Of all the desserts, anything cake-y or bread-y usually get my attention first, while my hubby prefers fruity desserts, like pies or crisps. This cake is the best of both worlds—fluffy yellow cake + apple crisp…the perfect marriage!
I like to toss a handful of cranberries into my apple desserts because it adds just a bit of tart to contrast the sweet. The batter is a moist yellow (gf) cake naturally sweetened with honey & maple syrup, which is then topped with thinly sliced apples and a cinnamon-coconut sugar & pecan crumble—yep, it tastes as good as it sounds!
This cake would be perfect with your morning coffee, as an afternoon treat, or an evening dessert. Its rustic beauty is sure to impress your family and friends too! Enjoy!
- 2 cups all-purpose flour (or for gf: 1½ cup for cup gluten-free all-purpose baking flour blend + ½ cup almond flour)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup melted butter or coconut oil
- ⅔ cup maple syrup
or honey
(I used a combo of both)
- ¾ cup almond milk or other milk of choice
- 1 teaspoon vanilla extract
- 2 large apples, cored, halved, and sliced thin (can peel first for less chewy texture)
- ½ cup cranberries
- crumble topping, recipe below
- light sprinkle of powdered sugar
, optional
or 
(I used a combo of both)
, optional- ¼ cup all-purpose flour or gluten-free cup for cup blend
- ¼ cup coconut sugar
- ½ teaspoon cinnamon
- 2 tablespoon cold butter or coconut oil
- ¼ cup pecans
- Preheat oven to 350F and lightly grease a 9-inch springform pan
. Set aside.
- Make crumble topping by mixing together flour, sugar, and cinnamon. Cut in butter or coconut oil until mixture is crumbly. Stir in pecans and set crumble topping aside.
- Mix together flour, baking powder, and salt in a large mixing bowl. Add melted butter, sweetener, milk, and vanilla. Beat 2-3 minutes or until smooth, scraping down the sides as needed.
- Scoop batter into the springform pan and smooth evenly throughout the pan.
- Core apples and cut in half. Slice each half thinly and arrange slices onto the batter in the pan. Top with cranberries and crumble topping.
- Place springform pan onto a baking sheet and place on the middle rack in the preheated oven.
- Bake for 60-70 minutes or until cake is lightly brown and a toothpick inserted near the center comes out with a few moist crumbs.
- Let cool slightly and run a knife around the edges to loosen the cake from the sides of the pan. Remove the outside of the springform pan and carefully separate the bottom of the cake from the metal bottom with an offset spatula
. Carefully transfer to the serving plate. Yields 8-10 servings.
. Set aside.
. Carefully transfer to the serving plate. Yields 8-10 servings.You may also enjoy these similar recipes:
Braided Apple Walnut Bread
Apple-Cranberry Galette
Healthy Cranberry-Apple Compote
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Jacklynn says
November 15, 2016 at 7:17 pmNow that’s suebtl! Great to hear from you.
Jess @hellotofit says
November 8, 2016 at 6:53 amOoooooo a close-up of that cake shows just how decadent it is!! Love how crumb cakes look on top – so beautiful 🙂
Stacey says
November 7, 2016 at 2:12 pmThis cake looks beautiful and I bet it tastes even better than it looks! I love your artful design of the apple slices on top too. I know my whole family would love this dessert!
Harriet Emily says
November 7, 2016 at 4:49 amThis cake is absolutely stunning Joscelyn! You make the most beautiful recipes! I love the apple and cranberry combo in this cake, they’re two of my favourite ingredients and they have the best flavours! I can’t wait to try this! Pinned <3
Asha Shivakumar says
November 6, 2016 at 3:37 pmSuch a beautiful cake and love how rustic and easy it is to whip up. n Stunning mood in the photography my dear.
xo
Fatimah says
November 4, 2016 at 3:11 pmSo delicious! I can’t wait to pick up some cranberries from the market so I can try this
Joscelyn | Wifemamafoodie says
November 4, 2016 at 3:23 pmHi Fatimah, thanks for your comment! Please let me know how you like it once you try it.
puja says
November 4, 2016 at 11:50 amWhat a lovely cake Joscelyn. This looks incredible. 🙂
Joscelyn | Wifemamafoodie says
November 4, 2016 at 1:55 pmThank you, Puja. It was fun to make. I hope you’re having a great day