Preheat oven to 350°
Line an 8" square pan with parchment paper and grease the paper. Or alternatively, use an 8" round pan
Peel, core and slice the apples thinly. Set aside
Whisk the flour, baking powder, salt, cinnamon, nutmeg and cardamon in a large bowl and set aside.
Add the milk to the eggs and beat lightly
Cut the butter into small pieces and add to the flour. Using your hands press the butter into the flour until it resembles coarse breadcrumbs.
Add the sugar
Add the apples, dried cranberries and the milk/egg mixture to the flour and butter and gently mix until combined.
Spoon the batter into the prepared pan and spread evenly. Smooth the top then sprinkle the sugar in the raw (turbinado sugar) across the top.
Bake in the preheated oven for 55 - 60 minutes until a tester comes out clean.
Cool in the pan on a wire rack for 15 minutes then remove on the pan to cool completely.
While the cake is cooling make the Vanilla Whipped Cream
Add the heavy cream, vanilla and salt to a bowl. You can either hand whisk or use a handheld mixer to beat the cream to soft peaks.
Chill in the refrigerator until ready to serve.
Cut the cooled cake into 9 pieces.
Serve the cake with a dollop of vanilla cream on top