So, while I love making pies, I don't always have time, and I realize that a lot of you don't either especially during the holidays. If you want a recipe this fall (perhaps for Thanksgiving?) that really is quick and easy then look no further than this cranberry apple cake from Ina Garten. That lady never disappoints. This is like a cross between a cake and a pie and it literally takes 15 minutes to make (okay, plus an hour to bake).
Oh, and now I'm curious about the phrase. If you are too, here you go, easy as pie.
Cranberry Apple Cake
12 ounces fresh cranberries, rinsed
1 granny smith apple, peeled, cored and diced (you should have about 1 cup)
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest (from 1 or 2 oranges)
1/4 cup freshly squeezed orange juice (from about 1 orange)
1 teaspoon plus 1/8 teaspoon cinnamon
2 eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1 stick unsalted butter melted and cooled slightly
1 teaspoon vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt
Vanilla ice cream for serving, optional
Preheat oven to 325 degrees.
Combine cranberries, apples, brown sugar, orange zest, orange juice, and 1 teaspoon cinnamon in large bowl. Pour into 10 inch pie plate (or similar sized pan).
In a mixer fitted with paddle attachment beat the eggs on medium-high speed for 2 minutes. Add 1 cup granulated sugar, butter, vanilla, and sour cream and mix until combined. Add flour and salt and mix until combined.
Pour batter over fruit and spread evenly. Combine remaining 1 tablespoon sugar and 1/8 teaspoon cinnamon and sprinkle over batter. Bake 55 - 60 minutes until toothpick inserted into the center of the cake comes out clean and fruit is bubbling around the edges. Serve warm or at room temperature with a scoop of vanilla ice cream if desired.
Serves 6-8.
