Easy Cranberry & Apple Cake

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.

Recipe courtesy of "Barefoot Contessa How Easy Is That?" by Ina Garten/Crown Publishing Group, 2010.

Ina Garten

Review now

Dessert

Ingredients

12 ounces fresh cranberries, rinsed and picked over for stems		1 cup plus 1 tablespoon granulated sugar
1 Granny Smith apple, peeled, cored, and diced		1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1/2 cup light brown sugar, lightly packed		1 teaspoon pure vanilla extract
1 tablespoon grated orange zest (2 oranges)		1/4 cup sour cream
1/4 cup freshly squeezed orange juice		1 cup all-purpose flour
1 1/8 teaspoons ground cinnamon, divided		1/4 teaspoon kosher salt
2 extra-large eggs, at room temperature

directions

Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
Preheat the oven to 325 degrees Fahrenheit.
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.

Chime In

iVillage

Easy Cranberry & Apple Cake

Ingredients

directions