Tangy Fresh Cranberry Apple Cake

Tangy, Sweet and Colorful…A Super Easy Cake Recipe for Thanksgiving that you will absolutely love!

12 ounces fresh cranberries, rinsed and picked over for stems
1 apple, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest
1/4 cup freshly squeezed orange juice
1 teaspoon ground cinnamon
2 extra-large eggs, at room temperature
1 cup granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour sieved with 1/4 tsp salt and 1 level tsp baking powder.
Preheat the oven to 325 degrees F.
Mix the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Pour into a 10 inch glass baking dish and keep aside.

Beat the eggs with an electric mixer till well blended….about 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. Then on low speed, slowly add the sieved flour.

Now, pour the cake batter over the fruit layer, using a spoon to spread it evenly.

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 with some whipped cream or a scoop of vanilla Icecream!