This versatile cake can be served as a breakfast or brunch cake, or warmed for dessert and topped with a scoop of vanilla ice cream or softly whipped cream.
cooking spray 3 cups sliced apples * (peel, core, quarter apples, cut into 1⁄8-inch slices) juice of 1 lemon 3/4 cup brown sugar, firmly packed 1 tablespoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 cup dried cranberries (may substitute dried cherries, blueberries or raisins) 3 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 2 cups granulated sugar 1 cup unsalted butter, cut into 1/2-inch pieces 4 large eggs 2 teaspoons vanilla extract
Nutritional information per serving (24 pieces): Calories 253 (31% from fat) • carb. 56g • pro. 3g • fat 9g • sat. fat 5g • chol. 75mg • sod. 151mg • calc. 31mg • fiber 2g
Preheat oven to 350°F. Lightly coat a 13x9x2-inch rectangular baking pan (15-cup) with cooking spray. Place the apples, lemon juice, brown sugar, cinnamon, nutmeg, and dried cranberries in a medium bowl. Toss gently to combine; reserve. Place the flour, baking powder, and salt in a medium bowl. Mix on Speed 1 to blend and aerate, 15 seconds; reserve. Place the sugar and butter in a large bowl. Mix on Speed 1 to cream until well blended, 1 minute. Add eggs and vanilla; mix on Speed 2 until smooth and creamy, about 50 seconds. Add the flour mixture; mix on Speed 1 until combined and smooth, 1 minute. Batter will be very thick. Spread two thirds of the batter in the prepared pan. Top evenly with the apple and cranberry mixture. Spoon the remaining batter randomly over the top of the apple mixture. Bake in preheated oven for 55 to 60 minutes, until a tester inserted in the center comes out clean. Cool in pan on a wire rack for at least 30 minutes before cutting. * About 11⁄2 pounds apples before trimming.