Prep 20 mins
Cook 1 hr
This is a wonderfully moist cake that is perfect for fall! I frequently omit the sauce and just make the cake. I love to bake it in 2 loaf pans and give it as gifts. It is wonderful served with coffee or tea.
- 2 1⁄4 cups flour
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup butter or 3⁄4 cup margarine
- 3⁄4 cup sugar
- 1⁄3 cup packed brown sugar
- 2 eggs
- 1 cup buttermilk
- 2 granny smith apples, peeled cored and diced in 1/2-inch pieces
- 1⁄2 cup dried cranberries, coarsely chopped
- 1⁄4 cup granulated sugar
- 3 tablespoons flour
- 2 tablespoons stick butter or 2 tablespoons margarine, cut up
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄4 cup pecans, chopped
- 2 cups apple cider
- 1⁄3 cup light corn syrup
- 2 tablespoons fresh lemon juice
- 2 tablespoons stick butter or 2 tablespoons margarine, softened
- 1 teaspoon cornstarch
- 1⁄8 teaspoon ground cinnamon
- Heat oven to 350°F Grease and flour a 9 or 10 inch springform pan; Or 2 loaf pans; Or 1 Bundt pan. In a medium bowl, stir flour, cinnamon, baking powder, baking soda and salt until blended.
- Beat butter in a large bowl with mixer on medium speed until creamy. Gradually add sugars; beat 2 minutes or until fluffy. Beat in eggs 1 at a time until well blended. On low speed alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. Reserve ½ Celsius diced apples and 2 T. cranberries. Stir remaining apples and cranberries into batter and spread evenly in prepared pan(s).
- Topping: Put sugar, flour, butter, cinnamon and ginger in a medium bowl. Mix with fingers until crumbly. Stir in pecans and reserved apple and cranberries; sprinkle on batter.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until a wooded toothpick inserted in the center comes out clean. Let cool in pan on a wire rack before removing pan sides. Serve with cider sauce.
- Cider Sauce: (Optional).
- Stir cider, syrup, sugar and lemon juice in a medium saucepan until blended. Bring to a boil, reduce heat slightly, and boil gently 15 minutes or until reduced to 1 1/3 cup.
- Meanwhile, stir butter, cornstarch and cinnamon in a cup until smooth. Reduce heat to low; whisk into cider mixture. Simmer 1 minute or until slightly thickened. Serve warm or room temperature.