7 people
DESSERT
Ina Garten How Easy Is That? (p. 205)
Fresh cranberries - 12 oz
Granny smith apple - 1
Oranges - 2 (1 tbl zest, 1⁄4 cup juice)
All-purpose flour - 1 cup
Light brown sugar - 1⁄2 cup
Granulated sugar - 1 cup + 1 tbl
Ground cinnamon - 1 1⁄8 tsp
Vanilla extract - 1 tsp
Unsalted butter - 1 stick (1⁄4 lb)
Sour cream - 1⁄4 cup
Eggs - 2
Cranberries - rinse and picked over for stems
Apple - peeled, cored and diced
Oranges - zested and juiced
Eggs - bring to room temperature
Butter - melted and allowed to cool slightly
Preheat oven to 325 degrees.
Combine the cranberries, apple, brown sugar, orange zest, orange juice and 1 tsp of cinnamon in a medium bowl. Set aside.
Beat the eggs in an electric mixer fitted with the paddle attachment (or mix by hand) for 2 minutes. While mixer is still on, add 1 cup of granulated sugar, the butter, vanilla, and sour cream and beat until just combined. On low speed, slowly add the flour and 1⁄4 tsp of kosher 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 tbl of granulated sugar and 1⁄8 tsp 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.