THM – S – Low Carb
As low carb, sugar free cooking comes of age the classics from a bygone era of rich, decadent desserts return and in many ways they are better than ever. This may sound a little presumptuous, but one bite of this low carb, sugar free, Cinnamon Bundt Cake will prove my point, so give it a try soon. A moist and tender sour cream pound cake with a sweet cinnamon filling and a cream cheese glaze that I have loved since my youth; all I can say is welcome home sweetie!
THM – S – Low carb
This cake is a snap to make, but apparently the glaze is giving some mama’s the blues so I’ve included trouble-shooting options now!
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THM – S – Low Carb
Cinnamon Bundt Sock It To Me Cake
Ingredients
Preheat oven to 350 degrees and oil a medium sized bundt pan.
For the Cinnamon Filling:
- 3 tablespoons Gentle Sweet OR 1 1/2 tablespoons Truvia
- 1/2 cup chopped Pecans
- 4 teaspoons cinnamon
Mix together in a small bowl and set aside.
For the cake:
- 1 cup softened butter
- 1 cup Gentle Sweet or ( 1/2 cup Pyure)
- 1 cup fat-free free greek yogurt (I use Chobani and 2% will work also)
- 6 eggs
- 1 teaspoon vanilla extract
- 1 tsp. salt
- *2 cups THM Baking Blend - measure this scantly, do not pack it down! *See alternatives
- 1 tsp. baking soda
- 1/2 tsp. baking powder
For the Glaze:
Update: the cream cheese needs to be well melted in the microwave or in a saucepan on the stove. If after whisking together all the ingredients it is still not basically smooth have a mini processor or even a little low-speed blender on hand and it will turn very smooth!
- 1 tablespoon cream cheese
- 2 tablespoons melted butter
- 1 tablespoon water
- 1 tablespoon cream
- 1 teaspoon vanilla
- 1/4 cup Gentle Sweet (OR 1/4 cup powdered Xylitol plus a little THM Stevia or KAL Organic Stevia)
Instructions
- Soften the butter to room temp.
- Then add in the sweetener and beat, next add in the eggs one at a time beating after each and then add the flavorings. Really beat some air into this cake at this stage, I like to beat this mixture for 5 minutes.
- Add in yogurt to wet mixture
- Now sprinkle the baking blend right on top of the well mixed wet ingredients then sprinkle the baking soda and powder on top of all and mix by hand, just until it is mixed in well.
- Grease a bundt pan very well and pour 2/3 of the batter in the bottom of the pan.
- Next, sprinkle the cinnamon sugar filling all around the top of the cake and finish up with the other 1/3 of the cake batter. Place in the oven to cook at 350 degrees for 30 minutes.
- Test for doneness by inserting a fork in the dampest looking part of the cake and when the fork comes out clean the cake is done.
- Do not overcook!
While the cake is baking make the glaze.
For the Glaze:
- Soften the cream cheese well and then blend the cheese and melted butter together well (if the cream cheese doesn't want to mix just keep at it or it will taste good but the glaze won't be pretty if there are white specks in it).
- Then continue adding ingredients until they are well mixed and a glaze, rather than icing consistency.
Notes
- *If you're out of THM Baking Blend I suggest you order more soon! But till then here's an alternative that you might whip together using ingredients you might already have on hand. Quick Mix is developed by a THM admin and is fuel pull flour.
- **If you're totally gluten and grain intolerant here is a mix that's been developed and I am told it will work in this recipe. http://www.ahomewithpurpose.com/mamasbakingmix/
I LOVE this cake! I made it last night and glazed it this morning. I changed out the pecans for slivered almonds because that is all I had on hand. My glaze did come put with little chunks of cream cheese because I rushed. Next time I will whip the cream cheese first and then drizzle in the melted butter while whisking. Anyway, FANTASTIC recipe! Thank you.
Hi Marion! I’m so glad you liked it and thanks so much for taking the time to let me know. 🙂
5 Stars! Delicious & Beautiful! This is the first time I’ve posted a review, but couldn’t let this one pass without saying thank you! I made this cake yesterday and took it to a family gathering today. It was very well received! I did sub pureed cottage cheese for 1/2 of the greek yogurt because I didn’t realize before hand that I was nearly out of greek yogurt…and just hoped for the best. Happily, it worked great. The glaze also was so lovely. Thank you, Teresia, for sharing this recipe!
