Cranberry Apple Torte

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INGREDIENTS

    • 1/3 cup sugar
    • 1/3 cup honey
    • 3/4 stick unsalted butter, softened
    • 1 egg
    • 1 cup all-purpose flour
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 2 large or 3 small tart apples (about 3/4 lb.)
    • 3/4 cup plus 1/3 cup fresh or frozen cranberries
    • 1 Tablespoon sugar mixed with 1/2 teaspoon ground cinnamon for the top
    • This recipe can be made using all all-purpose flour as well.

INSTRUCTIONS

    1. Preheat the oven to 350 degrees. Generously butter a 9-inch springform or cake pan and set aside.
    2. Beat the sugar, honey and butter until they are well blended and fluffy. Beat in the egg.
    3. Stir together the flours, cinnamon, baking powder, baking soda and salt. Add to the creamed butter mixture and beat in just until blended.
    4. Peel and core the apples. Chop enough apple to yield ½ cup and slice the remainder. Add the chopped apple and ¾ cup cranberries to the batter. Beat to break down the apples and cranberries slightly, about 1 ½ minutes.
    5. Spread the butter in the prepared pan. Arrange the sliced apples in a ring about 1 inch from the sides of the pan. Scatter the remaining 1/3 cup cranberries over the top, then sprinkle with the sugar and cinnamon mixture.
    6. Bake until the cake shrinks from the sides of the pan, and its top is deep golden and very spring when lightly pressed with a fingertip, about 1 hour.
    7. Cool in the pan on a wire rack for 15 minutes. Run a small sharp knife around the edges of the cake, gently remove from the pan, then transfer the cake onto the rack to cool completely.

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