Apple-Cranberry Cake With Cider Sauce

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.

• Ready In: 1 hr 20 mins
• Serves: 12-16

Ingredients

• CAKE

• 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

• TOPPING

• 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

• CIDER SAUCE

• 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

Directions

1. 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.
2. 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).
3. 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.
4. 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.
5. Cider Sauce: (Optional).
6. 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.
7. 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.