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Cranberry Upside-Down Coffee Cake

Submitted by: Mary on 09/29/2004
2216 views
2.60 avg rating
174 votes
 
 
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Ingredients

1/3 cup brown sugar twin
1/3 cup butter
1 1/4 cups cranberries
1/2 cup chopped pecans
1/2 cup butter, room temperature
1 cup Splenda
2 eggs

1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 t Xanthan gum

Directions

Preheat oven to 350 degrees F.



Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking.



Sift together the almond flour, baking powder, baking soda, cinnamon and salt. Set aside.



In a saucepan over medium heat, combine brown sugar twin and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.



In a large bowl, cream together the butter and 1 cup splenda until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the almond flour mixture alternately with the sour cream. Pour batter into prepared pan.



Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.

Servings

12

Calories

4

Time to prepare

20 minutes

Difficulty

Easy
 

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