| Step 1.||Pre heat oven to 350 Degrees.|
| Step 2.||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),
| Step 3.||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.
| Step 4.||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.|
| Step 5.||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.|
| Step 6.||Combine the cranberries, the remaining:|
Sprinkle over the apple slices.
| Step 7.||Spoon the batter into baking pan and bake for 26-28 minutes or until tester comes out dry from the center. |
| Step 8.||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.|