Cranberries Plus an Apple Cake

I Call it Cranberries Plus an Apple Cake

Am sharing an easy recipe from Ina Garten, the Barefoot Contessa.  It's an almost pudding-type cake baked in a pie plate. 

 

It's just December 1 and I've already made this "Christmasy" (or whatever winter solstice time holiday you celebrate) treat four times.  I've cut back the granulated sugar a bit each time I've made it and been happy with the results.

 

The cake cuts well into wedges and I can attest that its tartness goes well with morning coffee.  If you want to balance out the tartness for a sweeter dessert, you can make a bit of topping with the leftover sour cream, a spoonful of concentrated orange juice, a spoonful of brown sugar or maple syrup and a drop of vanilla 

 

Maybe yoghurt could replace the sour cream in the recipe and for the topping?  

Maybe rhubarb could replace the cranberries?

Might try those options.

 

Am pasting the recipe below.  If you want to go to its source, here's the link:

http://www.foodnetwork.com/recipes/ina-garten/easy-cranberry-and-apple-cake-recipe.html

 

Barefoot Contessa's Easy Cranberry and Apple Cake

• 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 tablespoon grated orange zest (2 oranges)
• 1/4 cup freshly squeezed orange juice
• 1 1/8 teaspoons ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• 1 cup plus 1 tablespoon granulated sugar
• 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

Preheat the oven to 325 degrees 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 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.