My friend Melinda knows my love of all things cranberry, so when she saw this recipe in Ina Garten’s How Easy is That? cookbook, she called my attention to it immediately. I was smitten and couldn’t wait to make it. Since my mother & sister were coming over to bake cuccidati on Sunday, I decided to bake it for them. Both live an hour away, so they rarely get to sample all of the goodies I bake.
Easy Cranberry & Apple Cake
1 12-oz bag cranberries, picked over and rinsed
1 Granny Smith apple, peeled & diced
1/2 cup brown sugar
1 tablespoon orange zest
1/4 cup orange juice
1 1/8 teaspoon cinnamon, divided
3 large eggs (The recipe called for 2 extra-large, but I only had large, so I used 3)
1 cup +1 tablespoon sugar
1 stick unsalted butter, melted & cooled
1 teaspoon vanilla
1/4 cup sour cream (I used Greek yogurt)
1 cup flour
1/4 teaspoon kosher salt
Preheat the oven to 325 degrees.
Place cranberries, apple, brown sugar, orange zest, orange juice, and cinnamon in a 13×9 casserole dish or a 10″ pie plate. Mix together and set aside.
Using a mixer, beat eggs for 2 minutes.
Add 1 cup sugar, mleted butter, vanilla, and sour cream. Beat until combined
Add flour and salt.
Pour batter over fruit, covering fruit entirely.
Mix the remaining 1 tablespoon sugar and 1/8 teaspoon cinnamon together; sprinkle cinnamon sugar over batter.
Bake at 325 degrees for 50 minutes or until a toothpick inserted comes out clean.
Serve warm or at room temp.
Recipe adapated from Barefoot Contessa How Easy is That? by Ina Garten