Apple Cranberry Cake
1 or more baking apples (I like Fuji or Honeycrisp) cored and cut into 1/2-inch slices – enough to cover the bottom of a 9″ springform pan
1/2 cup light brown sugar
3/4 cup granulated suga
3/4 cup sour crea
1 tsp vanill
1-1/2 cups all-purpose flou
1 stick butter – melte
1 tsp baking powde
1/2 tsp salt
Preheat oven to 350 degrees.
Line the bottom of the pan with parchment paper (here’s where those pre-cut circles come in handy).
Arrange the apple slices to cover the bottom of the pan (let your creative juices flow). Sprinkle the brown sugar over the apples; then sprinkle fresh cranberries to taste.
Beat the eggs, sugar, sour cream, and vanilla until smooth.
Combine the flour, baking powder, and salt; add to the egg mixture along with the melted butter. Beat until combined.
Spread the batter in the pan. (A note of caution. The batter is somewhat thick and does not easily flow to cover the apples, etc., without some assistance. I find it easiest to use a cookie dough scoop to drop the batter evenly over the apples, then use a small offset spatula to even the dough out in the pan. This will help to leave your cranberries in place where you’ve put them; makes for a better aesthetic).
Bake for 50 minutes.
Remove from oven and let cool; then invert onto a plate and remove the parchment paper, replacing any apple slices that might stick to the paper.
Slice and serve warm or at room temperature. Keeps well when covered.
Variation – Apple, raisin, and maybe nuts
This cake works equally as well with apples and raisins (maybe with a touch of cinnamon for a more traditional flavor palette), and you can also add some chopped pecans or walnuts for added texture and crunch).