Wednesday, February 16, 2011

Cranberry-and-Apple Cake

This recipe, from Barefoot Contessa: How Easy Is That?, has been on my must-try list since December. It is great for dessert or for breakfast. At some point, I want to try this batter for muffins. This is similar to an upside-down cake technique—the fruit is on the bottom and the batter is spread on top—except you don’t turn it out of the pie plate. Enjoy!

Cranberry-Apple Cake
1 bag fresh cranberries
1 Granny Smith apple, chopped
1/2 cup brown sugar
Zest and juice from 2 oranges
1 1/2 tsp. cinnamon
2 eggs
1 cup plus 1 Tbsp. granulated sugar
1/2 cup butter, melted
1 tsp. vanilla
1/4 cup sour cream
1 cup all-purpose flour
1/4 tsp. salt

1. Combine cranberries and next 4 ingredients; set aside.
2. Beat eggs with an electric mixer until thick and pale. Add in granulated sugar and next 3 ingredients. Combine flour and salt; gradually beat into egg mixture.
3. Place fruit mixture in a lightly greased pie plate; spread batter over top. Place pie plate on a baking sheet.
4. Bake at 350° for 50 minutes or until done. Serve warm or at room temperature.

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