Cranberry Apple Cake

Do you love the flavor combo of sweet and tart? That explosion on your taste buds that shouts delicious? This easy to prepare Cranberry Apple Cake perfectly blends the best fruits of autumn with brown sugar, cinnamon and a hint of orange. The finished dessert is a little like cake and a little like pie.  It is a perfect dessert.

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Beneath the cinnamon topped cake layer is a layer of tender apples and juicy cranberries. It doesn’t slice into a perfect wedge shape as a pie so it can be spooned onto a plate as you would a crisp or crumble.

Beautiful cranberries

Look at these beauties! This is the time of year for cranberries. Pick up some extra packages and store in freezer to enjoy throughout the year. Cranberry Apple Cake can be made with fresh or frozen and thawed berries. Give them a quick rinse and pick through for stems or unripe berries.

Zest and juice the orange. I use a microplane and a citrus reamer. It is easier if you zest first and then roll the orange on the counter with the palm of your hand before slicing and juicing. This way, you will get the most juice from the orange.

Peel, core and chop the apples.

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

Toss until evenly combined. Set aside.

Preparing the batter

With a mixer, 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 evenly over the batter.

Place on a pie drip catcher, if desired, and 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. A scoop of ice cream is a yummy addition 😉

Cranberry Apple Cake

recipe source

INGREDIENTS:

• 12 oz fresh cranberries, rinsed and picked over for stems
• 1 Granny Smith apple, peeled, cored and diced
• ½ cup light brown sugar, lightly packed
• 1 Tbsp grated orange zest (2 oranges)
• ¼ cup freshly squeezed orange juice
• 1 ⅛ tsp ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• 1 cup + 1 Tbsp granulated sugar
• ¼ lb(s) (1 stick) unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• ¼ cup sour cream
• 1 cup all-purpose flour
• ¼ tsp kosher salt

DIRECTIONS:

Preheat the oven to 325ºF.

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, 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.

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