Back by popular demand from the original “Moosewood Cookbook,” this recipe now appears, adapted slightly, in “The Heart of the Plate.” You will likely want to serve this a la mode with some excellent vanilla ice cream. If you anticipate this need, be sure to have the ice cream on hand before you begin.
The cake is quite sweet as is. If you are going to serve it with the ice cream, you might want to reduce the sugar a notch or two—maybe to 1½ cups. If you buy extra-fresh whole cranberries in season and freeze some, you can enjoy them year-round. No defrosting necessary. Use nonstick spray. Servings: about 8
1 ¾ cups (packed) light brown sugar
½ cup grapeseed or canola oil
2 large eggs
1 teaspoon vanilla extract
2 cups whole wheat pastry flour (also called “white whole wheat”)
(could also be unbleached all-purpose)
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
2 medium apples (about ½ pound)—peeled and thinly sliced
½ cup chopped walnuts (chopped to the size of peanuts)
½ pound fresh (or frozen) whole cranberries
1) Lightly spray a 9 X 13-inch pan with nonstick spray. Heat the oven to 375°F.
2) In a medium-large bowl, beat together the sugar, oil, and vanilla. Add the eggs, one at a time, beating well after each.
3) In a second bowl, combine the flour with the other dry ingredients until thoroughly blended. Add the dry mixture to the wet, stirring until combined, folding in the fruit and nuts as you go. The batter will be very thick.
4) Patiently spread the batter into the prepared pan (take your time spreading it in place) and bake in the center of the oven for 40-45 minutes, or until the cake pulls away from the sides of the pan, and the top surface is springy to the touch.