Apple-Cranberry Cake With Cider Sauce |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
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This is a wonderfully moist cake that is perfect for fall! I frequently omit the sauce and just make the cake. I love to bake it in 2 loaf pans and give it as gifts. It is wonderful served with coffee or tea. Ingredients:
2 1/4 cups flour |
1 1/2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup butter or 3/4 cup margarine |
3/4 cup sugar |
1/3 cup packed brown sugar |
2 eggs |
1 cup buttermilk |
2 granny smith apples, peeled cored and diced in 1/2-inch pieces |
1/2 cup dried cranberries, coarsely chopped |
1/4 cup granulated sugar |
3 tablespoons flour |
2 tablespoons stick butter or 2 tablespoons margarine, cut up |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 cup pecans, chopped |
2 cups apple cider |
1/3 cup light corn syrup |
2 tablespoons fresh lemon juice |
2 tablespoons stick butter or 2 tablespoons margarine, softened |
1 teaspoon cornstarch |
1/8 teaspoon ground cinnamon |
Directions:
1. Heat oven to 350°F Grease and flour a 9 or 10 inch springform pan; Or 2 loaf pans; Or 1 Bundt pan. In a medium bowl, stir flour, cinnamon, baking powder, baking soda and salt until blended.
2. Beat butter in a large bowl with mixer on medium speed until creamy. Gradually add sugars; beat 2 minutes or until fluffy. Beat in eggs 1 at a time until well blended. On low speed alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. Reserve 1/2 Celsius diced apples and 2 T. cranberries. Stir remaining apples and cranberries into batter and spread evenly in prepared pan(s).
3. Topping: Put sugar, flour, butter, cinnamon and ginger in a medium bowl. Mix with fingers until crumbly. Stir in pecans and reserved apple and cranberries; sprinkle on batter.
4. Bake 1 hour 15 minutes to 1 hour 25 minutes or until a wooded toothpick inserted in the center comes out clean. Let cool in pan on a wire rack before removing pan sides. Serve with cider sauce.
5. Cider Sauce: (Optional).
6. Stir cider, syrup, sugar and lemon juice in a medium saucepan until blended. Bring to a boil, reduce heat slightly, and boil gently 15 minutes or until reduced to 1 1/3 cup.
7. Meanwhile, stir butter, cornstarch and cinnamon in a cup until smooth. Reduce heat to low; whisk into cider mixture. Simmer 1 minute or until slightly thickened. Serve warm or room temperature.
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