CRANBERRY-APPLE CAKE

This fresh apple and cranberry cake recipe is delicious with a caramel sauce, a cream cheese frosting, or simply dust it with powdered sugar. It's a moist and delicious cake, perfect for a snack or for any occasion.

•  4 large apples, peeled, cored, finely chopped (about 4 to 4 1/2 cups chopped apples)
•  1 1/2 cups coarsely chopped cranberries
•  1 tablespoon lemon juice
•  2 cups all-purpose flour
•  2 teaspoons baking soda
•  1/2 teaspoon salt
•  2 teaspoons ground cinnamon
•  2 large eggs
•  1/2 cup vegetable oil
•  2 cups granulated sugar
•  1 1/2 teaspoons vanilla
•  1 cup chopped pecans or walnuts

Heat oven to 350°. Grease and flour a 9x13-inch baking pan or spray with baking spray with flour.
Combine chopped apples and cranberries in a bowl; toss with the lemon juice and set aside.
In another bowl combine the flour, baking soda, salt, and cinnamon; set aside.
In a mixing bowl with electric mixer, beat the eggs with oil, sugar, and vanilla until smooth and well blended.
Slowly beat in the dry ingredients until moistened. Stir in apple-cranberry mixture and the chopped nuts. Spread batter in prepared pan.
Bake for 45 to 55 minutes, or until the cake springs back when lightly touched with a finger.
Cut into squares to serve, topped with powdered sugar or caramel sauce, or frost the cooled cake with cream cheese frosting.