Easy and delicious, a must have for a quick cake that doesn't require a lot of steps to put together. The original recipe came from Ina Garden's book " How Easy Is That". I love the tartness of the cranberries and the granny smith apple then the sweet and creamy taste of the cake batter on top, with a little crunch for texture. All my tasters pronounced this a winning winter dessert. I bought a few extra bags of cranberries now when they are readily available to put in the freezer so I can make this cake when we are craving a berry dessert until the fresh spring and summer berries are in season.
Recipe:
Combine in a medium bowl:
12 ounces fresh cranberries
1 granny smith apple peeled, cored, and chopped
1/2 cup brown sugar, lightly packed
1 tablespoon grated orange zest, 1 teaspoon if using dried
1/4 cup orange juice
1 teaspoon cinnamon
Mix and place in a 10" pie plate
Beat together and pour over fruit mix:
2 extra large eggs
1 cup sugar
1 stick melted butter, cooled
1 teaspoon vanilla
1/4 cup sour cream
2/3 cup gluten free all-purpose baking mix**
1/4 teaspoon salt
Sprinkle with nutmeg sugar.
(1 teaspoon sugar mixed with 1/4 teaspoon nutmeg)
Bake @350 degrees for 50-60 minutes until a toothpick inserted in the middle of the cake comes out clean. The fruit will be bubbling around the edges.
**For information on the gluten free all-purpose baking mix used in this recipe visit:www.glutenfreebakingmixes.com
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