Holiday Dessert by Ian Garten

Holiday Dessert by Ian Garten

If you haven't had the pleasure of flipping through one of Ina Garten's many cook books, you have a treat waiting for you. Ina (yes, we're on a first name basis) creates the most delicious recipies that are also easy! She's my first stop when looking for something to cook or bake. Which is why it shouldn't come as much of a suprise to you that one of my favorite Holiday desserts is her Easy Cranberry Apple Cake. Unlike the other recipes I've blogged about, I've made no changes to this one, it's perfect the way it is. Here's what you'll need;


  • 12 ounces fresh cranberries, rinsed and picked over for stems
  • 1 Granny Smith apple, peeled, cored, and diced
  • 1/2 cup light brown sugar, lightly packed
  • 1 tablespoon grated orange zest (2 oranges)
  • 1/4 cup freshly squeezed orange juice
  • 1-1/8 teaspoons ground cinnamon, divided
  • 2 extra-large eggs, at room temperature
  • 1 cup plus 1 tablespoon 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
  • 1/4 teaspoon kosher salt

  • Method:

    Preheat the oven to 325 degrees.

    Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

    In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 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. On low speed, slowly add the flour and salt.

    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. 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.

    I like to serve with Tillamook Vanilla Bean Ice Cream! May your holidays be as warm and cozy and this cake. Cheers!

    You can check out more Ina Garten Recipes here!


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