Celebrate Fall! Cranberry & Apple Cake Recipe


This right here is the perfect Fall dessert! It's a delicious and simple cake that comes from my favorite cookbook author, The Barefoot Contessa, Ina Garten. Her recipes never flop or dissappoint. This cake erved warm with vanilla ice cream, it's to die for. But is's also pretty spectacular served at room temperature a dollup of real whip cream.

Cranberry & Apple Cake

12 oz. fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
½ cup light brown sugar, lightly packed
1 Tbsp. grated orange zest (2 oranges)
¼ cup freshly squeezed orange juice
1 1/4 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 Tbsp. granulated sugar
1 stick unsalted butter, melted and slightly cooled
1 tsp. pure vanilla extract
¼ cup sour cream
1 cup all-purpose flour
¼ tsp. kosher salt

Preheat the oven to 325 degrees. Grease a 10 inch glass dish.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 tsp. 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. Turn the mixer down to medium and add 1 cup of the sugar, the butter, vanilla and sour cream and beat just until combined. Now on low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into the pan. Pour the batter over the fruit, covering it completely. Combine the remaining 1 Tbsp. of granulated sugar and 1/4 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.


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