This recipe mimics the fall flavors with apples, walnuts, and cranberries. Walt Alper shared with us tips for this cake. He said granulated sugar substitute cakes do not brown the same way or rise the same way as when using sugar. He also replaced 1/4 of the flour in the original recipe with ground nuts to cut the carbohydrate count. Instead, it add more fiber and protein. In addition, because artificial sweeteners don't react the same way as sugar, the cakes don't rise. Therefore, he uses sour cream, baking soda, and vinegar to help the cakes get a little more loft.
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