Description
Ina Garten’s easy cranberry & apple cake delivers rustic comfort from her Barefoot Contessa kitchen. Seasonal fruit and warm spices create a delightful dessert that invites you to savor each sweet and tart bite.
Ingredients
Scale
- 1 Granny Smith apple, peeled, cored, and diced
- 12 oz (340 g) fresh cranberries, rinsed and picked over for stems
- 1 tbsp grated orange zest (2 oranges)
- ¼ cup (60 mL) freshly squeezed orange juice
- 2 extra-large eggs, at room temperature
- ¼ lb (113 g, 1 stick) unsalted butter, melted and slightly cooled
- ¼ cup (60 g) sour cream
- ½ cup (100 g) light brown sugar, lightly packed
- 1 cup (200 g) plus 1 tbsp granulated sugar
- 1 cup (125 g) all-purpose flour
- 1–1/8 tsps ground cinnamon, divided
- ¼ tsp kosher salt
- 1 tsp pure vanilla extract
Instructions
- Fruit Preparation: In a medium bowl, combine cranberries, diced apple, brown sugar, orange zest, orange juice, and ground cinnamon, allowing the flavors to meld and intensify while preparing other ingredients.
- Batter Creation: Utilize a stand mixer to whip eggs on medium-high speed until light and airy. Gradually incorporate granulated sugar, softened butter, vanilla extract, and sour cream, mixing until just combined.
- Flour Integration: Gently fold all-purpose flour and kosher salt into the wet mixture, creating a smooth, uniform batter without overmixing.
- Fruit Layering: Spread the prepared fruit mixture evenly across the bottom of a 10-inch glass pie dish, forming a vibrant, flavorful base for the cake.
- Batter Placement: Carefully pour the cake batter over the fruit layer, ensuring complete coverage and sealing of the fruit beneath.
- Topping Application: Sprinkle a delicate mixture of granulated sugar and ground cinnamon across the cake’s surface for an added touch of sweetness and warmth.
- Baking Process: Place the pie dish in a preheated oven at 163°C / 325°F and bake for 55-60 minutes, monitoring until a toothpick inserted into the center comes out clean and the edges are gently bubbling.
- Serving Suggestion: Allow the cake to cool slightly, then serve warm or at room temperature, inviting guests to enjoy the harmonious blend of tangy cranberries and sweet cake.
Notes
- Prep Fruit Carefully: Mix cranberries and apples thoroughly to ensure even flavor distribution and prevent clumping in the cake.
- Whip Eggs Precisely: Beat eggs for exactly 2 minutes to achieve the perfect light and airy texture that makes the cake fluffy.
- Avoid Overmixing Batter: Gently fold flour into wet ingredients just until combined to maintain the cake’s delicate, tender crumb.
- Check Doneness Strategically: Use the toothpick test and watch for gentle bubbling edges to guarantee a perfectly baked cake without drying out.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 28 g
- Sodium: 80 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg