Cranapple Ring Cake
Avg. rating 5 from 2 votes.Recipe Information
Recipe Created By: Kathy Przywara
Ingredients
2 cups unbleached flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup raw sugar
1 large tart baking apple
1/3 cup fresh or frozen whole cranberries
4 Tbsp oil
2/3 cup apple juice or cider
Directions
Preheat oven to 350. Lightly grease a Bundt pan or ring mold with oil.
Peel, core and dice apple. Stir together dry ingredients including raw sugar. Toss together apples and cranberries. Stir into dry ingredients. Add oil and apple juice. Mix together well.
Spoon mixture into prepared pan and bake for 35-40 minutes or until cake feels firm to touch. Cool briefly and turn out onto wire to cool completely.
To serve drizzle with icing glaze.
Notes
Copyright © 2003 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Substitutions
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Read it online:
https://kidswithfoodallergies.org/recipes/cranapple-ring-cake/