Apple-Cranberry-Almond Cake

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So I’ve made this cake twice in the past week because it is just so good! It doesn’t last more then a day in our house of three and about 3/4 of it is gone within the first ten minutes. It’s so moist and delicious and a perfect combination of sweet and tart. It’s technically called a cake but I think it is the perfect little tea cake for breakfast or snack. The original recipe calls for apples and raspberries but raspberries are quite expensive and we always seem to have cranberries floating around in our freezer. This recipe is perfect for using up some old apples and whatever other fruit you have laying around.

Seriously though, next time you don’t know what to have for breakfast try this cake! Its so quick to make a so delicious

Recipe adapted from here

Apple-Cranberry Cake

Ingredients

Cake:
Granulated sugar, for pan
1½ cups all-purpose flour (or combination of wheat and white)
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter, melted
¾ cup packed light-brown sugar
½ almond milk
2 large eggs ( I used two flax eggs)
About 2 apples. I used Granny Smith
1/2 cup cranberries

Crumble topping:
2 tablespoons packed light-brown sugar
1/4 cup oats
2 tablespoons cold unsalted butter,cut into pieces
1/3 cup slivered almonds
¼ teaspoon ground cinnamon
2 tbsp applesauce ( optional- helped crumble come together better)

Instructions

Cake:
Preheat oven to 375 degrees.
Spray with cooking spray or butter a 9-inch springform pan, and dust with granulated sugar.
In one Large bowl whisk together flour, baking powder, and salt in a bowl.
In a medium bowl whisk together melted butter, ¾ cup brown sugar, milk, and eggs in another bowl.
Whisk butter mixture into flour mixture.
Spread batter evenly into prepared pan.
Arrange apple wedges over batter, and sprinkle with cranberries
Gently press fruit into batter.

Crumble topping:
In a small bowl combine oats, brown sugar, cinnamon, almonds, and butter. Mix till it comes together. Add applesauce( if using) and mix and sprinkle over fruit.
Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 30 minutes
Let cool before removing from pan.

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