Thursday, September 11, 2014

Quick Apple & Cranberry Cake

If there is one recipe I am doing to death and constantly chopping and changing the ingredients is my Apple Blueberry and Almond Cake Apple Blueberry & Almond Cake. This recipe is so versatile, you can add any berries you wish, or dried fruits or even chocolate chips. The basic cake mix is my 'go-to' recipe for a very quick and light fluffy cake.

Last week all my garden berries were ripe for picking. I had a tonne of cranberries. In fact more cranberries than than any other types of berries put together. I made a cranberry relish Quick n'Lazy Cranberry Raisin & Walnut Relish, a strawberry and cranberry balsamic sauce for the pancakes and french toast for the B&B; and today I made orange, cranberry and walnut muffins similar to Festive Cranberry, Pecan and Orange Muffins.

Over the weekend I used my basic sponge recipe to make a cranberry and apple cake. Simple to make! The cranberries are extremely tart and sharp and worked quiet well in this sweet recipe.


  • 225g self raising flour
  • 165g caster sugar
  • 125ml milk
  • 125g soft butter
  • 1 tsp of vanilla extract
  • 2 large eggs
  • 100g of cranberries (fresh or frozen)
  • 1 apple, sliced thinly
  • Demerara sugar for sprinkling
  1. Preheat oven to 160 degrees and line a spring form tin or use a silicone cake tin
  2. In a food mixer, add all the cake mix ingredients and mix on low until combined
  3. Scrape it into the cake tin and level it out evenly
  4. Top with the apple slices evenly and scatter over the cranberries
  5. Finally sprinkle with the demerara sugar and bake in the oven for 45 mins.
  6. Check that the cake is fully baked with a skewer before removing from the oven (Insert skewer to centre of cake if it comes out clean it's done, if not bake for a further 5 mins and try again)
  7. Leave to cool on a wire rack before gobbling the whole thing up.

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