This seasonal dessert is perfect for the Fall and Winter, with a festive twist that make a nice end to any holiday meal.
1/3 cup
butter
3/4 cup
sugar
2
eggs
1 1/2 cups
all purpose flour
1 1/2 tsp
baking soda
zest of 1 lemon
2/3 cup
yogurt (plain)
1 cup
cranberries
2
apples (peeled and sliced)
1/2 cup
brown sugar
1 1/2 tsp
cinnamon
- Preheat oven to 350F. Line a 10″ cake pan with parchment.
- Beat butter and sugar together.
- Add eggs one at a time.
- Alternate adding sifted dry ingredients, the zest and yogurt.
- Spread half of batter in cake pan.
- Arrange cranberries on top and sprinkle with brown sugar and cinnamon.
- Spread remaining batter over top.
- Arrange apple slices and sprinkle with brown sugar and cinnamon.
- Bake for 50-60 minutes.
- Calories: 0 KCal
- Protein: 0 g
- Carbohydrates: 0 g
- Fibre: 0 g
- Total Fat: 0 g
- Sodium: 0 mg
- Phosphorus: 0 mg
- Potassium: 0 mg
Extremely high carbs
Hi,
New to this site as my husband has been diagnosed with uric kidney stones. Question about cranberries- can I use whole, frozen or dried?
Thanks,
Joan
Hi Joan,
Thank you for your question. We will ask one of our registered dietitians and get back to you.
Thank you for reaching out to the Kidney Community Kitchen. Nutrition recommendations will vary based on individual blood work and medical history with Kidney Stones/Kidney Disease. I would recommend consulting with a renal dietitian at your kidney clinic team for individualized advice. The following is a general resource on preventing uric acid kidney stones: https://smh.andornot.com/en/viewer?file=%2fmedia%2fdocuments%2fPDFs_Database_Collection%2f72982_PE_Diet_tips_to_prevent_uric_acid_kidney_stones_Feb09_2022_V2.pdf#phrase=false