For the cake:
1 ½ cups (354.8 mL) all-purpose flour
2 teaspoons (9.9 ml) ground cinnamon
1 ½ teaspoons (7.4 ml) baking powder
½ teaspoon (2.5 ml) salt
6 tablespoons (88.8 mL) unsalted butter, at room temperature
½ cup (118.3 mL) Splenda® Sugar Blend
2 large eggs
2 teaspoons (9.9 ml) vanilla extract
¼ cup (59.1 mL) unsweetened applesauce
½ cup (118.3 mL) milk of choice
For the topping:
2 tablespoons (29.6 mL) Splenda® Brown Sugar Blend
1 teaspoon (4.9 ml) ground cinnamon
1 teaspoon (4.9 ml) pure vanilla extract
2 cups (473 mL) frozen zero-sugar whipped topping, thawed