Apple Cranberry Cobbler Cake [RECIPE]

Our Apple Cranberry Cobbler Cake blends the fresh flavors of the season with a yummy cake topping.
(Photo by Jathan Fink, Jadeworks Entertainment)

In my opinion, autumn is the perfect time of year to bake because two of my favorite things are in season: apples and cranberries! While Heather is the primary baker in our house, there are a few things I do like to prepare when she’s not using the oven. In this case, I love this hybrid recipe which takes advantage of ripe seasonal fruit and tops it with yummy batter that rises too thick to be called a traditional cobbler. But it is oh so good. I hope you enjoy it as much as I do!

PREP: 15 minutes
COOK: 1 hour

INGREDIENTS

• 1 12-ounce bag fresh cranberries, rinsed and picked over for stems
• 2 small Granny Smith apples, peeled, cored and diced
• 1/2 cup packed light brown sugar
• 1 tablespoon grated orange zest from one large orange
• Freshly squeezed orange juice from one large orange, about 1/4 cup
• 1 1/8 teaspoons ground cinnamon, divided
• 2 jumbo eggs at room temperature
• 1 cup plus 1 tablespoon granulated sugar
• 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
• 1 teaspoon Mexican vanilla extract
• 1/4 cup sour cream
• 1 cup unbleached all-purpose flour
• 1/4 teaspoon kosher salt

DIRECTIONS

1. Preheat oven to 325°F.
2. In a medium bowl, combine cranberries, apples, brown sugar, orange zest, orange juice and 1 teaspoon of cinnamon. Set aside.
3. In a large bowl, beat eggs on medium high with an electric hand mixer until frothy, about 2 minutes. Add cup of granulated sugar, butter, vanilla, and sour cream and beat at medium speed just until combined. Add flour and salt, and beat on low until well combined and batter is smooth.
4. Pour fruit mixture evenly into an 9- x 9-inch square baking dish. Pour batter over fruit, covering it completely. Use a rubber spatula to smooth batter until surface is smooth. Combine remaining 1 tablespoon of granulated sugar and 1/8 teaspoon cinnamon and sprinkle it over the batter. Bake for an hour or until a toothpick inserted in the middle of the cake comes out clean and fruit is bubbling around the edges. Serve warm with a dollop of vanilla ice cream.

TIP: Cake may be prepared 1 day ahead of time and served warmed or at room temperature.

YIELDS: 8 servings

© 2015 Jadeworks Entertainment