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Easy Cranberry & Apple Cake

Source: Barefoot Contessa: How Easy Is That? by Ina Garten
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Rating: 4   Reviews: 14 See Reviews
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  6 to 8 servings
This recipe is inspired by a cranberry pie from Sarah Chase’s book Cold Weather Cooking. My friend Barbara Liberman calls it "easy cake" -- I call it delicious. It’s even better served warm with vanilla ice cream.
RECIPE 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
11/8 teaspoons 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
Easy Cranberry & Apple Cake Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of Random House. All rights reserved.
Date Added: 09/07/2010
Part of These Recipe Collections Find Similar Recipes »
 Cranberry Cakes & Breads
Spotlight Recipe Review See all 14 reviews »

Rating: 5
by: Laurel Reviewed: 10/25/2010
Easy and Delicious
Very easy prep and everyone wanted the recipe. I used defrosted frozen cranberries with no problems.
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