Y’all know I love cranberries – such a unique little fruit! – and who doesn’t love apples, right? Well, this is the perfect time of year to put together a simple and sublime cake that’s easy to make and just beautiful when baked. Oh, and eat-it-all-up scrumptious. See if you agree. Enjoy!
(See this cake served in individual ramekins on FOX News DC!)
- 1 3/4 cup (approximately 165 grams) fresh cranberries
- 1 apple, peeled, cored & diced (I used Gala)
- 1/2 cup brown sugar (light or dark)
- 1/4 cup apple cider
- 1 Tbs. orange zest (optional)
- 2 tsp. cinnamon
- 2 eggs (or favorite egg substitute like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
- 3/4 cup granulated cane sugar
- 1/4 cup butter or non-dairy alternative, melted (Earth Balance® Buttery Sticks)
- 1/4 cup “natural” (unsweetened) applesauce
- 1 tsp. vanilla extract (Neilsen-Massey® Madagascar Bourbon Vanilla)
- 1/4 cup plain coconut yogurt (So Delicious®) or sour cream, dairy or non-dairy
- 1 1/4 cup Jules Gluten Free™ All Purpose Flour
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- Sugar-cinnamon mixture for topping (optional)
Preheat oven to 325° F (static) 300° F (convection).
Wash and remove stems from cranberries. Combine in a medium-sized bowl with the apples, brown sugar, apple cider, orange zest and cinnamon. Pour into a 9 x 9 square baking pan or a 10-inch pie plate and set aside.
Beat eggs and granulated sugar until light, approximately 1-2 minutes. Add butter, applesauce, vanilla and yogurt, beating until well mixed. Stir in the flour, baking soda and salt; beat until fully integrated and smooth.
Pour flour batter over the fruit mixture; sprinkle with sugar-cinnamon mixture, if desired.
Bake for 55 minutes, or until a toothpick or skewer inserted into the center comes out clean. Serve warm with or without ice cream (dairy or non-dairy like So Delicious® Coconut Ice Cream!).