I had a few requests for this that was Diabetic Friendly. With my having family members that are diabetic and now TKW family members as well, I’ve revised my recipe to make it Diabetic Friendly.
Now for those that are afflicted with this disease if you see another way I can tweak this recipe to make it sugar free, please let me know!
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 cup Splenda White Sugar Blend
- 3 extra-large eggs, room temperature (must be XL)
- 1 1/2 teaspoon Vanilla Bean Paste
- 1 1/4 cups fat free sour cream (you can sub in vanilla yogurt)
- 2 1/2 cups cake flour (do not use all purpose or any other flour)
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (I prefer to use kosher salt)
- 1/4 cup Splenda Brown Sugar Blend
- 1 cup all-purpose flour
- 3 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 6 tablespoons very cold unsalted butter, cut into pieces
Brown Sugared Pecans
- 1 1/2 cups brown sugared pecans (optional) recipe below*
- 1 1/2 cups pecans
- 6 tablespoon butter
- 3 tablespoon Splenda Brown Sugar Blend
- Put the butter in a sauté pan on medium heat.
- When melted add in the pecans and stir to coat with the butter.
- Add in the brown sugar and stir for 5-7 minutes until the sugar begins to caramelize and you can smell the nuts ‘toasting’.
- Turn off the heat and move to a cool burner on your stove.
- Allow to completely cool before adding to mixture.
- 1/2 cup confectioners’ sugar* – See how to make your own below
- 2 tablespoons sugar free maple syrup
- 2 tablespoon milk
- 1/2 teaspoon Splenda Brown Sugar Blend
- 1/2 teaspoon cinnamon
- 1/2–3/4 cup toasted pecans (whole)
Sugar Free Confectioners’ Sugar
- 1/2 cup Non Fat Milk Powder
- 1/2 cup cornstarch
- 1/4 cup Splenda Baking Sugar
- Combine all ingredients in a food processor or blender.
- Set processor on whip; whip until blended and powdered.
- Stir and reprocess until completely blended.
- Store any leftover in an air tight container
- Preheat the oven to 350.
- Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of stand mixer fitted with the paddle attachment until light in color (about 4-5 minutes).
- Add the eggs 1 at a time mixing well after each addition.
- Add in the vanilla and sour cream mixing just until incorporated.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt.
- With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. You do not want to incorporate air into this batter.
- Next make the streusel: Add the brown sugar, flour, cinnamon, salt, and butter in a bowl and using a pastry cutter, cut it until it forms a crumble.
- At this point you can add in the nuts.
- Spoon half the batter into the pan and spread it out with rubber spatula.
- Next sprinkle half the streusel on top of the batter.
- Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
- Bake for 50 to 60 minutes (middle rack), until a wooden skewer comes out clean.
- Allow the cake to cool on a wire rack for at least 30 minutes.
- Place your serving plate on top of the pan and carefully flip it over while pressing the plate and pan together.
- Lift up the pan and the cake will be streusel side up.
- Make the glaze: Whisk together the confectioners’ sugar, brown sugar, cinnamon and maple syrup together, adding a few drops of milk if necessary, to make the glaze thinner.
- Mix in the toasted pecans (1/2-3/4 cups).
- Spoon over the top of the cake.