Share on Facebook 
Share on TwitterApple Cake with Cranberry Sauce
Preptime: 20 min.Cooktime: 30 min.
Carbs: 36g
Fat: 6g
Fiber: 2g
Protein: 4g
Satfat: 4g
Sodium: 179mg
For the Apple Cake:
1/4 cup unsalted butter (1/2 stick), at room temperature
2/3 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups 1% milk, at room temperature
nonstick cooking spray
1 cup ripe apple, peeled, cored and sliced
For the Cranberry Sauce:
1/2 cup water
1/4 cup sugar
2 cups cranberries
fresh lemon juice to taste
Directions:
For the Apple Cake:
1. Preheat the oven to 350°F.
2. Beat the butter in a mixing bowl with an electric mixer on high speed for 30 seconds. Gradually add the sugar and continue to beat until the mixture is pale yellow and very fluffy.
3. Add the eggs 1 at a time while mixing on low speed. Stir in the vanilla.
4. Sift the flour, baking powder and salt together.
5. Add half of the flour mixture and blend, then add the milk. Finally, add the rest of the flour mixture. The batter should be smooth. Do not overmix.
6. Coat a 9" round cake pan with nonstick spray. Pour the batter into the pan. Arrange the apple slices on top in a single layer.
7. Bake until golden brown and set in the center, about 25 to 30 minutes.
For the Cranberry Sauce:
1. Bring the water and sugar to a boil in a small saucepan over high heat. Remove from the heat.
2. Puree the cranberries in a blender with half of the sugar syrup. Adjust the taste by adding a few drops of lemon juice and more sugar syrup until a pleasant balance of sweetness and tartness is reached.
3. Putting it together: Place 1 slice of cake on each plate. Drizzle the sauce around the cake. Garnish with ground cinnamon (optional).
 |
 |
 RSS |
