Apple and Cranberry Cake Topped with Hazelnuts and Pecans
This moist apple cake is ideal for brunch or as a snack. Granny Smith apples are a perfect choice for this recipe because they resist well to baking and are succulent with cranberries. Golden apples are also a good substitute.
| Servings | Prep Time | Cook Time |
| 10servings | 45minutes | 45minutes |
| Servings | Prep Time |
| 10servings | 45minutes |
| Cook Time |
| 45minutes |
Ingredients
- 1/3 cup dry cranberries
- 1/3 cup cider
- 1 cup wheat flour
- 1 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 cup butter (1 stick), at room temperature
- 1 1/4 cup golden yellow sugar
- 1 large egg
- 1 tbsp fresh ginger grated
- 1 cup plain yogurt
- 3 average size Granny smith apple peeled and diced
- 1/2 cup golden yellow sugar
- 1 tbsp fresh ginger grated
- 1/3 hazelnuts crushed, (filberts)
- 1/3 cup pecans crushed
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Ingredients
Servings: servings
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Instructions
- Preheat the oven to 180C (350F), and butter a rectangular Pyrex baking dish.
- In a bowl, let the cranberries soak in the cider for 30 minutes and set aside.
- Mix all the dry ingredients (wheat flour, all purpose flour, baking powder, baking soda, salt and cinnamon) in a bowl and set aside.
- In a large bowl, use a mixer to whip the butter and the golden yellow sugar until smooth. Add the egg and the ginger. Progressively add the dry ingredients and the yogourt with a wooden spoon until you get a homogenous batter. Add the cranberries, their soaking liquid (cider) and the diced apples. Pour this preparation into a buttered baking dish.
- Combine all the garnish ingredients (golden yellow sugar, grated fresh ginger, crushed hazelnuts and pecans) in a bowl. Spread the garnish on the batter and bake for 45 to 50 minutes.
- Remove from the oven and let cool before serving.
Recipe Notes
Per 174 g serving: 460 calories, 14 g total fat, 76 g carbohydrate, 7 g protein, 162 mg calcium
