Preheat oven to 350°F (180°C). Spray a 25 cm tube pan (angel food pan) or nonstick Bundt pan with cooking spray. Set aside.
For cake batter, sift the cake flour, baking powder and soda into a medium-sized mixing bowl. In a large mixing bowl, cream the butter with an electric mixer. Add granulated sugar and egg. Beat until smooth. Add the egg substitute and vanilla. Beat briefly to incorporate. Add applesauce and half of the sour cream and beat until smooth. Add the sifted flour mixture and beat at medium speed just until smooth. Add remaining sour cream and blend just until incorporated and batter is uniform. Set aside.
For filling: Place 1/4 of cake batter in a small bowl. Add brown sugar and cinnamon. Stir well.
Place 1/2 of the remaining cake batter into prepared pan. Top with filling. Swirl with knife. Top with remaining batter.
Bake 50 to 60 minutes or until a toothpick inserted near the centre comes out clean. Cut cake into 16 pieces.
Per serving (2 pieces): 4 g protein, 8 g fat (5 g saturated fat), 28 g carbohydrates, 1 g fibre, 25 mg cholesterol, 180 mg sodium.