Cranberry Apple Cake

This is a delicious, colorful cake that would make a lovely addition to any holiday buffet. I actually would call it more of a cobbler, since the fruit is covered by a cake topping rather than “embedded” in the dough. But it doesn’t matter what you call it – it’s good, and it uses one of my favorite holiday ingredients – cranberries.

Core, peel and chop the apples.



Rinse the cranberries and pick through them to remove any that are mushy or bruised. You can usually do this just by filtering them through your fingers – it will be pretty obvious which ones need to be tossed!



Put the apples and cranberries in a 9x13 dish, or equivalent



and sprinkle the brown sugar over them.



Next, pour on the orange juice,



Then sprinkle with the cinnamon, and stir together so all the fruit is coated.

For the cake, in a large mixing bowl beat the eggs for 2 minutes. Then add the sugar,



sour cream,



melted butter



and vanilla and beat until combined. Add the salt and flour



and mix until incorporated. Spread the batter over the fruit,



then mix the remaining sugar and cinnamon and sprinkle over the batter.



Bake for 50 minutes or until the cake tests done.



This cake is delightful served warm with vanilla ice cream.



Get more holiday inspiration at Tempt my Tummy Tuesday, Tasty Tuesday and Tuesday at the Table.

Cranberry Apple Cake

1 12 0z. bag fresh cranberries, picked over and rinsed
2 Granny Smith apples, cored, peeled and chopped
1/2 cup brown sugar
1/4 cup orange juice
1 tsp. cinnamon
3 eggs
1 cup sugar
1/2 cup butter, melted and cooled
1 tsp. vanilla
1/4 cup sour cream or plain yogurt
1 cup flour
1/4 tsp. salt
1 Tbsp. sugar
1/8 tsp. cinnamon

In a 9x13 baking dish, combine the apples, cranberries, brown sugar, orange juice and cinnamon and mix well to coat all the fruit.

In a large mixing bowl, beat eggs for two minutes. Add 1 cup sugar, butter, vanilla and sour cream. Beat until combined. Add flour and salt, beat until incorporated.

Spread cake batter over fruit in pan. Combine the 1 Tbsp. sugar and 1/8 tsp. cinnamon and sprinkle over batter. Bake at 325 for 50 minutes or until cake tester comes out clean. Serve warm or at room temperature. Serves 8-10.