Cinnamon Streusel Bundt Cake

Topping:
30g flour
28g coconut flour
90g Truvia brown sugar blend
8g cinnamon
84g country crock lite butter (cold)

Cake:
113g unsweet applesauce
84g country crock lite butter
150g nonfat Greek yogurt
90g Truvia baking blend (white)
28g Splenda baking
2 eggs
92g liquid egg white
1 tbsp vanilla extract
1/2 tsp almond extract
31g PeScience Snickerdoodle protein
53g Kodiak Power Cakes mix
60g flour
21g coconut flour
1/4 tsp baking soda
7g sliced almonds

Glaze:
28g Truvia powdered baking blend (grind Truvia in blender until powdery)
Water
1/2 vanilla extract

DIRECTIONS

1. Preheat oven to 325°F For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside.
2. For the Cake, beat butter, Truvia, Splenda, applesauce and yogurt in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and egg whites, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flours and baking soda on low speed until well mixed.
3. Sprinkle sliced almonds into into greased and floured 12-cup Bundt pan.  Spoon 1/2 of the Streusel Topping on top of almonds.  Spoon 1/2 of the batter over top. Repeat layers.
4. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with Vanilla Glaze, if desired.

Macros per serving (makes 16 servings): 134 calories | 4.2g fat | 23g carbs | 6g protein

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