Easy Cranberry & Apple Cake
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 to 8
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1/4 cup freshly squeezed orange juice
- 1 cup plus 1 tablespoon granulated sugar
- Carbohydrate 62 g(21%)
- Cholesterol 86 mg(29%)
- Fat 15 g(22%)
- Fiber 3 g(13%)
- Protein 4 g(8%)
- Saturated Fat 9 g(43%)
- Sodium 89 mg(4%)
- Calories 386
Preparation 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 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. Reprinted with permission from Barefoot Contessa How Easy Is That? Fabulous Recipes and Easy Tips by Ina Garten, © 2010 Clarkson Potter, a division of Random House, Inc.
Preparation 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 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. Reprinted with permission from Barefoot Contessa How Easy Is That? Fabulous Recipes and Easy Tips by Ina Garten, © 2010 Clarkson Potter, a division of Random House, Inc.
