After finishing the onerous autumn duties like bringing garden chairs and sunshades to the cellar, putting the plants first into the living room because of imminent danger of freezing and then distributing them all over the house and the cellar last weekend, we deserved a reward:
Apple Cake with Cranberries
|Source:||Adapted from: Elke Blome – Backen, was allen schmeckt, Falken-Verlag, 1984
October 14, 2007 by Sus
|Categories:||Cake, Baking, Apple, Cranberry|
|200||gram||Butter or Margarine|
|50||gram||Cranberries; cut in halves|
|2||Organic lemons; grated peel and juice|
|2||large||Tart apples (Boskop)|
|Margarine for the baking tray or spring form|
1. Beat the butter or margarine with the sugar in a bowl until fluffy.
2. Successively stir in the eggs and the grated lemon peel.
3. Combine the baking powder with the flour and mix in slowly. Add some milk, if necessary. Add the cranberry halves.
4. Put the dough onto a greased rectangular baking tray or in a large round spring form (30cm diameter) and make a smooth surface.
5. Peel and quarter the apples. Remove the cores.
6. Cut the apple pieces evenly from the outer, round side as if you wanted to get slices, but do not cut through. Soak the pieces immediately in lemon juice. Otherwise they will get brown.
7. Spread the apple pieces on the cake, with cut round side up. Put the whole cranberries between the apples. Press the fruits lightly into the dough.
8. Put the cake in the middle of the preheated oven (225°C) and bake for about 30 minutes.
My spring form has a diameter of 26 cm, so the batter was a bit higher and the cake needed about 40 minutes in the oven.