This recipe has all the flavors of fall. It makes a delicious fruitcake-like snack that is great with afternoon coffee. I use baking apples that have a good balance of sweet and tart flavors. Look for those with flesh that is dense, so they won’t give off too much water as they cook.
- Category: Dessert
- 3/4 cup butter - room temperature, cut into small pieces
- 3/4 cup light brown sugar
- 3 eggs
- 2 cups whole wheat flour
- 1 cup white flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 1/2 cups baking apples, peeled, cored and diced
- 1 cup cranberries soaked in hot water for 1/2 hour and drained
- 5 tablespoons milk
- 2 tablespoons sugar
- 2 tablespoons chopped walnuts
- Preheat oven to 325 degrees F. Lightly grease and flour a deep 8-inch round cake pan.
- In a medium mixing bowl, cream together the butter, brown sugar, eggs. Avoid over beating. In another medium bowl, shift together all the dry ingredients: whole wheat and white flour, baking powder, and pumpkin pie spice. Mix thoroughly and then add to the creamed mixture.
- Fold in the apples, soaked and drained cranberries, and enough milk to soften the mixture. Spoon the mixture into the round cake pan and level the surface. Sprinkle the top with chopped walnuts and sugar. Bake for 1 hour and thirty minutes until golden brown and firm to the touch. Cool in the pan for 15 minutes or so, then turn out on a wire rack to cool completely. Cut into wedge shaped slices.