It's cranberry season! Cranberries, apples and caramel. A perfect combination.
INGREDIENTS:
3 Gala apples, diced, approximately 2 cups
6 ounces of fresh cranberries (170 grams)
1 tablespoon of cornstarch
Juice and zest of one large orange
1 teaspoon of cinnamon
1/2 cup firmly packed brown sugar
2 large eggs
1/2 cup melted butter
1 cup sugar
1 teaspoon vanilla
1/4 cup plain Greek yogurt
1 cup flour
Fresh whipped cream or Vanilla ice cream for serving
METHOD:
Preheat oven to 325 F
Filling:
In a large bowl, toss together the apples, cranberries, cornstarch, orange zest, orange juice, cinnamon, and brown sugar.
Pour into a large deep pie plate or round cake pan.
For the Batter:
In a large bowl beat eggs, sugar, melted butter, vanilla and yogurt. Beat with a mixer on medium high speed for at least 2 minutes. This step is important because the cake does not have any leavening agent.
Gradually stir in flour, just until blended. Do not over beat.
Pour the batter over fruit.
Bake for 60 minutes.
CARAMEL SAUCE:
3/4 cup packed dark brown sugar
1 1/4 cups whipping cream
1/2 cup butter, cut into pieces
Combine the sugar, cream, and butter in a saucepan. Bring to a boil, reduce heat and simmer until slightly thickened. Approximately 6 to 8 minutes. Let cool to room temperature.
Serve over cake that has been topped with freshly whipped cream or vanilla ice cream .
TIPS:
1. Oven should always be preheated to the correct temperature before placing cake in the oven.
2. Always use correct measuring cups and spoons. Use liquid measuring cups for fluids, such as oil or water. And dry measuring cups for larger powders such flour and sugar.
3. Flour should be spooned into a measuring cup, not poured in. Once you spoon flour, do not shake or pack the measuring cup. Carefully level off excess with a knife. You should never use the measuring cup to scoop out flour from a container. Even a tiny bit of too much flour creates a dense product.
4. Never over-mix a batter when adding flour. Over mixing/beating/blending creates too much gluten and again will produce a dense product. Gently mix in flour until it is just blended.
5. If at anytime while the cake is baking, you notice that the top or sides of the cake are browning too quickly, just cover loosely with aluminum foil for the remainder of the cooking time.
6. When measuring liquid ingredients, fill the cup to the appropriate line and place cup on a flat surface. Always view at eye level as you pour the liquid. Viewing from the top is incorrect, because water surface curves downward.
7. Semi liquids like yogurt, should be measured in a dry measuring cup.
