|Cranberry Apple Cake|
|Cranberry Apple Cake ready to go in the oven|
12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
2 oranges, 1 tablespoon grated orange zest
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon, divided
2 x-large eggs, at room temperature
1 cup + 1 tablespoon granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all purpose flour
1/4 teaspoon kosher salt
|Cranberry Apple Cake fresh out the oven|
Heat the oven to 325 degrees.
Take a paper towel and dry rinsed cranberries until dry.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
|My slice of Cranberry Apple Cake|
With the mixer on medium, add 1 cup of the granulated sugar, butter, vanilla, and sour cream and beat just until combined.
On low speed, slowly add the flour and salt.
|First slice cut, Cranberry Apple Cake|
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. My cake baked in 55 minutes.
Serve warm or at room temperature.
|Cranberry and Apple Cake, Ina Garten, How Easy Is That? cookbook|
For the Cranberry Apple Cake recipe, please visit:
Cranberry Apple Cake, Copyright 2010, Barefoot Contessa, How Easy Is That?, All Rights Reserved.