1 apple, peeled, cored, diced
½ cup light brown sugar, lightly packed
1 tablespoon grated orange zest
¼ cup orange juice
1 teaspoon ground cinnamon
2 extra large eggs, at room temperature
1 cup granulated sugar
¼ lb (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
¼ cup sour cream
1 cup flour
¼ teaspoon salt
1 tablespoon cinnamon sugar
Preheat oven to 325. In a bowl combine cranberries, apple, brown sugar, orange zest, orange juice and one teaspoon of cinnamon. Set aside.
In kitchen mixer, beat eggs. Add sugar, butter, vanilla and sour cream. Slowly add flour and salt.
Spray 10” glass pie plate with Pam. Lightly coat bottom and sides with a few tablespoons of the batter, spreading with back of spoon. Pour in fruit mixture. Top with remaining batter. Sprinkle with cinnamon sugar. Bake 55-60 min until fruit is bubbling around edges and cake is done.