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2/3 cup (160 mL) almonds, sliced
3/4 cup (180 mL) butter, softened
2/3 cup (160 mL) SPLENDA® Brand Brown Sugar Blend, packed
2 tsp (10 mL) vanilla
2 1/2 cups (625 mL) all-purpose flour
1 1/2 tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 1/2 cups (375 mL) light sour cream
1 1/2 cups (375 mL) fresh or frozen cranberries
1/4 cup (60 mL) 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.
Serving Size: 1/16 recipe
Total Calories: 259
Calories From Fat: 117
Total Fat: 13 g
Saturated Fat: 7 g
Cholesterol: 61 mg
Sodium: 273 mg
Carbohydrate: 30 g
Fibre: 1 g
Sugars: 1 g
Protein: 6 g