Cranberry Apple Cake
Serve this tasty cake with vanilla ice cream!
Ingredients
- 12 oz. fresh cranberries, rinsed
- 1 Granny Smith apple, peeled, cored, and diced
- 1/2 cup brown sugar, lightly packed
- 1 Tbsp. orange zest
- 1/4 cup freshly squeezed orange juice
- 1 1/2 tsp. cinnamon, divided
- 1/4 tsp. nutmeg
- 2 large eggs, at room temperature
- 1 cup plus 1 Tbsp. granulated sugar
- 1 stick butter, melted
- 1 tsp. vanilla
- 1/4 cup sour cream
- 1 cup all-purpose flour
- 1/4 tsp. kosher salt
Directions
- Preheat the oven to 325º.
- In a medium bowl, combine cranberries, apples, brown sugar, orange zest, orange juice and 1 teaspoon cinnamon. Pour into a 9-inch pie plate coated with nonstick cooking spray.
- In a separate bowl mix eggs for 2 minutes. Add 1 cup sugar, butter, vanilla, sour cream and mix for 1 minute. Slowly add flour and salt. Mix well until combined.
- Pour the batter overtop cranberries, covering it completely. Combine the remaining cinnamon and sugar and nutmeg. Sprinkle it over the batter.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the middle comes out clean, 55 to 60 minutes. Let cake cool for 15 to 20 minutes