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Friday, December 31, 2010

So Easy Cranberry & Apple Cake

    So I like cranberries. I like cranberries a lot and when thrown in with apple and orange juice and cinnamon and brown sugar I love cranberries.The recipe ,for the Barefoot Bloggers had me at cranberry but little did I know how each ingredient really did make this cake amazing and surprise surprise, easy.It sort of reminds me of this cobbler from the Pioneer Woman.Oh Ree,Oh Ina.So here goes:
Peel,core and dice a Granny Smith apple. Zest an orange and toss it together  with a 12-ounce bag of fresh cranberries.
Next throw in some brown sugar,the juice of that same orange and one teaspoon of cinnamon. Set aside to rest for just a bit.

Then beat two eggs on medium-high speed for two minutes in the bowl of an electric mixer fitted with the paddle attachment or even with a handheld mixer would be just fine too!Just be patient during those two minutes,dream of a cake with cranberries and apple! Oh and crack those eggs before beating them,clever huh.
While that mixer is running on medium add in one cup of sugar,the melted butter vanilla,and sour cream. Mix all that together just until combined.note to self,use a microwave-safe mug when melting butter.
Now take note, with the mixer running on LOW ,SLOWLY add in the flour and salt. Accidents can happen and messes will be made if the directions are not followed.I have learned from experience.
Get your pie plate together,pour in the fruit mixture,GENTLY. If you're not careful this could come tumbling out of that bowl with a quickness.As my my mother would say slightly "jostle" it out of the bowl.
Pour the batter that you, so patiently mixed, over the fruit mixture,covering it completely.I found that after I GOT the batter out of the bowl(it was a bit thick),I then with a spatula,smoothed it out over the fruit mixture.An offset spatula worked nicely I must say.
And just for fun,mix together some granulated sugar and cinnamon.I mixed in some raw sugar too.It makes for a crunchier topping and really what's life without a crunchy topping.Now bake that cake at 325 degrees for 55-60 minutes,until a toothpick inserted in the middle comes out clean.Oh it's worth the wait.
Ta-da! See crunchier topping and it was good too!
I made this cake Christmas day,in the morning just before I got the oven cranked up for all them casseroles and such.And I finally got to enjoy a piece,or well just a taste the morning after Christmas with a big ol' cup of coffee.Oooh it was so good and it was gone quickly too soon after that.
Here's Ina's directions,Enjoy!
Easy Cranberry & Apple Cake
adapted from How Easy Is That!
by Ina Garten
Serves 6 to 8
12 ounces 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 TBL grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 1/8 tsp ground cinnamon,divided
2 extra-large eggs,at room temperature
1 cup plus 1 TBL granulated sugar
1/4 pound (1 stick) unsalted butter,melted and slightly cooled
 1 tsp pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 tsp kosher salt
1. Preheat the oven to 325 degrees. Combine the cranberries,apple,brown sugar,orange zest,orange juice and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
2.In the bowl of an electric mixer fitted with the paddle attachment,beat eggs on medium-high speed for 2 minutes. With the mixer on medium speed,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.
3. Pour the 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 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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