Recipe
November 8, 2010
Easy Cranberry & Apple Cake Recipe
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).
Directions
Yield:
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).
Quentin Bacon