EASY CRANBERRY & APPLE CAKE

EASY CRANBERRY & APPLE CAKE image

Yield 6-8 servings

Number Of Ingredients 13

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

Steps:

Preheat the oven to 325. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 tsp of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mizer 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 just 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 Tbl of granulated sugar and 1/8 tsp of cinnamon and sprinkle it over the batter. Bake for 55-60 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.