Babka, Cinnamon (low Sugar, Low Carbohydrate)

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 teaspoon sugar
• 1/4 cup warm water (110 f)
• 2 1/4 teaspoons dry yeast, from jars (or 1 pack dry yeast)
• 1 cup water
• 2 teaspoons maple flavoring (optional)
• 3 tablespoons canola oil
• 3 cups all-purpose flour (i made it with half and half and whole wheat)
• 1/2 cup splenda granular (sugar substitute)
• 1/2 teaspoon salt
• 2 eggs (or 4 egg whites)
• 3/4-1 cup coarsely chopped peeled apple (with a bit of lemon juice, cinnamon and splenda sprinkled on)
• 2 teaspoons cinnamon
• 1/3 cup splenda granular (sugar substitute)
• 1 tablespoon cocoa

Recipe

• 1 put sugar and yeast in 1/4 cup of warm water and set aside for 10 minutes or so.
• 2 heat 1 cup water in the microwave 1 minute. add oil to water and maple flavoring.
• 3 put flour, sugar, salt into the processor. while machine is running, add eggs, water-oil and yeast mixture and run for 1-1/2 minutes. the dough is quite sticky and moist. add apples and process just to mix.
• 4 pour and spread 1/2 of the dough into a sprayed 10" ring-form, bundt or springform. i used a 10" angel food pan with the loose bottom. put half of the cinnamon- splenda-cocoa mix on the dough. put the rest of the dough on by spoonfuls and spread carefully. top with the rest of the cinnamon-splenda-cocoa mixture.
• 5 cover and let rise until it fills the pan. maybe 1-1/12 hours. it rises faster than if it had lots of sugar in it.
• 6 bake in a 350 degree oven 45-50 minutes, until it is golden. let cool in the pan 20 minutes and then promptly remove. the bottom can get soggy if you leave it in too long.
• 7 cool completely and serve. this cake freezes well.