Cranberry Apple Cake

The warm baked scent of this fruit-studded cake is the stuff memories are made of.

3/4 cup sugar
3 egg yolks, beaten
3 tablespoons lemon juice (juice of 1 lemon)
1 cup flour
2 teaspoons baking powder
3 ounces milk
3 large Granny Smith apples, peeled, cored, and sliced
1/2 cup cranberries, fresh or frozen
1-1/2 teaspoons cinnamon
1-1/2 teaspoons sugar
Powdered sugar (optional)
Vanilla ice cream (optional)

Whip sugar and egg yolks until creamy; add lemon juice and mix well. Fold in flour and baking powder; add milk and mix to make a smooth batter. Grease an 8 x 8 x 1-3/4-inch heavy-duty aluminium pan (or fireproof casserole, or 9-inch springform pan).

Place apples and cranberries in a medium bowl. Sprinkle with cinnamon and sugar; toss to coat.

In baking pan, layer half of the batter, half of the fruit mixture, remaining half of batter, then the remaining fruit mixture.

Place an empty baking pan upside down in the centre of the cooking grate. Place cake on inverted baking pan. Grill for 35 to 40 minutes or until a knife tip inserted in the centre comes out clean. Remove from grill and let rest for about 5 minutes. Dust with powdered sugar and serve with vanilla ice cream, if desired.

Makes 6 servings.

Note: Cake can be made with pears, peaches, or plums instead of apples, and blackberries in place of cranberries.