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Ina Garten Easy Cranberry And Apple Cake

Ina Garten Easy Cranberry And Apple Cake
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This simple, rustic cake combines tart fresh cranberries with sweet apples, all bound in a tender, buttery batter. The result is a beautifully balanced dessert with a crisp golden exterior and a moist, tender crumb that pairs perfectly with a dusting of confectioners’ sugar or a dollop of whipped cream.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 1/2 cup sour cream (full-fat)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/2 cup fresh cranberries (if frozen, do not thaw)
  • 1/2 medium apple, peeled, cored, and cut into 1/2-inch dice (such as Granny Smith, about 1/2 cup diced)
  • 1 tablespoon confectioners’ sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 350°F / 177°C. Grease a 9-inch round cake pan or an 8-inch square baking dish with butter or nonstick spray, then line the bottom with a round of parchment paper for easy release.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. Make sure there are no lumps; the mixture should look uniform and pale.
  3. In a separate medium bowl, combine the egg, sour cream, melted butter, and vanilla extract. Whisk until the mixture is smooth and pale yellow, about 30 seconds.
  4. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula just until combined. Do not overmix; a few small lumps in the batter are fine, as overworking develops gluten and toughens the cake.
  5. Gently fold in the fresh cranberries and diced apple with the spatula. Distribute them evenly throughout the batter, but avoid crushing the cranberries so they stay intact during baking.
  6. Scrape the batter into the prepared pan and spread it evenly with the spatula. The batter will be thick and slightly chunky.
  7. Bake the cake on the center rack for 45 to 50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top browns too quickly after 40 minutes, tent loosely with foil.
  8. Place the pan on a wire rack and let the cake cool in the pan for 10 minutes. Then run a knife around the edges, invert onto the rack to remove the pan, and peel off the parchment. Flip the cake right side up and let cool completely, about 1 hour.
  9. Just before serving, dust the top with confectioners’ sugar using a fine-mesh strainer. Slice into 4 generous wedges and serve warm or at room temperature.

Notes

Store any leftover cake tightly wrapped in plastic at room temperature for up to 3 days. To freeze, wrap the cooled cake (without sugar dusting) in two layers of plastic and one of foil for up to 3 months. Thaw overnight at room temperature, then reheat individual slices in a 300°F / 149°C oven for 5 to 7 minutes or microwave on low for 15-20 seconds. For best flavor and texture, serve within 24 hours.

Nutrition

Keywords: cranberry apple cake, easy cake recipe, Ina Garten cake, fall dessert, cranberry dessert, apple dessert, simple cake, holiday baking, fruit cake, rustic cake

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