Slow Cooker Apple Cranberry Cake
I had the pleasure this week of working with Sally Vaughan Johnston while she was in Winnipeg promoting the Best of Bridge Slowcooker Cookbook. As a food stylist I prepared the recipe in advance and then assembled the ingredients to take to CITY TV and CTV to be included in Sally’s on camera appearances. The recipe itself is a breeze and comes out beautifully.
The batter is spread into the bottom of the slow cooker, then the fruit goes on top with melted butter pored over all. The lid goes on and you just forget about it. While baking, the aromas of apples, cranberry, brown sugar and cinammon are as pleasurable as a tri-wicked ented candle from Bed and Bath.
- 1¼ c flour
- ¾ c sugar
- 1 t cinammon
- ½ t salt
- 1 egg, at room temperture
- ½ c 2% or whole milk
- 1 t vanilla extract
- grated zest of one orange
- 2 apples, peeled and chopped
- 1 c cranberries. thawed if frozen
- ¼ c orange marmalade
- ¼ melted butter
- Grease the insert of a 3½ - 4 qt. slow cooker.
- In a large bowl, whisk together flour, sugar, baking powder, cinammon and salt.
- In another bowl, whisk together egg, milk, vanilla and pour over flour mixture and stir until evenly combined.
- Spread batter in prepared slow cooker.
- In a bowl, combine apples, canberries and marmalade.
- Arrange on top of batter.
- Pour butter over top.
- Cover and cook on hight for 2 to 2½ hours, until apples are tender and a tester inserted in the centre of the cake comes out clean.
- Turn off slow cooker, remove lid and let stand for 15 minutes before removing cake.
The tartness of the cranberries and orange peel in the marmalade beautifully offset the slight sweetness of the hearty cake.
Kath’s tip: I let the cake cool completely in the crock and then pulled the cake away from the crock with a spatula. When the time came to plate it, I used a large serving spoon that I had purchased at an Asian food store for serving rice. Sally indicated that it had come out more neatly than she had seen it previously.
Kath’s quote: Cranberries-“The Indians and English use them much, boyling them with Sugar for Sauce to eat with their Meat, and it is a delicious sauce.” –John Josselyn, 1663
Love-that is all.
