For the cake:
3 tbsp dried cranberries
3 tbsp brandy or water
2 medium size golden delicious apples, peeled, cored and diced (2 C. chopped)
2 cups flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp roasted Saigon cinnamon
1/2 tsp ground allspice
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
2/3 cup sugar
8 tbsp butter (100g)
1 tsp vanilla extract
½ cup yoghurt
Soak dried cranberries in brandy or water in a small bowl for about an hour, or until they get plump and soak in most of the liquid. Set aside.
Making the crumb topping:
Mix together all the ingredients except the walnuts. You could do this either manually (using a fork or a pastry blender) or pulse it in a food processor. Next, stir in the nuts. Refigerate until needed.
Making the cake:
Preheat the oven to 350°F/175°C. Butter an 9 inch pan with removable sides, or a 9×13 inch oblong pan.
Sift together the dry ingredients – flour through cloves.
In the bowl of a KitchenAid mixer, beat butter until pale and fluffy, about 2 minutes. Add the sugar and mix on high speed until light and airy, about 3 minutes. Add the vanilla.
Add the eggs one at a time, beating for a minute after each addition.
Reduce the speed now and add the flour in 3 parts and yoghurt in 2 parts alternately; starting and ending with flour.
You will have a very thick batter. Stir in the chopped apples and soaked cranberries with the brandy.
Transfer the batter in the buttered pan and even out the top with a spatula.
Get the crumb topping out of the fridge and break it apart using a fork. Then sprinkle it over the batter.
Bake for about 1 hour or until the crumbs are golden and a skewer comes out clean. Let cool on wire rack for 10 minutes, then remove the side of the pan and cool completely.
Adapted from purplefoodie.com