This is one of those desserts masquerading as something it is not. It’s baked in a pie plate. It looks like a pie. But it is a delicious, easy peasy cake. The inspiration comes from Ina Garten of Barefoot Contessa fame, one of my most favorite cook-book authors.
This is the cake to whip up when you just can’t face another pumpkin pie at Thanksgiving. It’s an absolutely doodle to make. It simply hums along when you serve it with morning coffee. It is so rewarding. Combing tart cranberries and apples with a sweet cake topped with walnuts and cinnamon sugar. Could you ask for anything more? Of course. Top your slice of goodness with a big scoop of vanilla ice cream.
(chef’s note: If you use frozen cranberries defrost before adding to your cake)
|CRANBERRY, APPLE AND WALNUT CAKE|| |
- 12 ounces fresh or frozen (defrosted and drained) cranberries
- 1 Honey Crisp or Granny Smith apple, peeled and diced
- ½ cup lightly packed light- brown sugar
- 1 tablespoon grated orange zest
- ¼ cup orange juice
- 1¼ teaspoons cinnamon - divided
- 2 extra-large eggs or 2 large eggs and 1 egg yolk at room temperature
- 1 cup plus 1 tablespoon granulated sugar
- ¼ pound (4 oz) unsalted butter melted and slightly cooled
- 1 teaspoon pure vanilla extract
- ¼ cup sour cream
- 1 cup all-purpose flour
- ¼ tsp coarse sea salt
- 1 cup coarsely chopped roasted walnuts
- Preheat oven to 325 degrees.
- Combine in a large bowl the cranberries, apple, brown sugar, orange zest, orange juice and 1 teaspoon of the cinnamon. Give it a good stir and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment beat the eggs on medium for two minutes.
- Add 1 cup of the granulated sugar, the melted butter, vanilla and sour cream and beat on medium until combined.
- Add the flour and salt and mix on low speed JUST until combined.
- 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 sugar, the chopped roasted walnuts and ¼ teaspoon of cinnamon and sprinkle it over the batter.
- Bake for 55 to 60 minutes until a tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges.
- Serve warm or at room temperature.