Cranberry Tunnel Coffee Cake Cranberry Tunnel Coffee Cake

tunnel cake 150px Image by: tunnel cake 150px Author: Canadian Living

  • Portion size 16 servings
  • Credits : SPLENDA┬«


  • 2/3 cups almonds sliced
  • 3/4 cups butter softened
  • 2/3 cups Splenda┬« Brand Brown Sugar Blend packed
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup light sour cream
  • 1 1/2 cup fresh or frozen cranberries
  • 1/4 cup Splenda┬« Brand Brown Sugar Blend packed


Filling: In small saucepan, bring cranberries, SPLENDA® Brown Sugar Blend and 1/4 cup(60 mL) water to boil; reduce heat and simmer, stirring often, until thickened and reduced to 3/4 cup (180 mL), about 8 minutes. Let cool completely.

Meanwhile, sprinkle almonds evenly in greased 10-inch (3 L) Bundt pan; set aside.

In bowl, beat butter with SPLENDA® Brown Sugar Blend until fluffy. Beat in eggs, 1 at a time. Beat in vanilla.

In separate bowl, whisk together flour, baking powder, baking soda and salt.
Stir into butter mixture alternately with sour cream, making 2 additions of dry ingredients and 1 of sour cream.

Spoon half of the batter into prepared pan.Drop filling by spoonfuls in ring around centre, leaving 3/4-inch (2 cm) border on both sides. Spoon remaining batter on top, smoothing gently.

Bake in 350°F (180°C) oven until tester inserted in centre of cake comes out clean, 60 to 70 minutes. Let cool in pan on rack for 10 minutes; invert onto rack to let cool completely.

Nutritional facts Per serving, about:

  • Calories 259.0
  • Total fat 13 g
  • Total carbohydrate 30 g
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Cranberry Tunnel Coffee Cake