0 Picture
Ingredients
- 12 ozs fresh cranberries (frozen work well also)
- 1 tart apple, peeled, cored and diced
- 1/2 cup brown sugar, lightly packed
- 1 Tbsp grated orange rind (2 oranges)
- 1/4 fresh squeezed orange juice
- 1 1/8 tsp ground cinnamon, divided
- 2 eggs, at room temp
- 1 cup plus 1 Tbsp white sugar
- 1/4 lb (1 stick) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup all-purpose flour
- 1/4 tsp kosher salt
Details
Servings 6
Preparation time 20mins
Cooking time 80mins
Adapted from cooking.com
Preparation
Step 1
Preheat the oven to 325
Combine the cranberries, apple, brown sugar, orange zest, orange juice and 1 tsp 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 white sugar, the butter, vanilla and sour cram and beat just until 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 Tbsp of white sugar and 1/8 tsp of cinnamon and sprinkle it over the batter. Bake for 55 to 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.
Review this recipe