Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Butter

  2. 1 1/4 cups 200g / 7.1oz Light brown sugar

  3. 4 Apples

  4. 1/2 cup 46g / 1.6oz Dried cranberries

  5. 8 tablespoons 120ml Butter

  6. 1 cup 198g / 7oz White sugar

  7. 2 Eggs

  8. 2 cups 125g / 4.4oz Sifted cake flour

  9. 2 teaspoons 10ml Baking powder

  10. 1/2 teaspoon 2 1/2ml Salt

  11. 1 teaspoon 5ml Vanilla extract

  12. 3/4 cup 177ml Buttermilk

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350 degrees. Peel and core the apples, thinly slice into rings and soaked in lemon juice and water. In a small saucepan, melt butter and dissolve brown sugar. Place thin apple rings into bottom of 2 (9-inch) non-stick round cake pans. Sprinkle in dried cranberries. Pour butter and sugar mixture over apples and cranberries. With an electric mixer, cream butter and sugar together. Add eggs, one at a time, and combine well. In a bowl combine sifted flour, baking powder and salt. Add flour mixture slowly to egg mixture while beating continuously. Combine vanilla and buttermilk. Add buttermilk mixture to batter and beat until just combined. Pour batter into cake pans over fruit mixture. Bake for 25 minutes or until skewer comes out clean. Let cakes rest in pans on racks to cool. Unmold onto a serving platter.


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