Cranberry Sauce:

12 oz. fresh/frozen whole cranberries
1 c. granulated sugar
1 c. water
4 apples, peeled, cored and thinly sliced

Cake:

1/2 tsp. vanilla
1 1/3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
2/3 c. milk

Crumb Topping:

1/4 c. butter
1/4 c. brown sugar
3 tbsp. flour

Combine the cranberries, sugar and water in a small saucepan. Bring to the boil and cook at a rolling boil until cranberries begin to pop, about 5 minutes. Set aside to cool. To the cooled cranberry sauce add the apples.

Cream butter and sugar until fluffy. Add egg and vanilla and mix well. Combine flour, baking powder and soda. Add half the flour to the egg mixture, blending well. Then add the milk. Blend well. Add the rest of the flour and mix until well combined. Spread half of the fruit mixture in the bottom of a 9 x 12-inch pan. Carefully pour half of the cake batter over the fruit mixture ensuring all the fruit is covered. Spread the remaining fruit over the batter then pour the remaining cake batter over it. For crumb topping, rub butter and flour together until mixture resembles coarse crumbs. Mix in the brown sugar. Sprinkle top of cake with crumb topping.

Bake at 350°F for 45 minutes or until cake tests done. Serve warm with vanilla ice cream or whipped cream.