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.
Pre-heat oven to 350 degrees.
Combine nuts and 1/4 cup flour. Pulse until the nuts are totally pulverized. Add 1/4 cup more flour, and all the spices. Pulse until combined. Add final 1/4 cup of flour, 1/2 tsp. of the baking soda, and the baking powder and pulse until combined. (I often do this a day ahead).
Cream butter (or substitute) and GRANULATED SUGAR SUBSTITUTE until light and fluffy add the oil and beat until well combined. Scrape down the sides of the bowl
Add vanilla. Add remaining 1/2 tsp. of baking soda to sour cream and vinegar. Stir to combine. 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.
Peel and core the apples. Chop 1/2 of 1 apple finely. Shred the second apple on the coarsest side of a box grater. When the wet and dry ingredients are combined, add the fruits and nuts, stirring until just incorporated.
Spoon into baking pan and bake for 26-28 minutes or until tester comes out dry from the center.
Let cool on a rack before unmolding onto a plate.