What a fabulous weekend! Was it really October? Did anyone else spend time enjoying the gorgeous weather? I couldn't help but peel the apples for my apple cranberry cake outside while enjoying the sun hitting my back as though it were a warm summer day! (Hence the grass underneath the bowls.)
I was also a little sad when making this cake since my apples came from the grocery store and not an apple farm. Nevertheless, the courtland apples tasted as yummy as ever, and with an addition of fresh cranberries to my apple cake recipe, doubled, this dessert was delicious!
Remember; do not discard of the apple peel! The nutrients are good for you and apple chips are yummy! Link to this post and scroll down to learn how to make apple chips.
Another tip...to prevent apples from browning, use the juice of one lemon and immediately roll peeled apples in the juice.
An apple corer or this kitchen aid apple slicer contraption works well to core and cut up the apples.
Once cut, discard of apple cores.
Or, take a picture, and then discard!
this post to make this cake. Remember, I doubled the recipe for the dough.
Spread the first batch of the cake mixture PLUS a quarter if the second batch over the surface of the pan. Next, alternately layer the apples and fresh cranberries. I used about half a bag of cranberries. I placed the cranberries on top of the sliced apples by hand. By placing them, they were evenly distributed throughout the cake. Continue to layer apples and cranberries. Pour remaining cake mixture and spread over fruit. Sprinkle with additional sugar and cinnamon if desired.
Bake at 350 for about 50-60 minutes or until golden brown.
I loved the tartness of the cranberries combined with the sweetness of the sugar and cinnamon coated apples. Mmmm...The aroma created in the house when this cake was baking made my mouth water. And it will when you make it too! Enjoy.