Clipped from a magazine many years ago, this recipe had the name Theresa Francoeur of Wareham on it, writes Adele Kress of Lexington. “I make it at least once each fall when the fresh cranberries come in. I cut it in squares and serve it as a cake.” (It’s actually more cake than bar.)
|Butter (for the pan)|
|Flour (for the pan)|
|1||teaspoon baking powder|
|¼||teaspoon ground cinnamon|
|¼||cup (½ stick) butter,
|½||cup packed light brown sugar|
|½||cup granulated sugar|
|1||teaspoon vanilla extract|
|¼||cup sour cream|
|½||cup fresh cranberries, coarsely chopped|
|½||apple, pared, cored, and chopped|
|½||cup walnuts, coarsely chopped|
|Cinnamon-sugar made with 1 tablespoon granulated sugar and ½ teaspoon ground cinnamon|
1. Set the oven at 350 degrees. Butter an 8-inch square baking pan. Dust the pan with flour, tapping out the excess.
2. In a bowl, whisk the flour, salt, baking powder, and cinnamon to blend them.
3. In an electric mixer, beat the butter, brown and granulated sugar, egg, vanilla, and sour cream until smooth. Stir in the flour mixture.
4. Add the cranberries, apple, and walnuts; stir well. Transfer the mixture to the pan and smooth the top. Sprinkle with the cinnamon-sugar.
5. Bake for 30 minutes or until a skewer inserted into the middle of the cake comes out clean. Transfer to a rack to cool. Cut the cake in half, then cut each half into 4 pieces to make 8 rectangles.
Adele Kress. Adapted from Theresa Francoeur