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Recipe Detail Page
Apple Cranberry Tea Cake
Holiday 2010
Serve this European-style cake reminiscent of pound cake for tea, brunch or dessert after a meal. The fruit provides the liquid to bake the cake, adding immeasurably to the flavour.
Makes 8 to 10 servings
2 medium apples
3/4 cup (175 mL) fresh or frozen cranberries
2 cups (500 mL) all-purpose flour
1 cup (250 mL) granulated sugar
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
2 eggs
1/4 tsp (1 mL) almond extract
or 1 tsp (5 mL) vanilla
⅓ cup (75 mL) unsalted butter, melted
⅓ cup (75 mL) sliced almonds
1 Preheat oven to 325°F (160°C).
2 Lightly butter an 8 inch (20 cm) springform pan or line an 8 inch (20 cm) layer cakepan with foil and coat with nonstick spray.
3 Peel and core apples; dice 11/2 cups (375 mL). Gather a dozen of smallest cranberries; set aside for garnish. Cut remaining cranberries in half. Stir apples with cranberry halves.
4 Stir flour with sugar, baking powder and salt until well mixed. Lightly beat eggs with extract. Stir egg mixture and melted butter into flour mixture until well-mixed. Dough is somewhat stiff. Evenly spread two-thirds in bottom of prepared pan. Top with an even layer of fruit mixture, scattering right to pan edge. Using your fingers, pull off small pieces of remaining dough, flatten slightly and lay on top of fruit. Some fruit peeks through. Dot reserved cranberries here and there; scatter almonds over top.
5 Bake in centre of oven for 75 minutes or until a cake tester inserted into the centre of the cake comes out clean. Cool on a rack for 10 minutes; then remove from pan and finish cooling on the rack.
6 Cut into small wedges using a serrated knife. Cake keeps well at room temperaturefor a day; or wrap airtight and freeze for up to 2 weeks.
Makes 8 to 10 servings
