Barefoot Contessa Easy Cranberry & Apple Cake

This easy Barefoot Contessa Cranberry & Apple Cake is a warm and comforting dessert, perfect for any occasion. Packed with tart cranberries and sweet apples, it’s a simple yet delicious treat. You can easily adjust the ingredients based on what you have on hand, making it both flexible and flavorful. The cinnamon and orange zest give it an irresistible aroma.

Ingredients Needed

• 12 ounces fresh cranberries, rinsed and picked over for stems
• 1 Granny Smith apple, peeled, cored, and diced
• 1/2 cup light brown sugar, lightly packed
• 1 tablespoon grated orange zest
• 1/4 cup freshly squeezed orange juice
• 1-1/8 teaspoons ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• 1 cup granulated sugar, plus 1 tablespoon
• 1/4 pound (1 stick or 113g) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/4 cup  sour cream
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt

How To Make Easy Cranberry & Apple Cake

1. Preheat the oven: Preheat your oven to 325°F (170°C) and lightly grease a 10-inch (25cm) glass pie plate.
2. Prepare the fruit mixture: In a medium bowl, combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon. Set aside.
3. Make the batter: In the bowl of an electric mixer, beat the eggs on medium-high speed for 2 minutes. Add 1 cup of granulated sugar, the melted butter, vanilla extract, and sour cream. Beat until just combined. On low speed, gradually add the flour and salt and mix until smooth.
4. Assemble the cake: Pour the fruit mixture evenly into the prepared pie plate. Pour the batter over the fruit, spreading it out to cover the fruit completely.
5. Top and bake: In a small bowl, combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon. Sprinkle this over the top of the batter. Bake for 55-60 minutes, or until a toothpick inserted into the centre of the cake comes out clean and the fruit is bubbling around the edges.
6. Serve: Allow the cake to cool slightly before serving. Serve warm or at room temperature.

Recipe Tips

• Use fresh cranberries for a firmer texture and a burst of juicy flavour. Frozen cranberries can release too much moisture, making the cake soggy.
• Ensure the eggs are at room temperature: This helps them blend better with the other ingredients and creates a smoother batter.
• Mix the dry ingredients separately: Sifting the flour and baking powder ensures they are evenly distributed in the batter, giving you a consistent rise.
• Don’t overmix the batter: Overmixing can lead to a dense cake. Mix until just combined to keep it light and fluffy.
• Let the cake cool in the pan for 10 minutes: This allows the cake to set and makes it easier to remove from the pan without breaking.

How To Store Leftovers

• Refrigerate: Wrap leftover Cranberry & Apple Cake  tightly in plastic wrap or foil and refrigerate for up to 3 days.
• Freeze: Wrap leftover Cranberry & Apple Cake  tightly in plastic wrap and foil. Freeze for up to 2 months. To thaw, place it in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice

• Calories: Approximately 280
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 50mg
• Sodium: 90mg
• Potassium: 100mg
• Total Carbohydrate: 42g
• Dietary Fiber: 3g
• Sugars: 30g
• Protein: 2g

Try More Recipes:

• Barefoot Contessa Apple Pie Bars
• Barefoot Contessa French Apple Tart
• Barefoot Contessa Deep-dish Apple Pie
• Barefoot Contessa Carrot Cake Cupcakes