Easy Cranberry Apple Cake Recipe
An easy to make and quick to put together Cranberry Apple Cake recipe right out of Barefoot Contessa's cookbook. A recipe that I make every year as soon as the fresh cranberries are available in the market.
Servings: 8 servings
Ingredients
- 12 ounces fresh cranberries rinsed and picked over to remove stems (frozen cranberries can also be used)
- 1 Granny Smith apple peeled, cored and diced into 1-inch cubes
- ½ cup coconut sugar or light brown sugar
- 1 tablespoon orange zest grated zest from 1 orange
- ¼ cup orange juice
- 1 teaspoon ground cinnamon
- 2 large eggs at room temperature
- 1 cup cane sugar plus 1 tablespoon to garnish or granulated sugar
- ¼ pound unsalted butter melted, cooled slightly plus more for greasing the pie plate
- 1 teaspoon vanilla extract
- ¼ cup sour cream full fat
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 325 degrees F/163 C. Grease a 10-inch pie plate with butter or cooking spray and set it aside.
- In a large bowl, add cranberries, diced apple, ½ cup coconut (or brown) sugar, orange zest, orange juice, and ground cinnamon. Mix to combine. Set aside.
- Using a hand mixer, beat the eggs until frothy, approximately 2 minutes.
- Add 1 cup of cane (or granulated) sugar, melted and cooled butter, vanilla extract, and sour cream. Beat on low until thoroughly combined.
- While the mixer is on low, add flour and salt. Mix just until combined. Do not overmix.
- Fold the batter into the fruit mixture, ensuring that the fruit and batter are evenly distributed and mixed.
- Pour the mixture into the 10-inch pie place. Sprinkle with the additional tablespoon of cane sugar.
- Place in the oven and bake for 60-65 minutes* until lightly brown. To test for doneness, insert the cake with a toothpick or sharp knife. It should come out clean when removed.
- Let cool for 15 minutes and serve.
Notes
- Yields: This recipe makes a 10-inch cake that serves 8 slices. The nutritional values below are per serving.
- Baking dish: You must use a 10-inch baking dish. We tested it with a 9-inch pie pan and the cake batter overflowed. However, if you only have a 9-inch baking dish, place it on a baking sheet before baking it in the oven. The baking sheet will catch any cake batter if the cake starts to overflow.
- Bake time*: While Ina Garten’s recipe calls for a baking time of 55 - 60 minutes, we found it took longer for us. I recommend you start checking it with the toothpick test at the 55-minute mark. Then, bake in additional 5-minute increments if it is not ready.
Nutrition
Calories: 389kcal | Carbohydrates: 87g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 133mg | Potassium: 182mg | Fiber: 4g | Sugar: 64g | Vitamin A: 210IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 2mg
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