Prep 20 mins
Cook 55 mins
This recipe is inspired by a cranberry pie from Sarah Chase’s book Cold Weather Cooking. I haven't made it yet, but I will soon - sounds scrumptious!
- 340.19 g fresh cranberries, rinsed and picked over for stems
- 1 granny smith apple, peeled, cored, and diced
- 118.29 ml light brown sugar, lightly packed
- 14.79 ml orange zest, grated (2 oranges)
- 59.14 ml orange juice, freshly squeezed
- 5.52 ml ground cinnamon, divided
- 2 extra-large eggs, at room temperature
- 236.59 ml granulated sugar
- 14.79 ml granulated sugar
- 118.32 ml butter (1 stick)
- 4.92 ml pure vanilla extract
- 59.14 ml sour cream
- 236.59 ml all-purpose flour
- 1.23 ml kosher salt
- Preheat the oven to 325 degrees.
- 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.
I made this cake exactly as the recipe states. It was easy, moist and delicious. I will definitely make it again. This cake is not as sweet as most, which I liked. I might reduce the amount of orange peel next time, but my husband thinks it's perfect as is.
Loved this recipe! I highly recommend serving it with a cider sauce... I baked mine in a cast-iron pan. Adding this to our favorites list!