The perfect fall dessert. You can nap while it cooks. Serve with vanilla ice cream or whipped cream
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Ingredients
- 11⁄4 cups all-purpose flour 300 mL
- 3⁄4 cup granulated sugar 175 mL
- 2 tsp baking powder 10 mL
- 1 tsp ground cinnamon 5 mL
- 1⁄2 tsp salt 2 mL
- 1 egg, at room temperature 1
- 1⁄2 cup 2% or whole milk 125 mL
- 1 tsp vanilla extract 5 mL
- Grated zest of 1 orange
- 2 apples, peeled and chopped 2
- 1 cup cranberries (thawed if frozen) 250 mL
- 1⁄4 cup orange marmalade 60 mL
- 1⁄4 cup melted butter 60 mL
Instructions
- Grease the insert of a 31⁄2- to 4-quart slow cooker. In a large bowl, whisk together flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together egg, milk, vanilla and orange zest. Pour over flour mixture and stir just until evenly combined. Spread batter in prepared slow cooker. In a bowl, combine apples, cranberries and marmalade. Arrange on top of batter. Pour butter over top. Cover and cook on High for 2 to 21⁄2 hours, until apples are tender and a tester inserted in the center of the cake comes out clean. Turn off slow cooker, remove lid and let stand for 15 minutes before removing cake.
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