Easy Cranberry & Apple Cake
Recipe by Ina Garten, from Barefoot Contessa How Easy Is That? Fabulous Recipes & Easy Tips
This recipe is inspired by a cranberry pie from Sarah Chase’s book Cold Weather Cooking. My friend Barbara Liberman calls it “easy cake”—I call it delicious. It’s even better served warm with vanilla ice cream.
Serves 6 to 8
- 12 ounces 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 (2 oranges)
- ¼ cup freshly squeezed orange juice
- 11⁄8 teaspoons ground cinnamon, divided
- 2 extra-large eggs, at room temperature
- 1 cup plus 1 tablespoon granulated sugar
- ¼ pound (1 stick) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- ¼ cup sour cream
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- 1. Preheat the oven to 325°.
- 2. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
- 3. 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.
- 4. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1⁄8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.