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Prep Notes (one per line)
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 — if this feels fussy, good, that's usually where the magic lives.
Instructions
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, while acting like this outcome was inevitable. 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.
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