- 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
MethodFilling: 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