The Gourmet Review | The Barefoot Contessa | Top Food and Travel Blog

Courtesy The Barefoot Contessa

Who doesn’t associate colorful, healthy and festive red cranberries with the holidays? The Barefoot Contessa features this Cranberry and Apple Cake recipe in her new cookbook,“How Easy Is That.” Ina’s newest cookbook is the essence of fabulous entertaining without a lot of fuss.

Nothing beats this crowd pleasing dessert during an otherwise hectic time of  year!

SERVES: 6 to 8

INGREDIENTS

12 ounces fresh cranberries, rinsed and picked over for stems

1 Granny Smith apple, peeled, cored and diced

½ cup light brown sugar, lightly packed

1 tablespoon grated orange zest (2 oranges)

¼ 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

¼ pound (1 stick) unsalted butter, melted and slightly cooled

1 teaspoon pure vanilla extract

¼ cup sour cream

1 cup all-purpose flour

¼ teaspoon kosher salt

INSTRUCTIONS

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.

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, 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 or 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.

NOTE

This recipe was inspired by a cranberry pie made from Sarah Chase’s book, “Cold Weather Cooking. Ina’s friend, Barbara Liberman, calls it “easy cake”—Ina calls it delicious. It’s even better served warm with vanilla ice cream.

Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

-The Gourmet Review

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