Easy Cranberry and Apple Cake

     Ina Garten hit another one out of the park with this Easy Cranberry and Apple Cake.  Somewhere between a pie, a cake and a cobbler, the apples and cranberries bake on the bottom leaving a moist, buttery cake-like top layer.  In my 10 inch dutch oven, the cake baked for 50 minutes with 10 coals in a ring around the bottom, 14 placed around the edge of the lid and 6 spaced evenly in the center.  Using seasonal fruits, this is a great dessert for the holidays made better when topped with your favorite ice cream or sweetened whipped cream.

Easy Cranberry and Apple Cake
12 oz fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored and diced
1/2 cup brown sugar, lightly packed
1 Tblsp grated orange zest
1/4 cup freshly squeezed orange juice
1 1/8 tsp ground cinnamon, divided
2 eggs
1 cup plus 1 Tblsp granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 tsp vanilla extract
1/4 cup sour cream
1 cup flour
1/4 tsp salt

     Lightly oil or spray 10 inch dutch oven.
     In medium bowl, combine the cranberries, apple, brown sugar, orange zest, orange juice and 1 teaspoon of the cinnamon; set aside.
     In the bowl of an electric mixer, beat the eggs on medium-high speed for 2 minutes.
     With the mixer on medium, add 1 cup granulated sugar, the butter, vanilla and sour cream; beat just until combined.
     On low speed, slowly add the flour and salt.
     Pour the fruit mixture evenly into prepared oven.
     Pour the batter over the fruit, covering it completely.
     Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon; sprinkle over batter.
     Bake at 325 for 50-55 minutes or until tester comes out clean and fruit is bubbling around the edges.
     Serve warm or at room temperature.
     Makes 6 servings.

Spread berry mixture in prepared dutch oven

Spread thick batter evenly over fruit

Bake at 325 degrees for 50 minutes

An orange flavored, tart, buttery and definitely easy dessert