Apple Cranberry Cake

• 2 cups Unbleached Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Freshly Grated Nutmeg
• 1 teaspoon Cinnamon
• 1/4 teaspoons Salt
• 1/2 cups Brown Sugar
• 1/2 cups Sugar
• 1/2 cups Safflower Oil
• 1 teaspoon Vanilla
• 1 cup Amond Milk (unsweetened, At Room Temp)
• 1 cup Peeled And Sliced Apples
• 1 cup Cranberries, Fresh Or Frozen, Chopped In Food Processor

1. Preheat oven to 350u0b0F.
2. Prepare a 9-inch round cake pan. I use a thin smear of coconut oil and light dusting of flour on the cake pan to prepare.
3. Whisk flour, baking powder, nutmeg, cinnamon, and salt together and set aside.
4. In another bowl whisk brown sugar, sugar, and safflower oil. Add vanilla and whisk.
5. Add dry ingredients to sugars, oil and vanilla mixture. Fold together dry and wet ingredients until about halfway combined. Add half the almond milk and partially fold. Add the remaining almond milk and fold ingredients until just combined (do not overmix).
6. Add apples and chopped cranberries, folding in until just combined. For a tender cake, do not overmix.
7. Use spatula to pour batter into a 9" prepared pan. Bake at 350u0b0F for 50 minutes, turning cake in the oven halfway through if need be.
8. Allow cake to completely cool before removing from pan and placing on a cooling rack.

flour, baking powder, freshly grated nutmeg, cinnamon, ubc, brown sugar, sugar, safflower oil, vanilla, milk, apples, cranberries

Taken from tastykitchen.com/recipes/desserts/apple-cranberry-cake/ (may not work)