cranberry tunnel coffee cake

By á-6498

Ingredients

• 2/3 cup almonds
• 3/4 cup butter softened
• 2/3 cup brown sugar splenda
• 3 eggs
• 2 tsp vanilla
• 2 1/2 cups flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups light sour cream
• FILLING
• 1 1/2 fresh or frozen cranberries
• 1/4 cup brown sugar splenda

Preparation

Step 1

FILLING
in a small saucepan bring cranberries,brown sugar and 1/4 cup of water to a boil.reduce heat and simmer stirring often until thickened and reduced to 3/4 cup,about 8 minutes.let cool completely.
sprinkle almonds evenly in greased bundt pan. in bowl,beat butter with brown sugar until fluffy.beat in eggs 1 at a time.beat in vanilla.in a seperate bowl mix 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.spread half the batter into the pan.drop fillinf by spoonfuls in ring around centre,leaving a 3/4 " border on both sides.spoon remaining batter on top,smoothing gently.
bake at 350 until knife inserted comes out clean 60-70 minutes.cool in pan for 10 minutes.invert on rack to let cool completely