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1
Heat oven to 350F Grease and flour a 9 or 10 inch springform pan; Or 2 loaf pans; Or 1 Bundt pan.
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2
In a medium bowl, stir flour, cinnamon, baking powder, baking soda and salt until blended.
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3
Beat butter in a large bowl with mixer on medium speed until creamy.
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4
Gradually add sugars; beat 2 minutes or until fluffy.
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5
Beat in eggs 1 at a time until well blended.
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6
On low speed alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture.
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7
Reserve 1/2 Celsius diced apples and 2 T. cranberries.
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8
Stir remaining apples and cranberries into batter and spread evenly in prepared pan(s).
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9
Topping: Put sugar, flour, butter, cinnamon and ginger in a medium bowl.
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10
Mix with fingers until crumbly.
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11
Stir in pecans and reserved apple and cranberries; sprinkle on batter.
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12
Bake 1 hour 15 minutes to 1 hour 25 minutes or until a wooded toothpick inserted in the center comes out clean.
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13
Let cool in pan on a wire rack before removing pan sides.
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14
Serve with cider sauce.
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15
Cider Sauce: (Optional).
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16
Stir cider, syrup, sugar and lemon juice in a medium saucepan until blended.
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17
Bring to a boil, reduce heat slightly, and boil gently 15 minutes or until reduced to 1 1/3 cup.
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18
Meanwhile, stir butter, cornstarch and cinnamon in a cup until smooth.
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19
Reduce heat to low; whisk into cider mixture.
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20
Simmer 1 minute or until slightly thickened.
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21
Serve warm or room temperature.
