Description
Ina Garten’s Barefoot Contessa Easy Cranberry & Apple Cake delivers rustic autumn comfort with seasonal fruit and buttery richness. Moist crumb and tender chunks of apple mingle with tart cranberries, creating a simple yet elegant dessert perfect for holiday gatherings or quiet weekend afternoons.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- ¼ pound (1 stick or 113g) unsalted butter, melted and slightly cooled
- 2 extra-large eggs, at room temperature
- 12 ounces fresh cranberries, rinsed and picked over for stems
- 1 Granny Smith apple, peeled, cored, and diced
Sugar and Sweeteners:
- 1 cup granulated sugar, plus 1 tablespoon
- ½ cup light brown sugar, lightly packed
Additional Ingredients:
- ¼ cup sour cream
- 1 tablespoon grated orange zest
- ¼ cup freshly squeezed orange juice
- 1 teaspoon pure vanilla extract
- 1–1/8 teaspoons ground cinnamon, divided
- ¼ teaspoon kosher salt
Instructions
- Prepare the oven environment by heating to 325°F (170°C) and coating a 10-inch (25 cm) glass pie dish with a light layer of cooking spray or butter to prevent sticking.
- Create a vibrant fruit base by combining fresh cranberries, diced apples, rich brown sugar, fragrant orange zest, tangy orange juice, and a touch of ground cinnamon in a medium mixing bowl. Let the mixture rest and allow flavors to meld.
- Craft the cake batter by whipping eggs in an electric mixer until they become light and airy, approximately 2 minutes. Gradually incorporate granulated sugar, melted butter, pure vanilla extract, and smooth sour cream, blending until just integrated.
- Gently fold in all-purpose flour and a pinch of salt, mixing on low speed until the batter achieves a silky, uniform consistency without overmixing.
- Arrange the fruit mixture evenly across the prepared pie plate, ensuring a balanced distribution of cranberries and apples.
- Carefully pour the cake batter over the fruit, using a spatula to spread it uniformly and completely cover the fruity base.
- Enhance the cake’s flavor profile by sprinkling a delicate mixture of remaining granulated sugar and ground cinnamon across the top surface.
- Slide the pie plate into the preheated oven and bake for 55-60 minutes, monitoring until a toothpick inserted into the center emerges clean and the fruit edges become delightfully bubbly.
- Remove from the oven and allow the cake to cool slightly, letting the flavors settle and intensify. Serve either warm or at room temperature for optimal enjoyment.
Notes
- Grab those fresh cranberries for maximum texture and juicy bursts, steering clear of moisture-heavy frozen ones that might dampen your cake’s spirit.
- Warm up your eggs to room temperature, letting them mingle seamlessly with other ingredients and create a silky-smooth batter.
- Sift flour and baking powder separately, ensuring even distribution and a consistent, beautiful rise throughout your delightful creation.
- Treat the batter gently – mix just until combined to maintain that dreamy, light-as-air texture that makes everyone swoon.
- Give your cake a cozy 10-minute rest in the pan, allowing it to set perfectly and slide out without a single crack or crumble.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: Approximately 280
- Sugar: 30g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 50mg