Apple Cranberry Cake

As I type this in the heat of August, I’ll take any reminded that cooler weather will arrive at some point, and along with it, the warm colors and tastes of foods incorporating seasonal offerings. One thing I’ve never seen available year around in the supermarkets is cranberries. Whether that makes them distinctive or not, I’m not aware, but I do know that they shout “it’s Fall” to me. Pair them with apples, and your season can be off with a bang!

APPLE CRANBERRY CAKE

INGREDIENTS

Unsalted butter for the pan
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
Fresh cranberries
2 eggs, room temperature
3/4 cup granulated sugar
3/4 cup sour cream
1 tsp vanilla
1-1/2 cups all-purpose flour
1 stick butter – melted
1 tsp baking powder
1/2 tsp salt

DIRECTIONS

Preheat oven to 350°F.
Butter the pan, then line the bottom of the springform pan with parchment paper (here’s where those pre-cut circles come in handy). Butter the paper.
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 it a separate bowl, then add these dry ingredients 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 apples and cranberries in place; makes for a better aesthetic).
Bake for 50 minutes.
Remove from oven and let cool
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.

SUGGESTIONS

This cake works equally as well with apples and raisins (maybe with a touch of cinnamon for a more traditional flavor palette). You can also add some chopped pecans or walnuts for added texture and crunch.