Apple Cranberry Pudding Cake
Apple Cranberry Pudding Cake
Photography by Matthew Kimura
- Portion size: 12
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 542 |
| pro | 8 g |
| total fat | 27 g |
| sat. fat | 14 g |
| carb | 70 g |
| fibre | 4 g |
| chol | 128 mg |
| sodium | 363 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 16 |
| vit A | 23 |
| vit C | 7 |
| folate | 20 |
Autumn fruit is the buried treasure at the bottom of this moist, golden pudding cake.
Ingredients
- 1 cup 1cuppacked light brown sugar
- 1/3 cup 1/3cupbutter, melted
- 8 cups 8cupspeeled, cored and sliced applesapples, (about 6)
- 1 cup 1cupfresh cranberryfresh cranberries or frozen cranberries Cake:
- 1 cup 1cupbutter, softened
- 1 cup 1cupgranulated sugar
- 4 4eggeggs
- 1 tbsp 1tbspvanilla
- 2 tsp 2tspgrated orange rind
- 2-1/2 cups 2-1/2cupsall-purpose flour
- 1/2 cup 1/2cupground almondalmonds
- 1 tbsp 1tbspbaking powder
- 1/2 tsp 1/2tspcinnamon
- 1/4 tsp 1/4tspsalt
- 1-1/4 cups 1-1/4cupsmilk
- 1/2 cup 1/2cupsliced almondalmonds, toasted
- 1 tbsp 1tbspicing sugar
Preparation
In bowl, whisk brown sugar with butter until blended. Scrape into 12-cup (3 L) oval glass baking dish, spreading evenly. Layer apples and cranberries over top.
Cake: In large bowl, beat butter with granulated sugar until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla and orange rind. In separate bowl, whisk flour, ground almonds, baking powder, cinnamon and salt. Add to butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon over fruit, smoothing top. Sprinkle with sliced almonds.
Bake in centre of 350°F (180°C) oven until golden and cake tester inserted in centre of cake comes out clean, about 55 minutes. Dust with icing sugar. Serve warm or at room temperature. (Make-ahead: Set aside for up to 4 hours.)
Source : Canadian Living Magazine: November 2003
