Apple Cake with Cranberries

The fragrant apples with their many varieties, and the dried cranberries, married once again here and gave us a fluffy, delicious cake that is eaten pleasantly. Enjoy a dessert made with ease and relatively quickly!
Most cranberries grown in North America and Canada are processed in products such as juice, sauce and sweetened dried cranberries, and only the remaining are sold fresh to consumers. Cranberry sauce is an integral part of the menu of traditional American and Canadian Thanksgiving Feast.
work: 0:30'time:1h:00'easy:2÷10

Ingredients (6 servings)

  • 3 medium apples or 4 small
  • 100 gr/ 3.5 oz dried cranberries
  • 60 gr/ 2 oz sugar
  • 3 eggs
  • 100 gr/ 3.5 oz butter, melted
  • 80 gr/ 3 oz self-raising flour
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
In a bowl with warm water, soak the dried cranberries for 20'.
Meanwhile peel the apples.
Cut a wax paper as the basis of the baking pan (diameter 20 cm/ 8 inches).
Grease the base and sides of the pan.
In another, larger bowl beat the eggs well with the sugar.
Add the butter melted but not hot.
Mix the flour with the baking soda, cinnamon, and salt. Inside the beaten egg mixture, sift the flour mix, stirring gently with a spoon.
Cut the apples into thin slices and add them to the mixture stirring gently.
Finally, spread the drained cranberries over the mix.
Put the mold in a preheated oven at 180°C/ 350°F/ Gas 4 for 30'-35'. We can test by inserting a knife blade. It should come out clean.
Remove the pan from the oven, leave it for a few minutes and remove the cake from the pan.
Half cup fresh cranberries give us 25 calories and 10% of the RDA of vitamin C, and an abundance of natural antioxidants, no cholesterol, no fat and very little sodium.