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HARVEST APPLE CRANBERRY CAKE

Prep Time: 15 minutes Bake Time: 35 to 40 minutes Total Time: 55 minutes Yield: One 8-inch square or 9-inch round cake
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Ingredients Method

Ingredients
  

  • 1 tablespoon butter, melted
  • 1 tablespoon boiled cider, optional
  • 1 1/2 cups fresh or frozen cranberries
  • 1 cup apple, peeled and diced
  • 1/4 cup granulated sugar
  • Cake
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp table salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 2/3 cup granulated sugar
  • 2/3 cup applesauce, unsweetened preferred
  • 8 tablespoons 113g unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Method
 

  1. INSTRUCTIONS
  2. Preheat the oven to 350°F. Lightly grease an 8-inch square or 9-inch round cake pan.
  3. Make the topping: Drizzle 1 tablespoon of melted butter and the optional boiled cider into the bottom of the prepared pan.
  4. Mix the cranberries and diced apples together and spread them evenly in the bottom of the pan.
  5. Sprinkle the fruit with 1/4 cup granulated sugar.
  6. Make the cake: Combine the cake ingredients and stir until the batter is smooth.
  7. Spread the cake batter evenly over the fruit in the pan.
  8. Bake for 35 to 40 minutes, or until the center feels firm when gently pressed and a toothpick inserted into the middle comes out clean.
  9. Remove the cake from the oven.
  10. While the cake is still warm, invert it onto a heatproof serving plate. Wait a few seconds, then carefully lift off the baking pan.
  11. If any fruit sticks to the pan, carefully scrape it from the pan and place it back onto the top of the cake.
  12. Serve warm or at room temperature. Whipped cream can be served alongside the cake if desired.