In celebration of Dean’s birthday (we won’t say which one!), Susan made his favorite dessert, Cranberry Apple Cake. A twist on a Bareoot Contessa recipe, this is a staple at our family holidays— and not just because it’s so easy to make! Sweet and the tiniest bit tart, this cake is sure to become a favorite with your family too.
Serves 6 to 8
12 ounces fresh cranberries, rinsed and picked over for stems- frozen are perfectly fine, no need to thaw
2 Granny Smith apples, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
2 tablespoons ground cinnamon, divided, plus some to sprinkle on top
1 tablespoon ground ginger
2 extra large eggs, at room temperature
1 cup granulated sugar- we use unbleached
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream- plain Greek yogurt works beautifully
1 cup all-purpose flour
1/4 teaspoon kosher salt
1 tablespoon raw sugar to sprinkle on top (optional)
White’s Pottery deep dish pie plate in Dark Pewter, available at Chateau
French Linen tea towel in black check, available at Chateau
DIY Vanilla Kit (top left), available at Chateau
Preheat the oven to 325 degrees Fahrenheit.
Combine the cranberries, apples, brown sugar, and 1 tablespoon cinnamon in a White’s Pottery oven-safe pie dish. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add the granulated sugar, butter, vanilla, and sour cream until just combined. On a low speed, slowly add the flour, salt, ginger, and remaining tablespoon of cinnamon.
Pour the batter over the fruit mixture, covering it completely. Sprinkle the top with a pinch of cinnamon and raw sugar (optional). Bake for 60 to 70 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature. Pairs well with our selection of gourmet herbal teas.
White’s Pottery plates and assorted antique silverplate forks and serving pieces, available at Chateau