I love fall, and now that it’s here, I’ve been trying to use foods special to this season. The other night, I made a cranberry and apple cake based on my mom’s quick and easy apple cake recipe.
I had to change her recipe a bit because it calls for large apples and all I had on hand were a couple of scrawny ones left over from making applesauce. I threw in some cranberries that were in the freezer, and they helped keep the moisture in the cake at the right level.
This is a great dessert for a weeknight because you only need one bowl and one pan, and it comes together in minutes. The leftovers are great for breakfast.
Cranberry Apple and Walnut Cake
6 tablespoons butter
3 small apples, peeled, cored and chopped
1 cup cranberries
1/2 cup chopped, toasted walnuts
1 cup all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon table salt
Melt the butter in an 8×8 pan as you preheat the oven to 350 degrees.
Mix the flour, sugar, baking powder, baking soda, cinnamon, salt and egg in a bowl. Add the melted butter. Stir in the chopped apple, cranberries and walnuts.
Return batter to pan and bake for 40 to 45 minutes. Serve warm.
Note: My mom’s original version calls for 3 large apples and omits the cranberries. It’s good too.