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Easy Cranberry and Apple Cake

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This Cranberry Apple dessert is one of the easiest (and tastiest) recipes you’ll make. This is more like a “cheater pie” in that there isn’t any dough to roll, shape and crimp. I loved the cake part so much, that I want to make a version with only apples. I hope you love this recipe as much as I do.

 

While I enjoy making savory dinners, there is always room for dessert.  There, I said it.  I like dessert.  I don’t eat dessert every night.  But once in a while I like to keep an arsenal of quick dessert recipes, for when the fancy strikes me to make something sweet.  I found this recipe in my latest Ina Garten cookbook “How Easy is That?” that I purchased, and I had forgotten about it.

 
As luck would have it, I had one more bag of frozen cranberries left, after I made the Cranberry-Almond Poundcake.  I had apples that needed to be used.  This would be tonight’s dessert! 
 
I decided to use two Granny Smith apples, rather than Ina’s one, in her recipe.  Cranberries can be a bit tart, so I wanted to increase the apple.  My apple corer helps me to peel, core and slice apples in less than a minute. It’s one of my newest favorite kitchen tools.  You also need the zest of two oranges (1 Tbsp.)  and about 1/4 cup of fresh orange juice.
 
Because I didn’t’ want the apples to dominate the flavor, I used my secret ingredient, “Boiled Cider.” (I buy this online at King Arthur Flour.) 
 
Combine cranberries, apples, brown sugar, orange zest, orange juice, and 1 teaspoon of  cinnamon in a medium bowl. Set it aside.
 
It took less than 15 minutes to make the batter.  The beauty of using butter in this recipe is that you melt it, and let it cool– no having to wait to bring it to room temperature. You also need eggs, sugar, flour, sour cream, vanilla extract and a pinch of kosher salt.
 
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.

I didn’t pay attention to the directions, and I sprinkled cinnamon on top.  I should have sprinkled cinnamon-sugar.  The sugar will leave a nice crunch to the cake, so I’m definitely going to do that next time.
NOTE: Be sure to place the cake on a parchment paper lined baking tray, before baking it in a 350 degree oven.  I checked my cake at 50 minutes, rather than 55 and the cake was ready.  Only poke a toothpick into the dough, as the fruit is going to be gooey!

See what I mean?  The fruit will bubble and flow over the sides.  The baking tray and parchment paper makes for easy cleanup.  This cake is best served warm or at room temperature.

A scoop of vanilla bean ice cream is perfect with this. (Or, fresh whipped cream.)
 
TASTING NOTES: I would call this a cross between a cobbler and a cheater pie, but the dough bakes into a tender cake consistency.  It’s not too sweet, and easier than pie!  My husband thought the cranberries were a bit tart. Usually, I’m the one who is sensitive to sour/tart flavor. I actually thought the fruit had a perfect balance of sweet and tart.  My son agreed with me (for a change).  I plan to make this version with all apples. I also plan to make this with berries, and also when fresh peaches come into season.  
 
How easy is that?!
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Easy Cranberry and Apple Cake

This Cranberry Apple dessert is one of the easiest (and tastiest) recipes you'll make. This is more like a "cheater pie" in that there isn't any dough to roll, shape and crimp. I loved the cake part so much, that I want to make a version with only apples. I hope you love this recipe as much as I do.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Easy Cranberry and Apple Cake
Servings: 6 servings
Author: Debby – www.AFeastfortheEyes.net

Ingredients

  • 12 ounces fresh cranberries rinsed and picked over for stems
  • 1 Granny Smith apple peeled, cored, and medium-diced NOTE: I used two apples
  • 1/2 cup light brown sugar packed
  • 1 tablespoon grated orange zest 2 oranges
  • 1/4 cup freshly squeezed orange juice
  • 1 1/8 teaspoons ground cinnamon divided
  • 2 extra-large eggs room temperature
  • 1 cup plus 1 tablespoon granulated sugar divided
  • 1/4 pound 1-stick unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream
  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt

Instructions

  • Preheat the oven to 325°F.
  • 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 tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges.
    Serve warm or at room temperature.

Notes

Note: This dessert can be tangy, if your palate is sensitive to cranberries. I’d suggest either cutting back on how many cranberries you use, or increasing the sugar a bit. This cake would be delicious with most any kind of fruit, and even just all apple would be great.
Adding granulated sugar gives a nice crunchy texture to the cake.
Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!
debby

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Comments

  1. Kalei's Best Friend says

    Ms.Ina's recipes are always a winner.. They always come out right..U would think I owned her cookbooks cuz of all the recipes I've used of hers… Don't own one just bookmark her recipes…

    Reply

  2. Anonymous says

    I own all of Ina's books and cook out of them all the time. Her recipes just work. I will make note of the apple cake in my copy. It looks great. Thanks.
    Kirsten

    Reply

  4. Joanne says

    I think the baking kibosh is going to have to go on hiatus so that I can make this. I just happen to have a bag of cranberries (or six) in my freezer that NEED to be used! Looks delicious and I love that ooey gooey fruit filling!

    Reply

  9. Kim says

    I love Ina's latest book, but then who am I kidding? I love all of her books. This looks delicious and you're right, much easier than pie!

    Reply

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