This recipe is easy to convert to dairy free or gluten free.
Cranberries are a rich source of vitamin C and also have been studied for their antioxidant, anti-inflammatory, and anti-cancer properties. All the phytonutrients in a whole cranberry work together synergistically to provide the best health benefits. Another reason to eat whole food!
Why not use aluminum or cast-iron pans to cook acidic foods? The acid in lemons, tomatoes, and cranberries can react with the pan. So be sure when cooking acidic foods to only use glass, ceramic, or stainless steel.
1/3 cup Maple Syrup
1/4 teaspoon ground cinnamon
1 1/2 cup fresh organic cranberries (chopped)
1 Large tart apple (like Granny Smith) (chopped-- leave the peel on)
1/3 cup water
1/2 juice of 1/2 lemon
1 1/2 cup whole wheat flour or almond flour (if gluten free)
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/3 cup coconut oil (if dairy free) or softened butter
The first thing to do is to finely grate the 1/2 lemon peel for the zest you'll need for the cake. Put this aside for now. Squeeze the lemon juice from 1/2 the lemon (you'll use this in the next step).
Then, in a small (glass, ceramic, or stainless steel) cooking pot mix together the first 6 ingredients (the maple syrup, cinnamon, cranberries, apples, water, and lemon juice). Bring the mixture to a boil over medium-high heat, stirring. Continue to cook, stirring, until the mixture thickens, some of the liquid boils off, and the berries soften (about 2 minutes). Remove from the heat and let cool.
Using an electric mixer, beat oil or butter and lemon zest until mixed well. Gradually add sugar and then egg and beat until the batter is smooth, about 1 minute. With the mixer on low speed, beat in the salt, baking soda, baking powder, and half the flour until just incorporated. Gradually beat in milk and vanilla until just incorporated. Add the remaining flour and beat until a smooth batter forms, about 1 minute, scraping down the sides of the bowl as needed.
Take a spring form cake pan and prepare using coconut oil or butter. Then scrape the batter into the prepared pan, spreading to the edges. Spread the fruit topping in an even layer over the batter; do not stir.
Bake the cake on the middle rack until the top is puffed in places and a toothpick inserted in the center comes out clean (the fruit topping will still be moist), 40 to 50 minutes. Allow to cool and then enjoy!