Sunday, December 14, 2008

Apple Cranberry Cake

I've made this a couple of times now, and it is a very hearty, satisfying cake with a sweet tartness that smacks of fall. It's another one of Karina's recipes (one of my favorite gluten-free bloggers). I've tried it once with the egg replacer and once with 2 eggs, and both times have been successful, and everyone has been a fan of the taste. It tends to puff up quite a bit while baking, almost overflowing out of the pan, but it just ends up as a nice, high cake. I would put a sheet of foil underneath the pan as it's baking to catch any apple or cranberry juice that drips out of the pan, though. You can find the recipe from Karina here. Enjoy!

6 comments:

Lisa said...

That looks amazing. I'm jealous of anyone who got to put that in their mouth! :)

Claire Berman said...

I promise I will make one for your next time we are in the same place. How's that? :)

allison said...

Looks great...anyone know if dried cranberries would work?

Claire Berman said...

Allison - thanks for your comment! The regular cranberries balance the apples with their tartness, but I think that dried cranberries would work, too. That would make the cake a little sweeter overall, probably, but still delicious :)

Tony Lama Mens Boots said...

So pretty and making me hungry! I'm saving this to make this holiday! Thanks for sharing!

Claire Berman said...

Hi Tony, I'm sorry to make you so hungry! :) Especially for something you won't make for a while. But it's totally worth it - this cake is pretty delicious - I hope you enjoy when you do try it!