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Looking for a cozy dessert that celebrates fresh, local ingredients? Our Apple Cranberry Cake is the perfect blend of tart cranberries, sweet apples, and warm spices, topped with a golden, buttery crust. Made with love and the zest of local flavours, it’s a delightful treat for any occasion.
Discover how easy it is to bring this farm-to-table dessert to life in your own kitchen. Serve it warm or at room temperature—either way, it’s bound to be a hit!
Yield: 6 to 8 servings
Ingredients:
| Amount | Ingredient |
| 1 bag (340g) | Fresh local cranberries |
| 1 | Granny Smith apple, peeled, cored, and diced |
| 1/2 cup | Brown sugar, lightly packed |
| Zest and juice of 1 | Orange |
| 1 1/8 tsp | Ground cinnamon, divided |
| 2 | Extra-large eggs, at room temperature |
| 1 cup plus 1 Tbsp | Sugar |
| 1/4 lb (1 stick) | Unsalted butter, melted, cooled |
| 1 tsp | Vanilla extract |
| 1/4 cup | Sour cream |
| 1 cup | All-purpose flour |
| 1/4 tsp | Kosher salt |
Instructions:
- Preheat oven to 325°F.
- Combine cranberries, apple, brown sugar, orange zest, juice, and 1 tsp cinnamon in a medium bowl.
- Pour the mixture into a 10-inch glass pie plate.
- In a large bowl, use an electric mixer to beat eggs on medium-high speed for 2 minutes.
- Add 1 cup sugar, melted butter, vanilla, and sour cream, and beat just until combined.
- On low speed, slowly mix in the flour and salt.
- Pour the batter over the fruit mixture, covering it completely.
- Combine the remaining 1 Tbsp sugar and 1/8 tsp cinnamon, then sprinkle it over the batter.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the middle comes out clean and the fruit is bubbling around the edges.
- Serve warm or at room temperature.
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