Cranberry and Apple Cake

By mdg_

Ingredients

• 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 TBS grated orange zest (2 oranges)
• 1/4 cup freshly squeezed orange juice
• 1 1/8 tsp cinnamon, divided
• 2 extra large eggs, at room temperature
• 1 cup plus 1 TBS sugar
• 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1/4 cup sour cream
• 1 cup flour
• 1/4 tsp kosher salt

Details

Servings 8
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

Preheat oven to 325 degrees.
Combine the cranberries, apple, brown sugar, orange zest, orange juice and 1 tsp of the cinnamon in a medium bowl and 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 granulated sugar, the butter, vanilla and sour cream and beat until just 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 TBS of sugar and 1/8 tsp cinnamon and sprinkle it over the batter.
Bake for 55-60 minutes, until a toothpick inserted comes out clean and the fruit is bubbling around the edges.
Serve warm or at room temperature.