Apple-Cranberry Cobblecake

Title:
Apple-Cranberry Cobblecake

Yield:
1 Servings

Categories:
Desserts,
Holiday




Ingredients:




-------------------------------FRUIT
FILLING-------------------------------


     7    Granny (3 lbs) Smith or


          -Golden Delicious apples


     1 c  Cranberries


     1 c  Granulated sugar


   3/4 c  Orange juice


   1/4 ts Ground cinnamon





--------------------------------CAKE
TOPPING--------------------------------


 1 1/4 c  All-purpose flour


     1 ts Baking powder


   1/4 ts Salt


   1/2 c  Butter or margarine;


          -softened


   1/3 c  Granulated sugar


     1    Egg


     1 ts Vanilla extract


   1/4 c  Milk


          Confectioner's sugar





 1. Preheat oven to 375 degrees. Peel and slice apples, set aside.


 


 2. In large pot or Dutch oven over medium-high heat, combine remaining


 fruit-filling ingredients. Bring to a boil; reduce heat and simmer for 3


 minutes, or until cranberries pop. Stir in apples. Return to a boil,


 stirring occasionally; cook for 1 minute. Pour into shallow 2 1/2-quart


 baking dish.


 


 3. For cake topping: In small bowl, mix flour, baking powder and salt until


 combined; set aside. In large bowl with electric mixer on medium speed,


 cream butter and granulated sugar. Beat in egg and vanilla until combined.


 On low speed, beat flour mixture into butter mixture in thirds, alternating


 with milk and beginning and ending with flour mixture. Drop batter by 10


 heaping tablespoons around edge of dish, leaving fruit filling in center


 exposed.


 


 4. Bake for 40 minutes, or until fruit is tender and cake is browned and


 toothpick inserted comes out clean. Dust top lightly with confectioner's


 sugar.


 


 Serve with ice cream, if desired.


 


 NOTES : Cobblecake can be made 1 day ahead.  Cool completely, then cover


 and store at room temperature.  Reheat, uncovered, in 325F degree oven for


 about 20 minutes.


 Posted to EAT-L Digest  by LDGOSS 
on Nov 20, 1997