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
1 tablespoon baking powder
1/2 cup cranberries, fresh or frozen
2 cups thinly sliced, peeled cooking apples

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 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.
Preparation Time: 15 Minutes
Total Time: 1 Hour 5 Minutes