from Peg Cochran's Cranberry Cove Series
We are finishing up cranberry season at Sassamanash Farm in Cranberry Cove. Jeff and his crew spent days out on the bogs, flooding them with water, using the beaters to remove the berries from the vines—they float up on the water and are then corralled with a “boom” and sucked into a truck to be taken to be packed.
You’ll be seeing cranberries in your grocery store soon—just in time for the Thanksgiving holidays. Apples are also in season—Greg and I went apple picking and came back with a bushel of delicious sweet/tart honey crisps.
It’s the perfect time to make a cake with these two seasonal crops. This is an easy (and delicious) recipe for cranberry apple cake.
Sassamanash Farm Cranberry Apple Cake
½ cup butter
1 cup sugar
1 cup applesauce (sweetened)
1 ½ cups sifted flour
¾ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon nutmeg
1 cup oatmeal (quick cooking)
¾ cup whole berry cranberry sauce
Preheat oven to 350 degrees.
Cream butter and sugar until light and fluffy.
Add eggs and continue to beat until well combined. Add applesauce and mix well.
Sift together flour, baking soda, salt, cinnamon, cloves and nutmeg. Add to sugar, butter, egg mixture and blend well.
Stir in oatmeal and cranberry sauce.
Pour into 9” square prepared pan and bake for 45 minutes.