Cranberry Apple Cake

(recipe slightly adapted from Barefoot Contessa How Easy is That? [1] Cookbook)

  • 12 ounces fresh cranberries
  • 1 Granny Smith apple, peeled, cored, and medium-diced
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon grated orange zest
  • 1/4 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
  • 1 stick salted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • Preheat the oven to 325 degrees. Spray your pan with cooking spray, set aside.

    Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

    In another medium bowl, beat eggs with a whisk until light & frothy, about 1 minute. Add 1 cup granulated sugar, melted butter, vanilla, and sour cream and stir thoroughly until combined. Slowly add the flour and salt. Batter is done.

    Line the bottom of your prepared pan with the fruit mixture. Pour the batter over the fruit and spread until completely covered.

    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 tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature. It’s best with a scoop of vanilla ice cream or gelato!