This is a very simple recipe! I just happened to have a bag of cranberries in my refridgerator. I have never in my life bought a bag of cranberries, NO BULL! It cracked me up that I found this recipe. I have no clue why I bought them when I was at the store. I guess they just looked so bright a delicious I had to have them. I love cherry pie and for some reason this reminded me of that. I guess it was the tartness. The addition of apples and cinnamon went really well with this. The cake is very light. I have been so excited cooking in my kitchen, we recently installed under cabinet lighting and now my granite countertops shine!
Easy Cranberry & Apple Cake
1 12-oz bag cranberries, picked over and rinsed
1 Granny Smith apple, peeled & diced
1/2 cup brown sugar
1 tablespoon orange zest
1/4 cup orange juice
1 1/8 teaspoon cinnamon, divided
3 large eggs
1 cup +1 tablespoon sugar
1 stick unsalted butter, melted & cooled
1 teaspoon vanilla
1/4 cup sour cream
1 cup flour
1/4 teaspoon kosher salt
Preheat the oven to 325 degrees.
Place cranberries, apple, brown sugar, orange zest, orange juice, and cinnamon in a 13×9 casserole dish .
Mix together and set aside.
Using a mixer, beat eggs for 2 minutes.
Add 1 cup sugar, mleted butter, vanilla, and sour cream. Beat until combined
Add flour and salt.
Pour batter over fruit, covering fruit entirely.
Mix the remaining 1 tablespoon sugar and 1/8 teaspoon cinnamon together; sprinkle cinnamon sugar over batter.
Bake at 325 degrees for 50 minutes or until a toothpick inserted comes out clean.
Serve warm or at room temp.