A holiday dessert from the Barefoot Contessa — cookbook author, chef, and award-winning Food Network host.
12 oz. 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 tbsp grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 tsp plus 1/8 tsp ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tbsp granulated sugar, divided
1/4 lb. (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
Step 1: Preheat the oven to 325°F.
Step 2: Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
Step 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.
Step 4: Pour the fruit mixture evenly into a 10" glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tbsp of granulated sugar and 1/8 tsp of cinnamon and sprinkle it over the batter. Bake for 55-60 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.
Reprinted with permission from Ina Garten's Barefoot Contessa How Easy Is That? (2010 Clarkson Potter).