Last evening we were invited to some friends for dinner. These sweet people reached out to us when we moved to California back in 2010 to invite us for Thanksgiving so we didnt spend the holiday alone. They have become like family to us. When we were through with dinner Louise and I went over and sat down to look through some recipes that she had been collecting. This cake sounded so great that she gave me a copy of it. Can`t wait until I get back to my kithen to make this.
12 oz fresh cranberries, rinsed and picked over for stems
1 granny smith apple, peeled, cored and diced
1/2 cup light brown sugar, lightly packed
1 tables grated orange zest (2 oranges)
1/4 cup orange juice
1 1/8th teas cinnamon, divided
2 extra large eggs at room temp
1 cup plus 1 tables sugar
1/4 lb (1 stick) butter, melted and slightly cooled
1 teas vanilla
1/4 cup sour cream
1 cup flour
1/4 teas salt
Preheat oven to 325. Combine cranberries, apple, brown sugar, orange zest, orange juice and 1 teas of the cinnamon in a medium bowl. Set aside.
In another bowl, beat the eggs on medium high speed for 2 minutes with electric mixer. With the mixer on medium, add 1 cup of the sugar, the butter, vanilla and sour cream and beat just until combined. On low speed, slowly add 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 tables of sugar and 1/8 teas cinnamon and sprinkle it over the batter. Bake for about 55 minutes until cake tests done and fruit is bubbling around the edges. Serve warm or at room temperature.
Taken from Barefoot Contessa.