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By Anthony Salemme, contributing chef
After going to the farm stand in North Scituate I bought way too many apples. With the recent chill in the air, I was craving this apple cake my Mom used to make.
4 large apples – peeled, cored, and cubed
3 ounces dried cranberries
1 Tablespoon lemon juice
1 teaspoon ground cinnamon
10 ounces butter, at room temperature
1 1/4 cup sugar
3 teaspoons vanilla
2 1/4 cups all-purpose flour
1 cup oatmeal
3 ½ teaspoons baking powder
Preheat the oven to 350 degrees. Grease an 8” spring form pan with butter.
Melt 2 Tablespoons of butter in a saucepan, add sugar and keep stirring until it starts to turn golden, then add the apples and dried cranberries. Cook for 7 minutes; add lemon juice and then remove from heat and let it cool for 15 minutes.
Combine remaining butter, sugar, vanilla, and egg in a large bowl; beat until smooth and creamy. Mix flour and baking powder in a separate bowl. Add 2/3 of flour mixture to butter mixture. Add remaining flour and oatmeal mixture and mix in by hand to make a crumbly dough.
Transfer 1/2 the dough into the prepared spring form pan and press down to create a bottom crust. Add apple chunks, leaving a small space around the edges. Crumble remaining dough evenly on top.
Bake in the preheated oven until streusel and crust are lightly browned, about 50 minutes.
Cool on a wire rack for 5 minutes.
Run a knife around the edges to loosen. Carefully transfer to a serving plate or cooling rack.