Easy Cranberry and Apple Cake
This is the perfect dessert during the holidays. As the name indicates, it is super easy to put together.Plan Ahead Note: the eggs need to be brought to room temperature.
Ingredients
- 12 oz. fresh cranberries rinsed and picked over for stems
- 1 Granny Smith apple peeled, cored, and diced
- ½ cup light brown sugar lightly packed
- 1 Tablespoon grated orange zest
- ¼ cup freshly squeezed orange juice
- 1 ⅛ teaspoons ground cinnamon divided
- 2 large eggs at room temperature
- 1 cup+1Tablespoon granulated sugar
- ½ cup unsalted butter melted and slightly cooled
- 1 teaspoon pure vanilla extract
- ¼ cup sour cream
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 325°.
- Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon cinnamon in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes.
- With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined.
- On low speed, slowly add the flour and salt.
- Pour the fruit mixture evenly into a 10" pie plate.
- Pour the batter over the fruit, covering it completely.
- Combine the remaining 1 Tablespoon of granulated sugar and ⅛ teaspoon cinnamon and sprinkle it over the batter.
- Bake for 55-60 minutes, until a toothpick inserted into the center of the cake comes out clean and fruit is bubbling around the edges. Serve warm or at room temperature.
Notes
Recipe from the Barefoot Contessa.