Wow, delicious. This cake came out wonderful, really loved the apple-cranberry topping that was so fruity and juicy. I used ¾ cup whole wheat flour and ¼ cup all-purpose flour to make it a bit healthier, and the cake was buttery and fluffy. It didn’t last long at our place with just two of us.
YIELD
8 servingsPREP
20 minCOOK
55 minREADY
Ingredients
Directions
Combine first 6 ingredients; spoon into a greased 8-inch round cakepan; set aside.
Combine flour and remaining ingredients in a mixing bowl; beat at medium speed with an electric mixer 2 minutes.
Spoon over cranberry mixture.
Bake at 350℉ (180℃) for 55 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 5 minutes.
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