Easy Cranberry & Apple Cake
Barefoot Contessa: How Easy Is That?
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
- Preheat the oven to 325 degrees.
- Combine the cranberries, apple, brown sugar, orange zest, orange
juice, and 1 teaspoon of the 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-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.