Easy Cranberry & Apple Cake
Ina Garten
 
Serves 6-8
 
Ingredients
 
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.
 
 
 
 

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