{ Christmas Cake }


Yes, I know the holidays are over, but before we get too far away from Christmas and while it is still cool outside, I thought I’d share this Cranberry Apple Cake…that I like to call Christmas Cake, because it makes the whole house smell like Christmas.

{ ingredients }

  • 12 ounces fresh cranberries, rinsed and picked over for stems
  • 1 gala apple or pear, peeled, cored, and diced
  • ½ cup brown sugar, lightly packed
  • 1 tablespoon grated orange zest (2 oranges)
  • ¼ cup orange juice
  • 1 1⁄8 teaspoons ground cinnamon
  • 2 extra-large eggs,
  • 1 cup plus 1 tablespoon granulated sugar
  • 1 stick unsalted butter, slightly melted
  • 1 teaspoon pure vanilla
  • ¼ cup sour cream
  • 1 cup all-purpose flour
  • ¼ teaspoon kosher salt

{ directions }

  1. Preheat the oven to 325 degrees.
  2. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
  3. Beat the eggs on medium-high speed for 2 minutes in stand mixer. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. Slowly add the flour and salt.
  4. Pour the fruit mixture evenly into a 10-inch 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.
  5. Bake for 55 to 60 minutes, until slightly browned on top and the fruit is bubbling around the edges. Serve warm or at room temperature.

Makes about 6-8 servings. I have served this warm with vanilla ice cream as dessert and also as a coffee cake for brunch.

Adapted from this recipe.

{ Keep cooking in Love & Light! }

Cranberry Apple Cake

2 thoughts on “{ Christmas Cake }

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