|Nutritional Guidelines (per serving)|
|Servings: 1 cake (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This fresh apple and cranberry cake recipe is delicious with a caramel sauce (see below), a cream cheese frosting, or a simple dusting of powdered sugar. It's a moist and delicious cake and it is perfect for an everyday snack or for a special occasion.
Subtle spices and pecans or walnuts give the cake flavor and some crunchy texture. If you frost the cake, sprinkle some toasted pecans or walnuts over the top.
- 4 large apples (or 5 to 6 small to medium apples)
- 1 cups fresh cranberries
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 2 cups sugar
- 1 1/2 teaspoons vanilla
- 1 cup chopped pecans (or walnuts)
Heat oven to 350 F.
Grease and flour a 13-by-9-by-2-inch baking pan or spray it with baking spray with flour.
Peel the apples and core them. Chop the apples finely. You should have about 4 to 4 1/2 cups of chopped apples.
Chop the cranberries coarsely. You should have roughly 1 1/2 cups of chopped cranberries.
Combine chopped apples and cranberries in a bowl; toss with the lemon juice and set aside.
In another bowl combine the flour, baking soda, salt, and cinnamon; whisk to blend the dry ingredients thoroughly and set aside.
In a mixing bowl with an electric mixer, beat the eggs with the vegetable oil, sugar, and vanilla until the batter is smooth and well blended.
With the mixer on low speed, gradually beat in the dry ingredients until all ingredients are moistened.
Fold the apple-cranberry mixture and the chopped nuts into the batter.
Spread the batter in the prepared baking pan.
Bake the apple cranberry cake in the preheated oven for 45 to 55 minutes, or until the cake springs back when lightly touched with a finger.
Cut the cake into squares to serve. Top the cake with powdered sugar or caramel sauce (below), or frost the cooled cake with cream cheese frosting.
Cover the cake tightly and store in the refrigerator for 3 to 5 days.
Easy Caramel Sauce
In a saucepan over medium heat, combine 4 tablespoons of butter with 1/2 cup of brown sugar.
Cook, stirring, for 1 minute.
Add 1/2 cup of heavy cream and bring to a boil; cook for 2 minutes.
Add a few drops of vanilla, if desired.
Drizzle over the cake just before serving.