Easy Cranberry and Apple Cake Recipe

• Difficulty: Easy
• Makes: 6 servings
• Nutritional Info Per Serving: Calories 509, Total Fat 19g, Saturated Fat 13g, Cholesterol 126mg, Sodium 94mg, Carbohydrates 81g, Dietary Fiber 4g, Sugar 60g, Protein 5g
• Total Time: 1 hour 12 minutes
• Hands-On Time: 15 minutes
• Baking Time: 57 minutes

Ingredients

• 12 ounces fresh cranberries, rinsed and stems removed
• 1 Granny Smith apple, peeled, cored, and chopped
• 1/2 cup light brown sugar, loosely packed
• 1 tablespoon orange zest (from two oranges)
• 1/4 cup fresh orange juice
• 1 1/8 teaspoons ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• 1 cup plus 1 tablespoon granulated sugar
• 1/4 pound (1 stick) unsalted butter, melted and cooled slightly
• 1 teaspoon pure vanilla extract
• 1/4 cup sour cream
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt

Instructions

1. Preheat the oven to 325F (163C).
2. In a medium bowl, combine the cranberries, chopped apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon; set aside to macerate while you make the batter.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs on medium-high for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the melted butter, vanilla, and sour cream and beat until just combined. Reduce speed to low and gradually add the flour and salt, mixing until just incorporated.
4. Spread the cranberryapple mixture evenly in a 10-inch glass pie dish.
5. Carefully pour the batter over the fruit, covering it as evenly as possible.
6. Mix the remaining 1 tablespoon granulated sugar with the remaining 1/8 teaspoon cinnamon and sprinkle over the top of the batter.
7. Bake for 5560 minutes, until a toothpick inserted into the center comes out clean and the fruit bubbles around the edges.
8. Allow the cake to cool slightly, then serve warm or at room temperature.