Ina Garten calls this her “Easy Cranberry and Apple Cake”. I call it a Pie-Caken because it’s like a pie with a cake on top. I became an expert on this Pie-Caken after making it 4 times in about 2 months time this fall. The flavors are just perfect for fall. And as an expert I can confirm that it is in fact what Ina claims: easy. And it is delicious. For starters, the batter is quite possibly the most amazing batter ever. I could eat a whole bowl of it. I’m currently scheming of other ways to use it (as a pancake batter, perhaps?).
Try this out and I can almost guarantee that you will not be disappointed. You know what is disappointing though? When you use too small of a pie plate and the fruit bubbles over, burning your oven. No worries though–it did not go to waste, I still ate the Pie-Caken.
The Recipe (adapted from Ina Garten’s recipe)
- 12 ounces fresh cranberries, rinsed and picked over for stems
- 1 Granny Smith apple, peeled, cored, and diced
- 1/2 cup light brown sugar
- orange zest from one grated orange
- 1/4 cup freshly squeezed orange juice
- 1 1/8 teaspoons ground cinnamon, divided
- 2 extra-large eggs, at room temperature
- 1 cup plus 1 tablespoon granulated sugar
- 1 stick unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- Preheat oven to 325 degrees.
- Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
- In another medium bowl, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined.
- On low speed, slowly add the flour and salt. (Eat some batter. Come on, you have to try it.)
- Pour the fruit mixture evenly into a 10-inch (not 9-inch, as I found out the hard way) glass pie plate. Pour the batter over the fruit, covering it completely.
- Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter.
- Bake for 55 to 60 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 maybe with some freshly whipped cream or vanilla ice cream.