Apple pie filling creates pockets of fruit across this cinnamon coffee cake, while sour cream keeps the cake-mix batter soft. A simple powdered-sugar-substitute glaze goes on only after the cake has cooled.
Ingredients
Cake
- 1 package sugar-free white cake mix, two-layer size
- 1 teaspoon ground cinnamon
- 1 cup fat-free sour cream
- 3 eggs
- 1/4 cup water
- 1 (21 oz) can no-sugar-added apple pie filling
Glaze
- 1 cup powdered sugar substitute
- 1–1 1/2 tablespoons unsweetened almond milk or skim milk
Mix and bake
- Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish.
- Put the cake mix, cinnamon, sour cream, eggs, and water in a large bowl. Beat with a mixer until the batter is smooth.
- Spread the batter evenly in the prepared dish. Spoon the apple pie filling over the top so it covers the surface.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Set the cake aside to cool before adding the glaze.
Glaze the cooled cake
Stir the powdered sugar substitute with 1 tablespoon of almond milk or skim milk. Add up to another 1/2 tablespoon only as needed to make a drizzleable glaze. Spoon it over the cooled cake, allowing it to run across the apple-topped surface.
