This recipe is one that I actually made back in December, but I am finally getting around to posting it. Trust me though, the time it took me to post it has NOTHING to do with the quality of the recipe.
Ina Garten's Easy Cranberry & Apple Cake is actually probably one of my favorite things I made in all of 2010! That's high praise, coming from me!
I found the recipe while browsing through a cookbook that my mom received as a gift for Christmas. I wasn't super impressed with the majority of the cookbook but this particular recipe definitely caught my eye. I'm so glad I made it, because it's amazing and SO easy! Essentially it's just pouring a batter on top of some lightly sweetened fruit....Ina is right: "How easy is that?!" :)
It's actually more like a cross between a cobbler and a pie than it is a cake, but regardless it's awesome. You can't go wrong with the delicious combo of tart cranberries, apple and sweet "cake".
I served the cake to a whole bunch of my family over the holidays and therefore didn't remember to get a photo of a slice, so this photo from the cookbook will have to do...
easy cranberry & apple cake
Source: How Easy is That by Ina Garten
Serves 6 to 8
12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
½ cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
¼ cup freshly squeezed orange juice
1 & 1⁄8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
¼ pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
¼ cup sour cream
1 cup all-purpose flour
¼ teaspoon kosher salt
Preheat the oven to 325 degrees.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon 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 granulated 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-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1⁄8 teaspoon 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.