Apple-cranberry cobblecake
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Apple-cranberry cobblecake
Last updated 6/12/2012 1:04:38 AM. Recipe ID 29212. Report a problem with this recipe.
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      Title: Apple-cranberry cobblecake
 Categories: Desserts, Holiday
      Yield: 1 Servings
MMMMM-----------------------FRUIT FILLING----------------------------
      7    Granny (3 lbs) Smith or
           -Golden Delicious apples
      1 c  Cranberries
      1 c  Granulated sugar
    3/4 c  Orange juice
    1/4 ts Ground cinnamon

MMMMM------------------------CAKE TOPPING-----------------------------
  1 1/4 c  All-purpose flour
      1 ts Baking powder
    1/4 ts Salt
    1/2 c  Butter or margarine;
    1/3 c  Granulated sugar
      1    Egg
      1 ts Vanilla extract
    1/4 c  Milk
           Confectioner's sugar
  1. Preheat oven to 375 degrees. Peel and slice apples, set aside.
  2. In large pot or Dutch oven over medium-high heat, combine remaining
  fruit-filling ingredients. Bring to a boil; reduce heat and simmer
  for 3 minutes, or until cranberries pop. Stir in apples. Return to a
  boil, stirring occasionally; cook for 1 minute. Pour into shallow 2
  1/2-quart baking dish.
  3. For cake topping: In small bowl, mix flour, baking powder and salt
  until combined; set aside. In large bowl with electric mixer on
  medium speed, cream butter and granulated sugar. Beat in egg and
  vanilla until combined. On low speed, beat flour mixture into butter
  mixture in thirds, alternating with milk and beginning and ending
  with flour mixture. Drop batter by 10 heaping tablespoons around edge
  of dish, leaving fruit filling in center exposed.
  4. Bake for 40 minutes, or until fruit is tender and cake is browned
  and toothpick inserted comes out clean. Dust top lightly with
  confectioner's sugar.
  Serve with ice cream, if desired.
  NOTES : Cobblecake can be made 1 day ahead.  Cool completely, then
  cover and store at room temperature.  Reheat, uncovered, in 325F
  degree oven for about 20 minutes. 

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Recipe ID 29212 (Apr 03, 2005)

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