Hazelnut Coffee Cake
Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown to substitute for the brown sugar. Choose Splenda Sugar Blend to substitute for the granulated sugar. Follow package directions to use product amounts equivalent to 1 tablespoon brown sugar and 1/2 cup granulated sugar.Per Serving with Sugar Substitutes: Same as basic recipe, except 155 cal., 85 mg sodium, 17 g carb. (4 g sugars).
To toast and skin hazelnuts, preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake for 8 to 10 minutes or until golden, stirring a few times to toast evenly. Remove from oven. Place hazelnuts in a clean kitchen towel and rub vigorously to remove skins.
Substitute 2/3 cup whole wheat flour, white whole wheat flour, whole grain corn flour, white bean flour, or soy flour for 2/3 cup of the all-purpose flour. Or substitute 1 1/3 cup high-fiber flour for all of the all purpose flour.
Hazelnut Coffee Cake Loaf:
Grease an 8x4-inch loaf pan. Prepare topping and batters as directed. Spoon half of the light-color batter into the prepared loaf pan. Spoon half of the chocolate batter in small mounds onto batter in pan. Repeat layering the remaining light-color batter and the remaining chocolate batter. Swirl batters slightly to marble. Sprinkle with topping. Bake for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Serve warm or cool.