Cranberry Apple Cake

I watched Ina Garten make this cake a few weeks ago, and it was right up my alley! I love foods that are a little rustic and friendly. Plus, I have about 10 lbs of frozen cranberries in my freezer, so this was perfect. However, I have to say I was a little scared of all of the cranberries. I thought about trying it with all blueberries, but since I was able to get a good deal on Granny Smith apples this week, I decided to just change up the ratio.

I have to say, it is VERY good. The actual cake is incredible. Even my husband, who thinks anything with fruit is a "fruitcake," went crazy for it. I would definitely make this again, and I think that you could pretty easily change up the fruits. I'm thinking cherry would be awesome, so I'll have to try that one of these days!

Here is my adjusted recipe,

• 1/2 cup of fresh or frozen cranberries
• 3 medium Granny Smith apple, peeled, cored, and diced
• 1/2 cup light brown sugar, lightly packed
• 1 tablespoon grated orange zest (2 oranges)
• 1/4 cup freshly squeezed orange juice
• 1 1/8 teaspoons ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• 1 cup plus 1 tablespoon granulated sugar
• 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/4 cup sour cream
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon 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. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 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. Serve warm or at room temperature.

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A few tips...

I was really generous with the cinnamon and sugar on top, and I think it made *all* the difference. So good! Also, this took me closer to 60-65 minutes to bake thoroughly. Just watch carefully to make sure the middle is really done!