joe eats

I came across this recipe, “Easy Cranberry & Apple Cake,” compliments of Ina Garten in a magazine. I tried it, and I’ve got to say, “Wow! This is better than a bakery!” As you know, I am not typically a dessert person, but found myself savoring each bite, as well as going back for seconds. Why so good? The cake was perfectly moist, and the sweet apples and tart cranberries proved to be a heavenly combination. This cake was perfectly satisfying, delicately moist, and packed with antioxidant/ fiber-full berries. I’ve got to admit it. Foodie will not be eating this desert all by himself. However, I actually might….

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.

Savor on,

Marney

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