Ingredients
- 12 oz. fresh cranberries, rinsed and picked over
- 1 Granny Smith apple, peeled, cored and diced
- 1/2 cup brown sugar, lightly packed
- 1 Tbsp. grated orange zest
- 1/4 cup freshly squeezed orange juice
- 1 1/8 tea. ground cinnamon, divided
- 2 eggs, at room temperature
- 1 cup plus 1 Tbsp. sugar
- 1 stick butter, melted and slightly cooled
- 1 tea. vanilla
- 1/4 cup sour cream
- 1 cup flour
- 1/4 tea. salt
Preparation
Step 1
Preheat oven to 325 degrees
Combine cranberries, apple, brown sugar, orange zest, orange juice and 1 tea. 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 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" glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 Tbsp. sugar and 1/8 tea. 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.