Apples and cranberries are somehow the perfect shidduch: they complement each other wonderfully. This cake stays moist and delicious for several days, and the color and taste that is added by the cranberries gives it an extra twist.
- 4 eggs -
- 2 cups sugar -
- 3 cups flour -
- 3 tsp baking powder -
- 1 tsp salt -
- 1 Tbsp vanilla sugar -
- 1 cup oil -
- ½ cup orange juice -
- 5-6 Macintosh apples or red baking apples -
- 1⁄3 cup sugar -
- 2 tsp lemon juice -
- Ground cinnamon for sprinkling -
- 1-1½ cups frozen whole cranberries (no need to defrost them) -
1. Preheat oven to 375° F.
2. In the large bowl of an electric mixer, beat the eggs and the 2 cups sugar on high speed.
3. In a mixing bowl, combine the flour, baking powder, salt and vanilla sugar. Mix gently until evenly dispersed.
4. Alternate adding the flour mixture, the oil and the orange juice to the eggs and sugar. Beat well for 2 to 3 minutes more.
5. Meanwhile, peel and slice the apples very thinly. Place in a bowl and mix with 1⁄3 cup sugar and lemon juice (orange juice works as well).
6. Using a greased or sprayed 10-inch Bundt pan or a tube pan, pour approximately ¼ of the batter into the bottom of the pan. Add a generous layer of the apples and then sprinkle with cinnamon. Add another layer of batter and then again the remaining apples, sprinkled with cinnamon. After pouring another thin layer of batter, sprinkle with a layer of cranberries. (Sprinkle with sugar if you don’t want it to be too tart.) Finish off with the remaining batter.
7. Bake at 375° F for 75 minutes. Let cool 15 to 20 minutes before inverting cake to remove it from the pan.