Easy Cranberry Apple Cake

Prep Time: 15 min Cook Time: 15 min Servings: Yield: 6-8 servings Source:

Ingredients

12 ounces fresh cranberries, rinsed

1 Granny Smith apple, peeled, cored, and cut into 1/4 inch cubes

1/2 cup (3,5 ounces) brown sugar, lightly packed – (I used light brown sugar)

1 tablespoon orange zest (from 2 oranges)

1/4 cup (2 fl ounces) freshly squeezed orange juice

1 1/8 teaspoons cinnamon, divided

2 extra large eggs, at room temperature

1 cup plus 1 tablespoon (7 ounces + 0.5 ounce) (divided) granulated sugar

1 stick (4 ounces) unsalted butter, melted and cooled

1 teaspoon vanilla extract

1/4 cup (2.25 fl ounces) sour cream

1 cup (5 ounces) all-purpose flour

1/4 teaspoon kosher salt

Nuts?

Directions

Preheat the oven to 325 F. Degrees. Lightly spray a 9 inch pie plate with oil spray and set aside.

In a medium bowl, combine the cranberries, apple cubes, brown sugar, orange zest, orange juice and 1-teaspoon cinnamon. Give it a stir and set aside.

In the bowl of an electric mixer fitted with paddle attachment, mix eggs for 2 minutes in medium speed. Add 1 cup of the granulated sugar, butter, vanilla, sour cream, and mix for 1 minute.

Turn it down to slow speed and add the flour and salt mixture in 3 batches. Just mix until combined. If there are clumps of flour fold them in using a rubber spatula. Do not overmix.

Pour the cranberry and apple mixture into a 9-inch pie plate.

Pour the batter over the fruit mixture, covering it completely. Use the back of a large spoon to spread it evenly.

Combine the remaining 1/8 teaspoon cinnamon and 1 tablespoon granulated sugar. Sprinkle it over the batter.

Place it in the oven and bake until a toothpick inserted in the middle comes out clean, 55-60 minutes.

Let it cool for 15-20 minutes and serve with a scoop of ice-cream.