Easy Cranberry Apple Cake Recipe
Serves 8
15 mins prep
60 mins cook
75 mins total
An easy to make and quick to put together Cranberry Apple Cake recipe right out of Barefoot Contessa's cookbook. A recipe that I make every year as soon as the fresh cranberries are available in the market.
0 servings
Preheat the oven to 325 degrees F/163 C. Grease a 10-inch pie plate with butter or cooking spray and set it aside.
In a large bowl, add cranberries, diced apple, ½ cup coconut (or brown) sugar, orange zest, orange juice, and ground cinnamon. Mix to combine. Set aside.
Using a hand mixer, beat the eggs until frothy, approximately 2 minutes.
Add 1 cup of cane (or granulated) sugar, melted and cooled butter, vanilla extract, and sour cream. Beat on low until thoroughly combined.
While the mixer is on low, add flour and salt. Mix just until combined. Do not overmix.
Fold the batter into the fruit mixture, ensuring that the fruit and batter are evenly distributed and mixed.
Pour the mixture into the 10-inch pie place. Sprinkle with the additional tablespoon of cane sugar.
Place in the oven and bake for 60-65 minutes* until lightly brown. To test for doneness, insert the cake with a toothpick or sharp knife. It should come out clean when removed.
Let cool for 15 minutes and serve.
