Cranberry & Apple Cake

By á-47

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.