Description
Ina Garten’s apple cranberry cake delivers a perfect harmony of seasonal flavors. Warm spices and juicy fruits combine in this comforting dessert that makes sweet memories and delights guests with each delectable slice.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) fresh cranberries, rinsed and stems removed
- 1 Granny Smith apple, peeled, cored, and diced
- 2 extra-large eggs, room temperature
Sugars and Sweeteners:
- ½ cup light brown sugar, lightly packed
- 1 cup + 1 tablespoon granulated sugar
- 1 tablespoon grated orange zest (from 2 oranges)
- ¼ cup freshly squeezed orange juice
Baking and Flavoring Ingredients:
- ¼ pound (1 stick/113 grams) unsalted butter, melted and cooled
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- 1–1/8 teaspoons ground cinnamon (divided)
- 1 teaspoon pure vanilla extract
- ¼ cup sour cream
Instructions
- Preheat the oven to 325°F (163°C), creating an ideal baking environment for the upcoming dessert.
- In a medium mixing bowl, toss together cranberries, diced apple, brown sugar, freshly grated orange zest, orange juice, and 1 teaspoon of ground cinnamon. Blend thoroughly, allowing the flavors to mingle and develop a rich, aromatic mixture.
- Using an electric mixer fitted with a paddle attachment, whip eggs for 2 minutes at medium-high speed until they become light and fluffy. Gradually incorporate 1 cup of granulated sugar, cooled melted butter, pure vanilla extract, and sour cream, mixing until ingredients are just harmoniously combined.
- Gently fold in all-purpose flour and salt at a low speed, ensuring a smooth, lump-free batter that maintains its delicate texture.
- Transfer the vibrant fruit mixture to a 10-inch glass pie plate, distributing it evenly across the bottom to create a colorful foundation.
- Carefully pour the cake batter over the fruit layer, completely covering the fruity base with a uniform blanket of sweet, creamy mixture.
- Combine the remaining 1 tablespoon of granulated sugar with 1/8 teaspoon of cinnamon, sprinkling this aromatic mixture delicately across the top of the batter.
- Place the pie plate in the preheated oven and bake for 55 to 60 minutes, watching for a golden-brown surface and listening for the subtle bubbling of fruit at the cake’s edges.
- Verify doneness by inserting a toothpick into the center; it should emerge clean, indicating the cake is perfectly baked.
- Allow the cake to cool slightly, then slice and serve with a luxurious dollop of whipped cream or a scoop of creamy vanilla ice cream, transforming this rustic dessert into an indulgent experience.
Notes
- Cooling the cake allows fruit juices to set, ensuring cleaner and more defined slices when serving.
- Whipped cream or vanilla ice cream transforms this cake into an indulgent dessert experience with complementary creamy textures.
- Versatility shines through as this cake effortlessly transitions from breakfast to after-dinner treat, making it a crowd-pleasing option.
- Cinnamon sugar topping creates a delectable caramelized crust, adding irresistible crunch and depth to each bite.
- Thoroughly beating eggs guarantees a light, ethereal texture that makes the cake melt-in-your-mouth tender.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 240 kcal
- Sugar: 24 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg