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Yes, another apple cake. It feels like a dress rehearsal for Thanksgiving, but I made it for a friend who needed cheering up. This cake is jam packed with apples and a sprinkling of cranberries. A dusting of confectioner’s sugar should make it just about perfect, but if you happen to have some vanilla ice cream in the freezer – everything’s<\/em> better with ice cream!<\/p>\n 1. Preheat oven to 350\u00ba, place\u00a0rack is in the center of the oven. Grease a 9″ springform pan and put\u00a0it on a baking sheet.<\/p>\n 2. In a small bowl, mix the flour, baking powder, and salt together. In another small bowl, melt the butter and set aside to cool.<\/p>\n 3. Peel and core the apples, cut into 1 inch chunks. Measure 1 cup of cranberries, rinse in cold water, and set aside.<\/p>\n 4. In a large bowl, beat the eggs, add the sugar and vanilla. Whisk in half of the flour mixture, then half of the melted butter. Repeat with the remaining flour and butter.<\/p>\n 5. Stir in the apples and cranberries, and pour into the springform pan, smoothing the top with a spatula.<\/p>\n 6. Bake for 50 minutes to an hour, testing with a toothpick for doneness. Let cool on a wire rack for 10 minutes, and run a knife around the perimeter of the pan to make sure the cake didn’t stick to the pan, then unhinge the sides.<\/span><\/p>\n (Adapted from David Lebowitz’s French Apple Cake.)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Yes, another apple cake. It feels like a dress rehearsal for Thanksgiving, but I made it for a friend who needed cheering up. This cake is jam packed with apples and a sprinkling of cranberries. A dusting of confectioner’s sugar … Continue reading \n