- 10
Ingredients
- 5 eggs, whites and yolks separated
- 1 cup unsalted butter, softened
- 1/2 cup reduced fat sour cream
- 1 cup Splenda Sugar Blend for Baking
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 cup cranberries, fresh or frozen
- 2 cups baking apples, peeled, cored and thinly sliced
Preparation
Step 1
Preheat oven to 350 F.
Whisk the softened butter, Splenda, 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 until soft peaks form.
Sift flour with the baking powder.
Fold the egg whites gently into the egg mixture. 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 to 60 minutes or until cake tester comes out moist but clean.
Nutrition Information:
Per serving
420 calories (200 fat calories)
23 g total fat
13 g saturated fat
160 mg cholesterol
110 mg sodium
44 g carbohydrates
2 g fiber
23 g sugar
6 g protein