I should have a picture. I know I should. But with all of the general holiday craziness, I forgot. This recipe was inspired and really, only slightly altered from a Dorie Greenspan recipe featured in this David Lebovitz post: http://www.davidlebovitz.com/2010/11/dorie-greenspan-french-apple-cake-recipe/
K and I tested it over the weekend and as it was a hit with both of us, decided that with a modification or two it would be perfect for a holiday table. Our changes are few, but as I am a lazy baker, we skipped a few of the standard steps, choosing to essentially mix everything in one bowl. The main change was the addition of almost 2 cups of bourbon soaked cranberries. These has actually been soaking away for several months infusing bourbon. Rather than tossing them, it seemed a great addition to the cake. It does make it rather boozy so if you are cooking only for kids you may want to omit them. Note that I would soak overnight or really, as long as you'd like.
3/4 cup flour
3/4 teaspoon baking powder
pinch of salt
2 large eggs, at room temperature
3/4 cup sugar
1/2 teaspoon vanilla extract
8 tablespoons (115g) butter, salted or unsalted, melted and cooled to room temperature
2 cups bourboned cranberries
1. Preheat the oven to 350ºF (180ºC) and adjust the oven rack to the center of the oven.
2. Heavily butter a 9-inch springform pan and place it on a baking sheet.
3. In a small bowl, whisk together the flour, baking powder, and salt. Add eggs, sugar, vanilla, and butter.
4. Core the apples, then dice them into 1-inch pieces, and combine with cranberries.
5. Fold the apple cranberry mixture into the batter until they’re well-coated and scrape them into the prepared cake pan and smooth the top a little with a spatula.
8. Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples or cranberries are stuck to it.
At the Thanksgiving table this was served with a simple caramel sauce and salted caramel ice cream with whipped cream on the side , but it is also lovely served plain for breakfast.