Apple Cranberry Cake

Apple Cranberry Cake - Best of Bridge Slow Cooker Cookbook

Fall Dessert: Apple Cranberry Cake

The perfect fall dessert. You can nap while it cooks. Serve with vanilla ice cream or whipped cream.


11/4 cups    all-purpose flour    300 mL
3/4 cup    granulated sugar    175 mL
2 tsp    baking powder    10 mL
1 tsp    ground cinnamon    5 mL
1/2 tsp    salt    2 mL
1    egg, at room temperature    1
1/2 cup    2% or whole milk    125 mL
1 tsp    vanilla extract    5 mL
Grated zest of 1 orange
2    apples, peeled and chopped    2
1 cup    cranberries (thawed if frozen)    250 mL
1/4 cup    orange marmalade    60 mL
1/4 cup    melted butter    60 mL


Grease the insert of a 31/2- to 4-quart slow cooker. In a large bowl, whisk together flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together egg, milk, vanilla and orange zest. Pour over flour mixture and stir just until evenly combined. Spread batter in prepared slow cooker. In a bowl, combine apples, cranberries and marmalade. Arrange on top of batter. Pour butter over top. Cover and cook on High for 2 to 21/2 hours, until apples are tender and a tester inserted in the center of the cake comes out clean. Turn off slow cooker, remove lid and let stand for 15 minutes before removing cake.  Serves 4 to 6.

Excerpted from page 30 of Best of Bridge Slow Cooker Cookbook by Sally Vaughan-Johnston & The Best of Bridge Publishing Ltd. © 2012 Robert Rose Inc. All rights reserved: May not be reprinted without publisher permission.


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