Cinnamon Sour Cream Coffee Cake with Jaca

A buttery, moist sour cream coffee cake with ribbons of cinnamon-walnut streusel throughout — made with Jaca (allulose) instead of sugar for all the sweetness with zero glycemic impact. Adapted from Taste of Home.

Prep Time: 20 minutes | Cook Time: 65 minutes | Servings: 16

Ingredients:

• 1 cup butter, softened
• 4 cups Jaca sugar (replaces 2 cups sugar at 2x ratio)
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sour cream
• 2 tablespoons ground cinnamon
• ½ cup chopped walnuts
• 1½ cups Jaca sugar for streusel (replaces ¾ cup sugar at 2x ratio)

Instructions:

— Preheat your oven to 350°F. Grease a 10-inch tube pan (or bundt pan) thoroughly.

— In a large bowl, cream together 1 cup softened butter and 4 cups Jaca sugar until light and fluffy, about 5–7 minutes with an electric mixer.

— Add the 4 eggs one at a time, beating well after each addition. Beat in the vanilla extract.

— In a separate bowl, whisk together the flour, baking soda, and salt.

— Add the dry mixture to the butter mixture alternately with the sour cream, beating just enough after each addition to keep the batter smooth. Do not overmix — this keeps the cake tender.

— In a small bowl, stir together the cinnamon, chopped walnuts, and 1½ cups Jaca sugar for the streusel filling.

— Spoon one-third of the batter into the prepared pan. Sprinkle one-third of the cinnamon-walnut streusel over the batter. Repeat these layers two more times.

— Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.

— Cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

This is a Jaca-adjusted healthier version — all the classic coffee cake sweetness with zero sugar.