Prep 30 mins
Cook 35 mins
This is an old recipe, probably at least 50 years. My mother usually made it around Christmas time, because that was when cranberries were available.
- 1 cup sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 2 cups peeled and thinly sliced apples, preferably a firm variety such as granny smith
- 1 1⁄2 cups fresh cranberries
- 1⁄4 cup water
- 2 tablespoons butter or 2 tablespoons margarine
- 1 1⁄2 cups flour
- 1⁄4 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon grated orange rind (optional)
- 1⁄4 cup shortening
- 1 egg
- 1⁄2 cup milk
- Fruit Layer: Mix together the sugar and the two spices.
- Sprinkle half of the mixture over the bottom of an 8-inch square baking pan.
- Arrange the apple slices over the sugar mixture, and then spread the cranberries evenly over the apples.
- Sprinkle the remaining sugar mixture over the fruit.
- Pour the water over the fruit, then dot with the margarine.
- Place the pan in a 400° oven for 10 minutes while mixing the cake batter.
- Cake Batter: Combine dry ingredients in a mixing bowl.
- Add remaining ingredients.
- Mix together with a pastry blender or blending fork, using a cutting-in motion at first to divide shortening into small pieces (about 8 to 10 strokes).
- Then stir in a circular motion with the blender just until flour is moistened and ingredients blended.
- The batter will look lumpy.
- Remove pan from oven and spread cake batter over hot fruit.
- Bake at 400° for about 35 minutes.
- Serve upside down while warm.
- Can be served alone, or with hard sauce, ice cream or whipped cream.