||Pre heat oven to 350 Degrees. |
||Dry Mixture |
In a food processor:
Combine ½ cup nuts, salt, and ¼ cup flour. Pulse until the nuts are totally pulverized. Add ¼ cup more flour, and spices. Pulse until combined. Add final ¼ cup of flour, baking soda and powder and pulse until combined. (I often do this a day ahead),
||Wet Mixture |
Easiest if you have a stand mixer+
Cream the ½ stick of butter and 1 cup of the GRANULATED SUGAR SUBSTITUTE until light and fluffy add the oil and beat until well combined. Scrape down the sides of the bowl
Add remaining ½ tsp. of baking soda to sour cream and stir.
||Alternately add the dry ingredients and the eggs and sour cream mixture. Start with the dry. MIX ONLY UNTIL JUST INCORPORATED otherwise you wind up with bread. |
||When the wet and dry ingredients are combined, Cut a piece of parchment paper or waxed paper to fit the bottom of the springform pan. Arrange the apples on a circular pattern. |
||Combine the cranberries, the remaining: |
Sprinkle over the apple slices.
||Spoon the batter into baking pan and bake for 26-28 minutes or until tester comes out dry from the center. |
||Allow to cool for about ½ hour on a rack. Cover with a plate and invert the cake onto the plate. Remove the springform pan and the paper. Sprinkle with a little cinnamon. |