Apple Cranberry Cake with Toffee Drizzle

• temps total: 3 hours 4 minutes

Ingrédients

For the Cake:

1 ½ cups (190 g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ cup (115 g) unsalted butter, softened

¾ cup (150 g) brown sugar

2 large eggs

1 tsp vanilla extract

½ cup (120 ml) buttermilk

1 ½ cups (180 g) peeled, chopped apples

1 cup (100 g) fresh or frozen cranberries

For the Toffee Drizzle:

½ cup (100 g) brown sugar

3 tbsp unsalted butter

¼ cup (60 ml) heavy cream

Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.

Alternately fold in the dry ingredients and buttermilk until just combined. Gently fold in chopped apples and cranberries.

Pour batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

For the toffee drizzle, melt brown sugar and butter in a saucepan over medium heat. Stir in heavy cream and salt. Cook 1–2 minutes until smooth, then drizzle over the cooled cake.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes

Kcal: 310 kcal | Servings: 10 slices