October 2nd, 2011
Cranberry and Apple Cake, Recipe, It’s Easy, Delicious, Gluten Free, Perfect for the Season
Baking is not my strength. I love easy desserts; no fuss. When I found this cranberry and apple cake recipe I thought I could make it my own easily.
Credit has to be given to the Barefoot Contessa. Her recipes are very easy to follow. Due to dietary restrictions in my family I made this recipe gluten free and reduced the sugar by half. To tell you the truth if I had put all that sugar, I think it would have been too sweet.
Instead of flour I used Pamela’s Baking & Pancake Mix. All natural and gluten free. I get it at the supermarket. It is a baking mix used for waffles, cookies, crepes, muffins, pancakes…etc. I thought, why not for the topping? Guess what? It worked!
If you do not have dietary restrictions, then use all purpose flour.
Cranberry and Apple Cake
12 ounces fresh canberries
1 Granny Smith apple, peeled, cored, and sliced
1/4 cup light brown sugar (I used Splenda blend)
1 tablespoon grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon, divided
2 large eggs, at room temperature
1/2 cup plus 1/2 tablespoon granulated sugar (I used Splenda blend)
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract (I used gluten free)
1/4 cup sour cream
1 cup flour, either gluten free for dietary restrictions or all-purpose flour
1/4 teaspoon kosher salt
You won’t believe how easy this recipe is. First preheat your oven to 325 degrees.
In a bowl, combine cranberries, apple, brown sugar, orange zest, orange juice and 1 teaspoon of the cinnamon. Set aside.
Then, use an electric mixer and beat on medium-high speed the eggs for about 2 minutes. Just on medium speed, add the sugar, butter, vanilla, and sour cream and beat until just mixed. On the lowest speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10 inch glass pie plate. My pie plate was a deep dish plate. Pour batter over the fruit, covering it completely. The batter will be somewhat thick so spread it with a knife or spatula.
Combine the remaining 1/2 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter.
Bake for 55 to 60 minutes, until you test it by inserting a toothpick or a knife, like I do, and it comes out clean. The fruit should be blubbling around the edges, as well.
Serve warm or at room temperature. Just by itself, with ice cream or accompanied by some good cheese, this recipe is a keeper!!
Enjoy!!….talk to you later….
Tags: Cranberry and Apple Cake, Easy, Gluten Free, gluten free recipe, Recipe
