• Cranberry Apple Cake

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    • 3/4 c. sugar
    • 3 x egg yolks beaten
    • 3 Tbsp. lemon juice (juice of 1 lemon)
    • 1 c. flour
    • 2 tsp baking pwdr
    • 3 ounce lowfat milk
    • 3 lrg Granny Smith apples peeled, cored, and sliced
    • 1/2 c. cranberries fresh or possibly frzn
    • 1 1/2 tsp cinnamon
    • 1 1/2 tsp sugar Powdered sugar (optional) Vanilla ice cream (optional)


    1. Whip sugar and egg yolks till creamy; add in lemon juice and mix well. Mix in flour and baking pwdr; add in lowfat milk and mix to make a smooth batter.
    2. Grease an 8- by 8- by 1 3/4-inch heavy-duty aluminum pan (or possibly fireproof casserole, or possibly 9-inch springform pan).
    3. Place apples and cranberries in a medium bowl. Sprinkle with cinnamon and sugar; toss to coat.
    4. In baking pan, layer half of the batter, half of the fruit mix, remaining half of batter, then the remaining fruit mix.
    5. Place an empty baking pan upside down in the center of the cooking grate. Place cake on inverted baking pan. Grill for 35 to 40 min or possibly till a knife tip inserted in the center comes out clean.
    6. Remove from grill and let rest for about 5 min. Dust with powdered sugar and serve with vanilla ice cream, if you like.
    7. This recipe yields 6 servings.
    8. Comments: The hot baked scent of this fruit-studded cake is the stuff memories are made of. Cake can be made with pears, peaches, or possibly plums instead of apples, and blackberries in place of cranberries.

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