Easy Cranberry and Apple Cake

Recently I posted what I refer to as my “indulge me” questions on my facebook page.  The question was, “If you could have only one dessert the rest of your life what would it be?”  Me?  I am going down with a fruit crumble of sorts and this cake is close enough to my heaven.  A friend responded warm arroz con leche (rice with milk a/k/a rice pudding).  I thought, “Wow, I am not the only one that goes nuts over a good rice pudding.”  That would be my second choice.  I know you are thinking she is going down for “what?”  “Fruit crumble and rice pudding?”  Sure am.

This cake served up warm with vanilla ice cream is melt in your mouth delicious.

You can tell that we did not cut the cake into dainty slices but tore into it like people who wanted to eat cake.
Easy Cranberry and Apple Cake
Serves 6-8
Recipe from Ina Garten

Ingredients:
12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored and diced
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
1/4 cup fresh squeezed orange juice
1-1/18 teaspoons ground cinnamon, divided
2 extra large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 lb (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt
Directions:
Preheat 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 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 minutes 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.

33 thoughts on “Easy Cranberry and Apple Cake

  1. Ah, yes – tearing into it \”like people who want to eat cake\” 🙂 If I could have only one dessert the rest of my life, it might have to be chocolate. Funny thing is, for a long time I was only so-so about chocolate – but I've come to really love it since I've discovered the pleasures of really good chocolate in recent years. And if it weren't for chocolate, I might have to choose fresh fruit tarts. I had one made with pears recently that made me swoon. In any case, I am glad I do not have to make this choice :)Hope you had a fabulous holiday with loved ones, Velva!

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  2. This is my kind of dessert and even more of my husband's kind!! He LOVES fruit desserts and cranberry is his favorite. Thank you for one to add to our list. blessings ~ tanna

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  3. Interesting question. For me, it would have have to be chocolate with a lemon dessert being the runner-up but I'm glad I don't have to choose and love keeping the variety coming. This looks delicious and perfect for scooping out by the spoons full!

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  4. If I could only have one dessert for the rest of my life it would definitely be ice cream – any flavour, summer or winter, love the stuff. That said, I certainly wouldn't turn my nose up at this cake – it looks wonderful, and I'm guessing it would be great with a scoop of ice cream too :-)Thanks for stopping by my blog today – it's nice to meet you, and I hope you join in with Cookbook Sundays some time.Sue 🙂

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  5. Gorgeous cranberry-apple cake, Velva. So moist and delicious.P.S. For the cooking club you told me about, I suggest a tagine. Any kind. It'll be delightful during cold weather. If you wish, you can share your upcoming Moroccan recipes on my blog's community page. I would love to feature them.

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