Recipe is courtesy of Ina Garten, the Barefoot Contessa. It’s very moist and I find it to be more like a bread pudding than a cake. It’s an easy recipe and perfect for the fall holidays.
12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored and diced
½ cup brown sugar, lightly packed
1 tbsp grated orange zest
¼ cup fresh squeezed orange juice
1 ⅛ tsp ground cinnamon, divided
2 large eggs, at room temperature
1 cup plus 1 tbsp granulated sugar
¼ lb (1 stick) unsalted butter, melted and cooled slightly
1 tsp vanilla
¼ cup sour cream
1 cup all-purpose flour
¼ tsp salt
Preheat the oven to 325 degrees.
Combine the cranberries, apple, brown sugar, orange zest, orange juice and 1 tsp of the cinnamon in a medium bowl. Set aside.
in a bowl, beat the eggs on medium-high speed for 2 minutes. Add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat on medium speed just until combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10-inch pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tbsp of granulated sugar and ⅛ tsp 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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