This is a good, simple dessert that's comparatively inexpensive and that you can make in minutes. The pie cake is a great option for using up those extra cranberries you bought for Thanksgiving and had left over. I call the dessert a pie cake because it's something in between. It's nicely moist thanks to a little applesauce and only moderately sweet because of the tartness of the cranberries. A small amount of cinnamon in the batter provides a nice kick of spice without being overwhelming. I like to scatter walnut pieces on top of the batter before baking, and the walnuts toast in the oven to provide crunch as well as additional flavor. The pie cake is great served plain, dusted with a little confectioner's sugar. Or try it topped with a fluff of whipped cream or warm from the oven with a scoop of vanilla ice cream. Enjoy!
Cranberry-Applesauce Pie Cake -- Makes a 9-inch Cake
1 1/2 cups of fresh, washed cranberries
2/3 cup of applesauce
1/3 cup of canola oil
1 large egg
1/3 cup of sugar
1 teaspoon of vanilla
3/4 cup of all-purpose flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
3/4 cup of broken/chopped walnuts, optional
Cinnamon sugar (2-3 teaspoons or so), optional
Confectioner's sugar
Preheat the oven to 375 degrees and spritz a 9-inch pie pan with non-stick cooking spray. Pour the cranberries into the bottom of the pan. In a medium bowl whisk together well the applesauce, oil, egg, sugar, and vanilla. Stir in the flour, baking powder, salt, and cinnamon until just combined. Spread the batter over the cranberries (it won't cover them completely). Sprinkle on the walnuts, if you're using them. Sprinkle on a little cinnamon sugar, if you'd like. Bake the pie-cake for 20-25 minutes until golden brown. Let the pie cake cool and sprinkle it with confectioner's sugar, or serve it warm with ice cream.
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