Cranberry Apple Cake

The flavor combination of cranberries and apple in deliciously moist cake... a perfect combination for the holiday season..
Last week I posted a Cranberry Buttermilk Cake that is out of this world...  the recipe left me with about 3/4 of a cup of cranberries leftover...  not enough for a second cake... not really enough for any of my cranberry recipes... and I sure didn't want to run out to the store for more.. and besides that would just leave me with more leftover.
So what did I do?.. I simply combined them with a couple of apples I had in the fridge....
If you're not big on a tart flavor .... I'd recommend you use  sweet apples for this cake...  I used Granny Smiths but we like the tart flavor.
Unlike the last cake.. I highly recommend you use the two teaspoons of flour to coat the fruit.. don't cut it back.
Try this delicious cake.. it's easy to prepare and in fact you can refrigerate the batter overnight in an air tight container .. just spread it in the pan in the morning and pop it in the oven.

Recipe:  Cranberry Apple Cake
All you need:
1/2 cup unsalted butter, softened
1 cup plus 1 tablespoon sugar
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh cranberries
2 medium sized apples, peeled, cored and diced
1/2 cup buttermilk
Butter flavor cooking oil spray
All you have to do:
Preheat the oven to 350 degrees F.
Spray a 9 inch baking dish with butter flavor cooking oil and set it aside.
Add 2 cups flour to a medium bowl. 
Put the cranberries and diced apples into a medium bowl and remove 2 tablespoons flour from your other bowl.  Toss the cranberries and diced apples with the flour to evenly coat them.
To the flour bowl, add the baking powder and salt.  Mix completely with a wire whisk. 
In a standing mixer, cream together the butter, 1 cup sugar and vanilla. Beat in the egg.
Add the flour mixture and the buttermilk, alternating between the two, to the butter mixture... beating at low speed.  Beat until well combined.
Fold in the fruit.
Spread the batter into the prepared baking dish.
Bake 35-45 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean.  Set the timer for 35 minutes and check every 5 minutes until done.  Mine took 40 minutes this time. 
Allow to cool at least 15 minutes before serving.


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