Description
Ina Garten’s cranberry and apple cake blends rustic charm with seasonal flavors. Juicy seasonal fruits nestled in a tender, buttery batter create a delightful dessert perfect for autumn gatherings and holiday celebrations you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) fresh cranberries, rinsed and picked over for stems
- 1 Granny Smith apple, peeled, cored, and diced
Sugars and Sweeteners:
- ½ cup (100 grams) light brown sugar, lightly packed
- 1 cup plus 1 tablespoon (225 grams) granulated sugar
Liquid and Flavor Ingredients:
- 1 tablespoon grated orange zest (from 2 oranges)
- ¼ cup (60 milliliters) freshly squeezed orange juice
- 1 1/8 teaspoons ground cinnamon, divided
- 2 extra-large eggs, at room temperature
- ¼ pound (113 grams) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- ¼ cup (60 milliliters) sour cream
Dry Ingredients:
- 1 cup (125 grams) all-purpose flour
- ¼ teaspoon kosher salt
Instructions
- Warm the culinary workspace by heating the oven to 325°F (163°C), ensuring an ideal baking environment.
- Create a vibrant fruit medley by gently combining fresh cranberries, finely diced apples, rich brown sugar, fragrant orange zest, tangy orange juice, and a whisper of ground cinnamon in a medium mixing bowl. Allow the ingredients to mingle and develop their flavors.
- Craft the delicate cake batter using an electric mixer with a paddle attachment. Whip eggs at medium-high speed until they become light and airy, approximately 2 minutes. Gradually incorporate granulated sugar, introducing melted butter, aromatic vanilla extract, and creamy sour cream while mixing on medium speed until harmoniously blended.
- Transition to incorporating dry ingredients by gradually folding flour and salt into the wet mixture at low speed, ensuring a smooth and consistent texture without overmixing.
- Artfully distribute the prepared fruit mixture across a 10-inch (25 cm) glass pie plate, creating an even foundation for the cake.
- Carefully cascade the prepared batter over the fruit layer, ensuring complete coverage and a seamless integration of ingredients.
- Elevate the cake’s presentation by sprinkling a delicate mixture of remaining granulated sugar and a touch of cinnamon across the batter’s surface.
- Bake in the preheated oven until the cake achieves a golden hue and a toothpick inserted into the center emerges clean.
- Allow the cake to rest and cool slightly, releasing its enticing aromas, before serving either warm or at ambient temperature.
Notes
- Grab seasonal berries from local farmers or grocery stores for peak ripeness and maximum flavor burst.
- Weigh ingredients carefully using a digital scale to guarantee consistent texture and perfect rise every single time.
- Warm eggs gently by placing them in a bowl of lukewarm water for 5 minutes before cracking into batter.
- Fold ingredients gently with a rubber spatula, stopping the moment dry ingredients disappear to maintain a light crumb.
- Allow cake to rest on a wire rack for at least 15 minutes, letting internal steam escape and flavors develop fully.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 295 kcal
- Sugar: 24 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 75 mg