract 1 tablespoon
Baking powder 2 tablespoon
Fresh or frozen blueberries 1 and ¾
Flour ¾ cup
softened Butter ½ cup
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a 20 by 30 container and grease the bottom.
In a large bowl, whisk together the butter, milk, eggs, vanilla, and 1 and ½ cups of sugar substitute. Combine 3 cups flour and baking powder and add to the above ingredients until just mixed. Add the blueberries. Pour the ingredients evenly into the bowl.
In a small bowl, whisk together ¾ cup flour and cinnamon instead of brown sugar. Stir the soft butter with a fork until it becomes a doughy mixture and gently pour over the cake.
Bake the cake in a preheated oven for 35 to 40 minutes, until cooked through the middle of the cake. This cake is best served hot.
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