| Level: | Easy |
| Total: | 1 hr 12 min |
| Prep: | 15 min |
| Cook: | 57 min |
| Yield: | 6 to 8 servings |
Ingredients
- 12 ounces fresh cranberries, rinsed and picked over for stems
- 1 Granny Smith apple, peeled, cored, and diced
- 1/2 cup light brown sugar, lightly packed
- 1 tablespoon grated orange zest (2 oranges)
- 1/4 cup freshly squeezed 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 slightly cooled
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 325 degrees F.
- Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
- Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 387 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 3 g |
| Sugar | 45 g |
| Protein | 4 g |
| Cholesterol | 87 mg |
| Sodium | 88 mg |
Reviews
Quick Question: Does this cake use baking powder or baking soda? I’ve never made a cake without one or both of them-does not using them mean it won’t rise at all?
This cake is very easy to make and is perfect for fall entertaining. We found it to be a bit tart on the first day, but after sitting in the refrigerator, the cranberries mellowed in the sugar and we love the flavor! If serving on the day it’s made I would definitely recommend adding a sweetened whip cream or vanilla ice cream. If you want to serve it without whipped cream, or ice cream, I would let it sit for a day or two before serving.
Delicious served with a little whipped cream
Haven’t made this yet but want to for Christmas. Can you make this ahead? if so, how many days?
Once baked and cooled, should this cake be stored at room temp or fridge?
This cake is delicious but it isn’t easy to make. It requires a bit of time and effort to get it ready to bake.
Easy and a huge hit at Christmas Brunch
So delish, easy to make, I was pleasantly surprised!
A Thanksgiving dessert must!
I make this cake every fall. It is so easy and so flavorful.