Baking Mix Used: Pillsbury Sugar-Free Cinnamon Swirl Quick Bread and Muffin Mix
Ingredients:ENRICHED BLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTITOL, MALTODEXTRIN, PARTIALLY HYDROGENATED SOYBEAN OIL, CONTAINS 2% OR LESS OF: CELLULOSE, NATURAL AND ARTIFICIAL FLAVORS, PROPYLENE GLYCOL MONOESTERS, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE), CINNAMON, MONO AND DIGLYCERIDES, SALT, CELLULOSE GUM, ARTIFICIAL COLOR, XANTHAN GUM, POLYSORBATE 60, ACESULFAME POTASSIUM (NON NUTRITIVE SWEETENER), SUCRALOSE (NON NUTRITIVE SWEETENER), TBHQ AND CITRIC ACID (ANTIOXIDANTS).
Kosher Information: D
As with all Pillsbury mixes, this one is simple and you just need to follow the instructions on the box. There is a twist involved, though. There are 2 pouches of mixes that come out of the box. One is a white mix and larger, and the other pouch is a brownish mix (containing cinnamon) and smaller. The batter is made using the white mix and the brownish mix is used as a dry powder. I used a loaf pan 9"x 5" but other sizes of cake pans can also be used. A muffin tray can also be used to make 12 muffins.
The batter and the brownish mix are used alternatively to make layers in the pan. First layer is the batter, the second layer is the brownish mix, and the third layer is white batter again, and finally the topmost layer is the brownish mix. It resembles a streusel topping when the cake is baked.
For a 9" x 5" loaf pan it took 43 minutes to get the cake ready and the toothpick test to come out clean!
Since this is a bread it is not deathly sweet like cupcake mixes. The swirl layer in the middle is moist and delicious. The streusel topping is very cinnamon-y.
- Use a parchment paper, well-oiled both sides to avoid sticking of the cake
- It is better to let the cake completely cool down, then set in the fridge for some time to grow firm before cutting - otherwise while cutting the moist middle layer makes the top part of the cake to fall off.