Wednesday, May 24, 2017

Apple Cranberry Teacake

Apple Cranberry Teacake
By: Marilyn Bentz-Crowley
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 flavor.
2 medium apples
3/4 cup fresh or frozen cranberries
2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
2 eggs
1/4 tsp almond extract or 1 tsp vanilla
⅓ cup unsalted butter, melted
⅓ cup sliced almonds

Preheat oven to 325°F.

Lightly butter an 8 inch springform pan or line an 8 inch layer cake pan with foil and coat with nonstick spray.

Peel and core apples; dice 11/2 cups. Gather a dozen of smallest cranberries; set aside for garnish. Cut remaining cranberries in half. Stir apples with cranberry halves.

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.

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.

Cut into small wedges using a serrated knife. Cake keeps well at room temperature for a day; or wrap airtight and freeze for up to 2 weeks.
Makes 8 to 10 servings

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