Easy Cranberry & Apple Cake

Ingredients

• 12 ounces cranberries fresh picked over rinsed for stems
• 2 extra large eggs at room temperature
• 1 cup flour all-purpose
• 1 medium apples i use 2 granny smith apples cored peeled
• 1 cup granulated sugar 
• 1.1 teaspoons ground cinnamon divided
• 0.3 teaspoon kosher salt 
• 0.5 cup brown sugar light packed
• 0.3 cup orange juice freshly squeezed
• 1 tablespoon orange zest grated (2 oranges)
• 0.3 cup cream sour
• 0.3 pound butter unsalted cooled melted (1 stick)
• 1 teaspoon vanilla extract pure

Equipment

• bowl
• oven
• blender
• hand mixer

Directions

1. Preheat the oven to 325 degrees.
2. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
3. 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.
4. Pour the fruit mixture evenly into a 10-inch glass pie plate.
5. Pour the batter over the fruit, covering it completely.
6. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter.
7. 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.
8. Serve warm or at room temperature.
9. Reprinted with permission from Barefoot Contessa How Easy Is That? Fabulous Recipes and Easy Tips by Ina Garten, © 2010 Clarkson Potter, a division of Random House, Inc.