Sunday, December 26, 2010

Easy Cranberry and Apple Cake

This cake lives up to its name. It is easy to make, smells heavenly as it bakes in the oven, and has all the wonderful flavors of the holiday season. It's great served warm with a scoop of vanilla ice cream or a dollop of whipped cream. We really enjoyed this Barefoot Bloggers recipe selection.

Source: Easy Cranberry and Apple Cake, Barefoot Contessa How Easy Is That?


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

1 ⅛ 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 F.

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 ⅛ 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.

1 comment:

  1. Greetings! I am excited to find out one thing, of course if I'm not asking too much could you please tell us your place of birth?