APPLE CRANBERRY CAKE
Apple Cranberry Cake
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 (1 large orange)
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 natural Greek yogurt
1 cup all-purpose flour
1/4 teaspoon kosher salt
Place Onmia base plate on burner and set at high for 5 minutes
(for conventional oven heat to 325 ° C)
Combine the cranberries, apple, brown sugar, orange zest,
orange juice, and 1 teaspoon of the cinnamon in a medium bowl.
With a hand whisk beat eggs for a couple minutes until frothy and creamy.
Add sugar, butter, vanilla and yogurt and stir until combined.
Slowly add flour and salt.
(For conventional kitchens or those boats that are equipped with electric gadgets: 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 yogurt and beat just until combined. On low speed, slowly add the flour and salt.)
Pour the fruit mixture evenly into a very well greased Omnia pan
(or a 10″ pie pate)
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.
Place the lid on the Omnia pan,
position on base plate,
turn down heat to medium.
Test with toothpick after 40 minutes. I found my cake was ready around the 45 minutes mark.
(Conventional oven: bake for 45-50 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….
Posted by Kathy Haslam