My grandmother Mildred could peel an apple like nobody’s business! I bet your grandmother could too. I would watch intently, across the formica topped table from “Millie”. I studied how she held the knife and twirled the apple along the blade. The red, green or yellow ribbons of apple peel would hover… dangle… and all at once topple onto a pile of ribbon peels. She would complete the entire peck of apples like that – never picking up the knife except to choose another apple. As a young observer, I wondered – how does she do that? I don’t remember asking her how, but kept studying by watching.

What were you “wide-eyed” and eager to learn in the kitchen from your grandmother?

This Vegan Apple Cranberry Cake is based on a recipe that was popular at my bakery, Dana’s Bread back in the old days. Could the apple peels be left on? Of course they can, but I prefer the memory of Mildred peeling, and I want to make her proud. 

Happy baking, Dana

Apple Cranberry Cake
Cook time: 
Total time: 
Serves: 8
Vegan Apple Cranberry Cake
  • 2 cups unbleached flour
  • 2 teaspoons baking powder
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup brown sugar
  • ½ organic sugar
  • 1 teaspoon vanilla
  • 1 cup almond milk room temperature
  • ½ cup safflower oil
  • 1 cup peeled and sliced apples
  • 1 cup cranberries, fresh or frozen, chopped in food processor
  1. Preheat oven to 350 degrees.
  2. Prepare a 9 inch round cake pan. I use a thin smear of coconut oil and light dusting of flour on the cake pan to prepare.
  3. Whisk flour, baking powder, nutmeg, cinnamon, and salt together and set aside.
  4. In another bowl whisk brown sugar, sugar, and safflower oil.
  5. Add vanilla to sugar and oil mixture and whisk.
  6. Add dry ingredients to sugars, oil and vanilla mixture.
  7. Fold together dry and wet ingredients until about half way combined.
  8. Add half the almond milk and partially fold.
  9. Add the remaining almond milk and fold ingredients until just combined (do not over mix).
  10. Add apples and chopped cranberries, folding in until just combined.
  11. For a tender cake do not over mix.
  12. Use spatula to pour batter into a 9" prepared pan.
  13. Bake at 350 degrees 50 minutes turning cake in the oven if need be half way through.
  14. Allow cake to completely cool before removing from pan and placing on a cooling rack.
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