Apple cranberry cake

I've been wanting to make Smitten Kitchen's mom's apple cake since I saw it, and finally got around to it last night. Here's most of what goes into it:
You'll need two mixing bowls, liquid and dry measuring cups, measuring spoons and ideally a tube pan. From the comments, it's noted that a bundt pan or large baking dish will also work, or two loaf pans. With the bundt pan you'll want to put the apples on the bottom since you invert the cake then. Two loaf pans are necessary since the cake rises significantly.

Happily, I had a tube pan. The recipe calls for six Macintosh apples. I used six Braeburns, and added about a cup of cranberries, too. In hindsight, I might've added a couple more apples.

The batter is alarmingly dry until you mix the four eggs in, and even then it's not very pourable. I was worried my pan was too large, as the batter and apples made very thin layers in the bottom, but it does rise. Here's the before and after:
Now, some commenters said their cake was done in less than the hour and a half specified, while mine took nearly two! (I'll have to get an oven thermometer to make sure it's accurate.) The cake is super dense, almost like pound cake. But it came out of the pan cleanly. (Do not forget to butter or Pam the pan first!)
Of course the fruity bits are my favorite, but the cake overall is a winner.
Thanks, Smitten Kitchen! My cow-orkers will be happy to polish the rest of it off tomorrow.