Apple Cranberry Cake

Apple Cranberry Cake


The pass along recipe this week comes from Darlene, thanks Darlene!


Apple Cranberry Cake

ingredients:

5 large eggs, whites and yolks separated
1 cup unsalted butter
1/2 cup reduced fat sour cream
1 cup Splenda Sugar Blend
1 tablespoon lemon juice
1 tablespoon lemon zest
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 tablespoon baking powder
1/2 cup cranberries, fresh or frozen
2 cups thinly sliced, peeled cooking apples

Directions:

* Preheat oven to 350°F (175°C).
* Whisk the softened butter, Splenda Sugar Blend, and sour cream in a dough mixer,
* Add one egg yolk at a time, slowly, followed by the lemon zest and juice.
* Beat the egg whites in a separate bowl till they reach the soft peek stage.
* Sift flour with the cinnamon, and baking powder.
* Fold the egg whites gently into the egg mixer. Sift the flour on top of it and fold again, adding cranberries.
* Pour the cake mixture in a greased 9 inch cake mold. Layer the apple slices on top in a circle. Push the apples slightly into the batter.
* Bake for 50-60 minutes or until cake tester comes out moist but clean.
Makes 10 servings.


** You can add 1 cup of chopped pecans or walnuts to the cake mixture **