Description
Ina Garten’s cranberry and apple cake delivers a perfect balance of tart and sweet seasonal flavors. Rustic charm meets elegant dessert in this simple yet sophisticated French-inspired treat that brings warmth to your autumn table.
Ingredients
Scale
Fruit and Produce:
- 12 ounces (340 grams) fresh cranberries, rinsed and picked over for stems
- 1 Granny Smith apple, peeled, cored, and diced
- 1 tablespoon grated orange zest (2 oranges)
- ¼ cup (60 milliliters) freshly squeezed orange juice
Dairy and Eggs:
- 2 extra-large eggs, at room temperature
- ¼ pound (113 grams, 1 stick) unsalted butter, melted and slightly cooled
- ¼ cup (60 grams) sour cream
Dry Ingredients and Sweeteners:
- ½ cup (100 grams) light brown sugar, lightly packed
- 1 cup (200 grams) plus 1 tablespoon granulated sugar
- 1 cup (125 grams) all-purpose flour
- 1–1/8 teaspoons ground cinnamon, divided
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the oven environment by heating to 163°C / 325°F, ensuring an optimal baking temperature for the cake.
- Create a vibrant fruit medley by combining / of cranberries, 1 finely diced apple, / ½ cup of brown sugar, of orange zest, / ¼ cup of fresh orange juice, and of ground cinnamon in a medium mixing bowl. Allow the flavors to meld together while preparing the remaining components.
- Activate the stand mixer and whip 2 eggs on medium-high speed for approximately 2 minutes until they become light and fluffy. Gradually reduce the mixer’s speed and incorporate / of granulated sugar, / ¼ pound of softened butter, of pure vanilla extract, and / ¼ cup of creamy sour cream. Mix until the ingredients are just harmoniously combined.
- Gently fold / of all-purpose flour and ¼ teaspoon of kosher salt into the wet mixture, ensuring a smooth and consistent batter without overmixing.
- Distribute the prepared fruit mixture evenly across the bottom of a 10-inch glass pie dish, creating a colorful foundation for the cake.
- Carefully pour the cake batter over the fruit layer, making certain that the entire fruit mixture is completely covered and sealed beneath the batter.
- Craft a delicate topping by combining / of granulated sugar with ⅛ teaspoon of ground cinnamon, then delicately sprinkle the mixture across the cake’s surface.
- Position the pie dish in the preheated oven and bake for 55–60 minutes. The cake is perfectly done when a toothpick inserted into the center emerges clean and the edges are gently bubbling.
- Allow the cake to cool slightly, then serve warm or at room temperature, inviting everyone to savor the delightful blend of tangy cranberries and sweet cake.
Notes
- Sprinkle cinnamon-sugar generously to create a caramelized crunch that contrasts beautifully with the cake’s soft interior.
- Distribute fruit evenly throughout the batter to guarantee uniform baking and lock in those delicious fruit juices.
- Cool melted butter slightly before mixing to prevent accidentally cooking the eggs and maintain a smooth batter consistency.
- Incorporate fresh cranberries and crisp apples for the most vibrant flavor and optimal texture in your cake.
- Add orange zest and juice to brighten the overall taste and provide a zingy counterpoint to the sweet cake base.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 29g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg