1/4 cup Smart Balance Butter Blend Stick (Very Cold)
1/4 cup Bob's Red Mill Sweet Rice Flour
1/4 cup Splenda Brown Sugar For Baking
1/4 slivered almonds
Cake:
1 Package (16 oz) Pound Cake Mix
3/4 Cup Silk Heart Healthy Vanilla Soy Milk
2 Orgran No Eggs or 2 Egg Whites
1 tsp Almond Extract
1/2 Cup Blue Diamond Cinnamon Brown Sugar Flavor Amonds, Use Grinder To Grind or Mortar & Pestle to grind.
1 package frozen cranberries
Preheat Oven to 325, Spray 9 Inch Square Cake Pan With Olive Oil Spray.
In Medium Bowl place all topping ingredients. Blend until it looks like coarse crumbs. Leave it to Hang Out.
In a large bowl, beat cake mix, soy milk, egg product, almond extract with an electric mixer according to pound cake mix directions, Stir in your cinnamon brown sugar ground almonds, mix very well.
Pour Batter Into Pre-Sprayed Pan. Place Cranberries On Top. Sprinkle topping evenly over cranberries.
Bake 60-65 Minutes.
Cool Completely Before Slicing & Serving
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