Apple and Cranberry Slice (Whole-wheat)

Do you have any leftover wilting apples in your kitchen?? Want to try out something interesting?? Then, this recipe is perfect for you. I wanted to do something different with my leftover apples, so I tried this slice with dry cranberry and it was very tasty. It was great with my evening tea and I actually packed a few for my husband today 🙂 Try it out when you have time, you will surely love it !!

For apple-cranberry filling

Apples – 3 (peeled, deseeded and cut into small pieces)

Dried cranberry – 10

Sugar – ¼ cup

Lemon juice – 1 tsp

Cinnamon sugar – ¼ tsp, optional

Corn flour/corn starch – 1 tbsp

Soy granules – ¼ cup, optional

For cake

Whole wheat/multigrain flour – 1 cup (May use 50:50 whole wheat and all-purpose flour instead)

Egg – 1

Powdered sugar – 1/3 cup

Butter/oil – 1 tbsp

Curd/buttermilk – ½ cup

Vanilla extract – ½ tsp

Baking powder – 1 tsp

Procedure:

1. Mix the apples, lemon juice, sugar, cinnamon sugar and corn flour. Give a good stir. Keep aside.
2. For the cake, whisk together the egg, vanilla extract, sugar, butter and curd till they are well incorporated.
3. Sieve the flour and baking powder into this mixture and give a gentle mix. You should get a creamy cake batter. If too dry, add more curd.
4. Grease a cake tin and dust it with flour. Pour half the cake batter in it and then spread the prepared apple mixture on it. Using a spatula, gently spread the apple mixture evenly over the batter.
5. Pour the remaining batter over the apples and place the cranberries over it. Press the cranberries slightly so that they stay inside the batter.
6. Spread the soy granules all over the batter. This will give a light crunch and will resemble a crumble topping.
7. Bake it in a pre-heated oven at 180°C for 35-40 minutes or until the crust turns light golden brown.
8. Remove onto wire rack and let cool completely. Slice it into squares and enjoy it with a hot cup of coffee!!

Note:

1. Serve it by dusting it with powdered sugar.
2. If you want to avoid egg, use an additional 1/4 cup of curd.
3. The crumble topping actually needs more flour and butter, to avoid that I used soy.
4. You can use any berries of your choice instead of cranberry.

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