Since 2013 decided to greet me with what I can only deduce is a case of the flu, despite the fact that I was a good, responsible citizen who got my flu shot (I’m not bitter!), I feel a bit behind in my blogging. This dessert I made on Christmas Day. So yeah, I’m a little lagging. That’s okay, better late than never.
This cake was very interesting, and I do not use the word interesting as code for unpleasant in any way. It was very flavorful and seasonal, and we loved it. I say interesting because I couldn’t quite figure out what kind of cake it was. It wasn’t a typical batter cake where the fruit was mixed into the batter. No, the fruit went on the bottom of a pie plate and the batter went on top. But the batter wasn’t thin like clafouti batter, it was thick like upside-down-cake batter, yet you don’t flip this cake after baking it like you would a true upside-down-cake. So I can’t really figure out what kind of cake it actually is.
I suppose we don’t have to really get it all figured out and dissected and properly labeled though. I suppose we can just make it and enjoy it. Because it is really delicious, and it lives up to its billing of being easy.
Word to the wise – put your pie plate on top of a baking sheet, or at least put a baking sheet on the rack underneath your cake whilst baking it. Part of the yummy charm of this cake is that it does bubble over while baking. But it’s not the least bit charming to have to clean burnt bubbled-over cranberries off your oven floor. So don’t get yourself in that situation.
Source: Barefoot Contessa How Easy Is That? by Ina Garten
12 oz. fresh cranberries, rinsed and picked over for stems
1 apple, peeled, cored, and diced
1/2 cup brown sugar, lightly packed
1 tbs grated orange zest
1/4 cup freshly squeezed orange juice
1 1/8 tsp ground cinnamon, divided
2 extra-large eggs
1 cup plus 1 tbs granulated sugar
1 stick unsalted butter, melted and slightly cooled
1 tsp pure vanilla extract
1/4 cup sour cream
1 cup flour
1/4 tsp kosher salt
Preheat the oven to 325 F.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 tsp cinnamon in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment (or using a handheld mixer), beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup granulated sugar, butter, vanilla and sour cream. Beat until just combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 9-inch deep dish pie plate. Pour the batter of the fruit, covering it completely as best you can. Combine the remaining 1 tbs granulate sugar and 1/8 tsp cinnamon and sprinkle it over the batter. Place the pie plate on a baking sheet. 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.