Cranberry and Apple Cake

12 oz fresh cranberries
1 Granny Smith apple, peeled, cored and diced
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest
1/4 cup fresh squeezed orange juice
1 1/8 tsp ground cinnamon
2 extra large eggs at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 (1 stick) unsalted butter, melted and slightly cooled
1 tsp vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 tsp kosher salt

Preheat the oven to 325 degrees

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of cinnamon in a medium bowl, set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat until just combined. On low speed, slowly add the flour and salt.

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 granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes our clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

(I'm not sure if it's my oven, but when I've made this it always needs to bake 5-10 min longer than the recipe says)

Serves: 8

Source: unknown

Prepared by: Heather for the October 2015 meeting.