Since there is no sugar cooking at all, this cake is easier to make than the classic upside-down caramel apple cake. When I have to be accurate with things like sugar temperature, I become anxious. What do you know? I also used oil in the batter instead of butter. It came out just as fluffy and light. I nearly always use gala apples, which are sweet red apples, in my baking. Granny Smith green ones are not my favourite. If you enjoy the tartness of them in a cake or pie, you might use them.
MAKE CRANBERRY JAM
INGREDIENTS:
For Cranberry Jam:
- Fresh cranberries, 1 lb
- 1 cup of white sugar, granulated
- 1-tablespoon lemon juice
- 1 large apple, cored, sliced, and peeled
Procedure:
- In a medium saucepan, combine all the ingredients, then heat to a simmer.
- Reduce heat to low, cover with a lid, and gently simmer for 45 to 60 minutes while stirring often. While simmering, keep covered, leaving just a tiny space for the steam to escape. Ensure that it simmers slowly. Stir every now and again.
- Place the mixture in a blender and blend until smooth.
- After allowing it fully cool, put to a medium jar. Refrigerate after fully cooling, then tightly cover.
- This jam will keep in the refrigerator for about 6 weeks without being canned.
MAKE CAKE:
INGREDIENTS:
For the toppings:
- 1 unit thinly sliced apple
- One cup of fresh or dried cranberries I used dried cranberries from Del Monte.
- 2 tbsp. Melted Butter
- 3- to 4-tbsp. brown sugar
For the Cake:
- All-purpose flour, 1 cup
- Baking powder, 1 teaspoon
- 1/2 teaspoon baking soda
- Granulated sugar, 3/4 cup
- Vegetable oil, 3/4 cup
- 2 Eggs
- 50 ml of Butter Milk
- Vanilla extract, 1 teaspoon
- Cinnamon Powder, 1/2 tsp.
PROCEDURE:
Topping:
STEP 1
Wash and thinly slice apples and save aside for the topping. Butter and brown sugar are simultaneously melted until they appear to be caramelised. As you turn off the gas, step aside.
STEP 2
Butter-grease an 8-inch baking dish, then add the apple pieces. (A spring form pan was employed.) Add cranberries all over the tiered apples, then liberally drizzle with butter and brown sugar. Set aside.
Cake:
STEP 1
The oven should be preheated for 15 minutes at 180 degrees C.
STEP 2
Combine the flour, baking soda, and baking powder in a bowl, and set it aside. Add sugar and butter to a separate bowl and stir until sugar is dissolved. Once again whisking until creamy, add eggs and vegetable oil to the sugar-butter mixture.
STEP 3
Once more, quickly whisk in the cinnamon powder and vanilla extract. Now gradually fold the flour mixture into the wet mixture to create a smooth batter. Buttermilk should now be added, and the mixture should be thoroughly combined.
STEP 4
Covering the stacked apples in the pan, pour the prepared batter everywhere.
STEP 5
To eliminate the air bubbles that created, lightly touch the pan. Bake the cake for 35 to 40 minutes at 180 degrees Celsius, or until a toothpick inserted in the centre comes out clean.
STEP 6
Take care when removing the baked cake, and let it cool for 10 minutes on a wire rack. Take out the pan by gently releasing the spring. The bottom tray of the pan should now be removed while you carefully flip the cake onto a plate or serving platter.
STEP 7
Slice and serve the cake after it has totally cooled.
STEP 8
To make it more intriguing, serve it with some ice cream.
LET THE TASTE OF THE TONGUE BLOSSOMS
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Nutrition
135kcal; 35g of carbohydrates; 1 mg of sodium; 72 mg of potassium; 3g of fibre; 29g of sugar; 45 IU of vitamin A; 9.3 mg of vitamin C; 6 mg of calcium; and 0.2 mg of iron.
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