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Cranberry Tunnel Coffee Cake

Prep Time :
40 min
Bake Time :
1 hrs 10 min
Makes :
16 servings
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This recipe is:
Ingredients

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

3 eggs

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

 
Filling:

1 1/2 cups (375 mL) fresh or frozen cranberries

1/4 cup (60 mL) SPLENDA® Brand Brown Sugar Blend, packed

Directions

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.

Nutrition Information

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

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