Ina Garten’s fall cake, baked in a pie pan, will stand in for a real pie for people who are afraid to make crust.
|Butter (for the pan)|
|12||ounces (3 cups) fresh cranberries, rinsed and picked over|
|1||Granny Smith apple, peeled, cored, and diced|
|Grated rind of 2 oranges|
|1/4||cup freshly squeezed orange juice|
|1||teaspoon ground cinnamon|
|2||extra-large eggs, at room temperature|
|1/2||cup (1 stick) unsalted butter, melted and cooled slightly|
|1||teaspoon vanilla extract|
|1/4||cup sour cream|
|Cinnamon-sugar, made with 1/8 teaspoon ground cinnamon and 1 tablespoon sugar|
1. Set the oven at 325 degrees. Butter a 10-inch glass or ceramic pie pan.
2. In a bowl, combine the cranberries, apple, orange rind and juice, and 1 teaspoon of the cinnamon. Pour the mixture into the pan.
3. In an electric mixer fitted with the paddle attachment, beat the eggs at medium speed for 2 minutes. Add the sugar, butter, vanilla, and sour cream. Beat just until combined. On low speed, slowly beat in the flour and salt. Pour the batter over the fruit, covering it completely. Sprinkle with cinnamon-sugar mixture.
4. Bake the cake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean and the fruit is bubbling at the edges. Serve warm or at room temperature. Adapted from “Barefoot Contessa How Easy Is That?’’