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This gluten free apple cranberry cake marries the tart flavors of cranberries with the sweet smoothness of apples into a flavorful, light and moist cake that would make anyone ask for seconds. And how beautiful? The colors of the cranberry make this cake just beg to be nibbled.
Don’t be surprised if you talk yourself into enjoying a slice for breakfast, too! I mean, it’s full of fresh fruit, right? I won’t judge you … I just might have done it myself!
This is the best time of year to put together such a simple and sublime cake that’s easy to make and just beautiful when served. Eat-it-all-up scrumptious. See if you agree. Enjoy!
Preheat oven to 325° F (static) 300° F (convection).
Wash and remove stems from cranberries. Combine in a medium-sized bowl with the apples, brown sugar, apple cider, orange zest and cinnamon. Pour into a 9 x 9 square baking pan or a 10-inch pie plate and set aside.
Beat eggs and granulated sugar until light, approximately 1-2 minutes. Add butter, applesauce, vanilla and yogurt, beating until well mixed. Stir in the flour, baking soda and salt; beat until fully integrated and smooth.
Pour flour batter over the fruit mixture; sprinkle with sugar-cinnamon mixture, if desired.
Bake for 55 minutes, or until a toothpick or skewer inserted into the center comes out clean. Serve warm with or without ice cream (dairy or non-dairy like So Delicious® Coconut Ice Cream!).