Ina Garten Apple Cranberry Cake Recipe
This Ina Garten Apple Cranberry Cake from Ina Garten combines tender chunks of sweet apple with bright bursts of cranberry in a moist, buttery crumb. The balance of tart and sweet makes each slice flavorful without feeling heavy. It’s a simple, elegant bake that works beautifully for holidays or casual gatherings. The recipe includes clear steps, baking tips, and serving ideas to help you get a perfectly golden, fruit-filled cake every time.
Servings: 6
Ingredients
- 12 oz Fresh Cranberries
- 1 Granny Smith Apple peeled and diced
- 1/2 cup Light Brown Sugar
- 1 tbsp Orange Zest
- 1/4 cup Orange Juice freshly squeezed
- 1 1/8 tsp Ground Cinnamon
- 2 large Eggs
- 1 cup Granulated Sugar
- 1 tbsp Granulated Sugar
- 1/2 cup Unsalted Butter melted
- 1 tsp Vanilla Extract
- 1/4 cup Sour Cream
- 1 cup All-Purpose Flour
- 1/4 tsp Kosher Salt
Instructions
- Preheat your oven to 325°F.
- Lightly grease a 10-inch glass pie plate so the cake pops out easily after baking.
- In a medium bowl, toss cranberries, diced apple, brown sugar, orange zest, orange juice, and 1 teaspoon of cinnamon until the fruit gets coated evenly.
- Beat the eggs on medium-high for about 2 minutes until they're a bit thick.
- Add 1 cup granulated sugar, melted butter, vanilla, and sour cream, mixing just until everything comes together.
- Add the flour and salt on low speed and mix until you see no dry streaks.
- Overmixing makes the cake dense, so hold back.
- Spread the fruit mixture in your prepared pie plate.
- Pour the batter over and gently smooth it to cover the fruit.
- Mix the last tablespoon of granulated sugar with 1/8 teaspoon cinnamon and sprinkle over the batter for a crisp finish.
- Bake for 55 to 60 minutes.
- When a toothpick in the center comes out clean and the fruit bubbles at the edges, it's done.