Easy Cranberry & Apple Cake
A delightful seasonal dessert combining fresh cranberries and Granny Smith apple, enhanced with orange zest and warm cinnamon. This moist cake features a fruit base topped with a buttery vanilla batter and a cinnamon-sugar sprinkle.
Ingredients
- •12 ounces fresh cranberries, rinsed and picked over for stems
- •1 whole Granny Smith apple, peeled, cored, and medium-diced
- •½ cup light brown sugar, packed
- •1 tablespoon grated orange zest
- •¼ cup freshly squeezed orange juice
- •1⅛ teaspoons ground cinnamon
- •2 whole extra-large eggs
- •1.0625 cup granulated sugar
- •¼ pound unsalted butter
- •1 teaspoon pure vanilla extract
- •¼ cup sour cream
- •1 cup all-purpose flour
- •¼ teaspoon kosher salt
Cooking Instructions
- 1.
Preheat the oven to 325 degrees.
5 min
- 2.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
10 min
- 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.
10 min
- 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 tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
60 min
