Apple Cranberry Cake

It's no secret that my favorite thing about fall is the variety of apples that are available. Anything I can make with apples is a winner to me, so recently when I needed to make a dessert to take to a friend's house I knew apples had to be involved. This bundt cake is everything you want in a great fall recipe. The apples make the cake extremely moist, & the cranberries offer that perfect tart bite. The original recipe didn't specify the types of apples, but Honeycrisp are my favorite so that's what I used. I also made the addition of cinnamon because everything's better with a little cinnamon. I highly recommend that you try this very soon; I've made it twice & have gotten rave reviews both times.

Apple Cranberry Cake
3 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 eggs, beaten
2 cups apples, peeled and diced
1 cup canola oil
1 cup fresh cranberries, chopped
1 cup pecans, chopped
2 cups granulated sugar
1 tsp vanilla

Topping
1/2 cup butter, melted
1/4 cup granulated sugar
1 Tbsp corn syrup
1 tsp vanilla

Preheat oven to 350F. Grease and flour a bundt pan. Mix together flour, baking powder, salt and cinnamon. Add in the rest of the ingredients and stir until blended; batter will be stiff. Spread into the prepared pan and bake for 1 hour 25 minutes. Mix all topping ingredients together until well blended. Pour over and down sides of hot cake while it's still in the pan. Let cool for 30 minutes before removing from pan.