Hi Marideth and I’m so glad to know that the cake was a success! I will definitely remember the tip on the cottage cheese too, it’s good to know that would work well as a sub. Thanks so much for stopping by and letting me know 🙂
I have Truvia for a sweetener. Will that work as a substitute? How much would I use for the glaze?
I’m sorry but I’ve just never tested this recipe with trivia, it might work but I’m not sure. I used the gentle sweet and THM baking blend in this recipe because I was trying to make it taste as “normal” as possible and those two achieved that goal for this cake. If I did try subbing it I would only use half the amount of Truvia as the gentle sweet called for in the recipe and also be sure and powder it for the glaze. In fact I would only make a half batch in a loaf pan as a test. Hope this helps.
This cake is the best THM coffee cake I’ve ever had! (and I’ve tried a lot…) I would definitely give it 5 stars, if I could rate it. 🙂
Well, thanks so much Elizabeth! I’m glad you enjoyed it and I love the great feedback 🙂
Thank you for this amazing recipe! My husband asks for this all the time and I’m making it for our weekend guests to enjoy as well. We enjoy this as a dessert and also for a quick breakfast before church. YUM!
Hi, Tammy! So glad it’s being enjoyed. That Sunday morning breakfast sounds good too! <3
How long do I let the cake cool before trying to take out of pan? It’s in the oven now!
Hi Cynthia! I’ll add the cooling time to the recipe now. I usually wait about 10 minutes and I hope yours came out well.
Ok, this was my favorite when I was a child. I’m going to try it this weekend and see how it goes. Thank you for creating this recipe.
Hi, Lena! I hope you enjoy it as much as we have and thanks for stopping by. 🙂
How can I make this dairy free? Will coconut, soy or almond yogurt work?
Hi Amy. I haven’t tried a dairy free version of this recipe so I’m not sure how those would work. You might want to visit a dairy free blog like mamashire.com and see what she has available. I think she has some cinnamon muffins that you might could make into a coffee cake. Hope this helps. <3
I don’t think something is right with mine. I beat it for five minutes but the more I beat it the more it clumped up. My end result before baking doesn’t pour. It rivals Dairy Queen’s blizzard in thickness. What did I do wrong?
Hi Marsha. I can’t imagine what could have gone wrong unless you possibly beat it so long after the baking powder was added?
What would the serving size be for this cake? How many servings does it make?
Hi Rachel. I guess I’ve never calculated but I’m thinking it would make 12 servings.
Hello! I am so excited to try this recipe. I am fairly new to the Keto life style and to be able to have coffe cake would be life changing!! Do you happen to know the macros for this cake?
Hi Rhonda! This recipe was created for the Trim Healthy Mama diet plan so it is also low carb and will fit in well with the keto diet but we don’t count carbs for THM. We make sure that the ingredients used will ensure that the carbs will be very low per serving in our low carb recipes but that’s all I can tell you.
The THM Baking Blend -used in this recipe- is a bit of a challenge for the nutrition counters (because it is low carb and low fat but contains several different flours combined) so I haven’t tried using them for these baked goods.
I can’t tell you how excited I was to stumble on this!! I use to manage a coffee shop and would make this cake to sell. Since joining THM I’ve found myself missing it (especially in cold weather!!) I am so very pleased with the moistness and flavor of this cake!!! My kids almost made it glaze free with their tiny finger swipes!!!
Hi Autumn! I’m so excited when I hear from people like you who are used to enjoying good quality sugary versions of these recipes. Thanks for letting me know and I’m so glad to hear it was a hit! I’d love to know what you think if you get to try the Lemon Loaf and Buttered Rum Bundt Cake(which can be flavored with other than rum also) as well. 🙂 <3
I’d love to try this recipe but I don’t have a bundt pan. Would you know what bake time ifI used a round of square 9 inch cake pan?
I haven’t tried this specific recipe in those pans Tamara but maybe check it at half the time and then every 5 minutes or so after that? Sorry but that’s just a guess.
I made this today for our Sunday breakfast. It is delicious!! I weighed the baking blend using 118g for a cup, so 236g in all. It was perfect. I did have to cook for close to an hour to reach 200 degrees internal temperature (we are at 3300 feet elevation). I have found this helps low carb items shrunk much less and improves the texture. Thanks for sharing your recipe!! It’s a keeper!!
Thanks, Connie, I’m so glad to hear it was a hit! Good point on the altitude difference too. <3