3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 cup softened butter
1 1/3 cups Splenda granular
1 egg
1/4 cup egg substitute
2 teaspoons vanilla extract
1/2 cup reduced fat sour cream
1/2 cup unsweetened applesauce
1 cup reduced fat sour cream
3 tablespoons brown sugar
2 tablespoons cinnamon

Heat oven to 350ºF. Spray 10 inch tube pan or bundt pan with nonstick cooking spray. Sift dry ingredients together. Cream butter. Add Splenda and egg. Mix till smooth. Add egg substitute and vanilla. Mix 30 seconds. Add sour cream and applesauce and mix till smooth. Add dry mixture and beat till just smooth. Add remaining sour cream and blend. Remove 1 cup batter to small bowl. Add brown sugar and cinnamon and stir to blend. Place half of remaining batter in prepared pan. Top with spiced batter and swirl with knife. Top with remaining batter. Bake 50-60 minutes till toothpick inserted in center comes out clean.