Spiced Pecan, Apple and Cranberry Cake

Autumn = Apples!  The only thing better than eating a nice crisp apple is eating a nice warm slice of apple cake ... or pie ... or crumble ... or danish ... you get the idea!

Spiced Pecan, Apple and Cranberry Cake
175g unsalted butter, softened, plus extra to grease
150g caster sugar
3 medium eggs
1 tsp vanilla extract
150g plain flour
1 tsp baking powder
2 tbsp milk
1/2 tsp ground cinnamon
3 eating apples, peeled, cored and cut into 1cm cubes
50g fresh or frozen cranberries, defrosted if frozen (I've learnt that dried cranberries are not a reasonable substitute for fresh or frozen in this recipe!)
75g pecans, roughly chopped
2-3 tbsp apricot jam

Preheat oven to 180C/fan 160C.  Grease and line a 20.5cm springform cake tin with baking parchment.

Using a a free standing mixer or electric hand whisk, beat 150g of the butter with the sugar, eggs, vanilla, flour, baking powder and milk until pale and fluffy - about 5 mins.  Spoon into prepared tin and level the surface.  Bake for 10 mins.

Meanwhile, heat the remaining butter in a large frying pan until foaming.  Stir in the cinnamon and apples and cook for 3 mins until almost tender.  Take off the heat and stir int he cranberries and pecans.

Carefully take the part baked cake out of the oven and sprinkle over the apple mixture.  Return to the oven and bake for a further 40-50 mins or until a skewer inserted into the centre of the cake comes out clean.

Leave the cake to cool in the tin for 5 mins, then remove from tin and peel off paper.  Transfer to a serving plate.  Gently warm the jam in a small pan to loosen, then brush over the top of the cake.  Serve cake warm or at room temp.

Cuts into 8 slices
I tore this recipe out of a magazine and I can't rightly remember which one it was now!

* This cake can be stored in an airtight container for up to 2 days.

I found this really nice warm from the oven (despite the dried cranberry mishap!) or just as nice served cold with a cuppa on the side!