Ingredients:
1 cup (250 mL) packed light brown sugar
1/3 cup (75 mL) butter, melted
8 cups (2 L) peeled, cored and sliced apples, (about 6)
1 cup (250 mL) fresh cranberries or frozen cranberries
1/3 cup (75 mL) butter, melted
8 cups (2 L) peeled, cored and sliced apples, (about 6)
1 cup (250 mL) fresh cranberries or frozen cranberries
Cake:
1 cup (250 mL) butter, softened
1 cup (250 mL) granulated sugar
4 eggs
1 tbsp (15 mL) vanilla
2 tsp (10 mL) grated orange rind
2-1/2 cups (625 mL) all-purpose flour
1/2 cup (125 mL) ground almonds
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
1-1/4 cups (300 mL) milk
1/2 cup (125 mL) sliced almonds, toasted
1 tbsp (15 mL) icing sugar
Directions:
In bowl, whisk brown sugar with butter until blended. Scrape into
12-cup (3 L) oval glass baking dish, spreading evenly.
Layer apples
and cranberries over top.
Cake: In large bowl, beat butter with granulated sugar until
fluffy.
Beat in eggs, 1 at a time, beating well after each addition.
Beat in vanilla and orange rind. In separate bowl, whisk flour,
ground almonds, baking powder, cinnamon and salt.
Add to butter
mixture alternately with milk, making 3 additions of dry ingredients
and 2 of milk.
Spoon over fruit, smoothing top. Sprinkle with sliced
almonds.
Bake in centre of 350 degrees F (180 degrees C) oven until golden
and cake tester inserted in centre of cake comes out clean, about 55
minutes.
Dust with icing sugar. Serve warm or at room temperature.
(Make-ahead: Set aside for up to 4 hours.)
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