Easy Cranberry and Apple Cake
This recipe is an excellent way to use up leftover cranberries, which get paired with with apples and orange zest. Also, it helps that this cake is a breeze to make.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
| 1 tablespoon | grated orange zest (2 oranges) |
| 1/4 cup | freshly squeezed orange juice |
| 1 1/8 teaspoon | ground cinnamon, divided |
| 2 | extra-large eggs, at room temperature |
| 1 cup | plus 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 |
Directions:
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 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.
Source: foodnetwork.com
