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Cranberry: Cranberry Apple Cake




Source of Recipe


Michelle, MI


List of Ingredients




1 16oz. can whole-berry cranberry sauce (Ocean Spray)
3 sm. Granny Smith apples, peeled, cored & minced
2 tbls. flour
3/4 cup Cream of Wheat
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/8 cup sugar
1/3 cup (about 5 tbls.) butter, melted
1 egg
1/2 tsp. cinnamon
2 tbls. brown sugar
1 tbl. butter, melted

Recipe



Mix cranberry sauce and apples in a small saucepan and cook on medium-low til apples are somewhat tender.
Keep warm on a low burner til ready to use and then stir in 2 tablespoons flour.

Combine Cream of Wheat, flour, baking powder and sugar in a large bowl. Mix well.

Stir in the butter and mix evenly til the mixture is crumbly. Scoop 3/4 cup of the mixture out and set aside.
To the flour mixture still in the original bowl, mix in 1 egg.

Press this onto the bottom and sides of a greased standard round cake pan, pressing all the way up the sides to the top. (It will resemble a pie crust.)

Now is the time to stir in the 2 tablespoons of flour to the cranberry-apple mixture.

Spoon the cranberry-apple mixture into the crust.
To the 3/4 cup flour mixture that you set aside earlier, stir in the cinnamon and brown sugar.

Stir in the tablespoon butter.
When well-blended, sprinkle over the top of the cranberries.

Bake at 375 for about 15-20 minutes.

Let cool and then refrigerate overnight before serving.

NOTE: If you're making this for a gathering, you may want to choose an attractive cake pan, as it will be very difficult to remove this cake from the pan in one piece.