Apple Cranberry Cake Barefoot Contessa Recipe
Savor the taste buds experiencing the Barefoot Contessa’s Apple Cranberry Cake recipe. This mouth-watering point reward pays homage to nature’s pairing of apples and cranberries; the former sweet while the latter a little sour.
Here, you will learn the tricks that Ina Garten’s famous baking skills and start your culinary journey. Here is a step-by-step recipe for the cake from choosing the best ingredients to baking the cake to perfection.
Although this is not your everyday cake, anyone whether a professional chef or a beginner in the kitchen should consider this cake to be among their options when hosting a party. Ready your tummies, people because this delicious dessert will really make any guest fall for it, literally. I have 20 years of experience in cooking. So you can trust me.
Overview of the Apple Cranberry Cake Recipe
One of my favorites right now is the Apple Cranberry Cake by the Barefoot Contessa; a perfect mix of Fall ingredients for any occasion. Top it with sweet apples and cranberries and the dish is decent balanced in terms of sweetness and tartness.
This cake is tender on the inside of the group and has a great crust externally which is sugared and very crunchy.
Key Ingredients
The basis of this recipe is fresh apples and crispy, wonderful berries – cranberries. These fruits are placed in dough composed of all sorts of flour, sugar, and butter in a manner that gives a taste of richness.
A few drops of vanilla extract and the grinding of cinnamon provide an additional bouquet of warm, coziness to the cake.
Preparation Highlights
This is a very simple recipe and that’s probably why it’s lovely. So you first will cream together butter and sugar, then add in eggs and vanilla. You beat the dry ingredients with a mixer and then fold them into the batter as well as the fruits.
It helps to distribute the flavors evenly within the cake of the method makes sense that way.
Serving Suggestions
As soon as the green apple has caramelized and turned a golden color, this Apple Cranberry Cake can be enjoyed warm or even at room temperature. This goes very well with just a spoonful of whipped cream or a scoop of vanilla ice cream for an extra measure of luxury.
This cake is perfect for breakfast or brunch or even as a sweet treat you enjoy post-dinner.
Ingredients You’ll Need
First things first, to cook the tastiest apple cranberry cake by Barefoot Contessa you will need to choose from the list below more sweet and sour ingredients. Raw apples will also add a good crunch while the tartness of the cranberries complements the moist butter cake and this recipe will be a hit with all.
Fruit Filling
For the star of the show, you’ll need:
- 3 Granny Smith apples, peeled and chopped
- 12 ounces fresh cranberries
- 1 tablespoon grated orange zest
- 1/4 cup freshly squeezed orange juice
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
Cake Batter
The cake’s rich texture comes from:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
Streusel Topping
For that irresistible crunch, prepare:
- 1/4 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 4 tablespoons cold unsalted butter, diced
Some of these ingredients include; These quality ingredients make a cake full of taste and texture for any occasion.
Step-by-Step Instructions
Prepare the Batter
What you want to do first is first, heat your oven to either 350 degrees or 175 degrees Celsius or whatever. Preheat oven to 350 degrees In a large bowl use an electric mixer to beat the butter and sugar until light and fluffy, 1/2 cup unsalted butter, and 1 cup granulated sugar.
Secondly, we mix in 2 large eggs and add eggs one at a time (beating well each time) into the bowl. Put 1 teaspoon of vanillin on top of the cookies to have a good smell. In a 1 ½ because all-purpose flour, baking powder, and a ¼ salt.
Then spoon the dry ingredients in, adding but 1/2 cup milk or enough milk or water to affix periodically.
Add the Fruits
2 cups of peeled and diced apples and 1 cup of fresh cranberries are folded in. As cranberries were extremely tart they will go well with the naturally sweet apples, creating a nice taste combination. Flatten to the top of a 9-inch greased cake pan and spread evenly. Like this.
Bake and Finish
Cook the cake for 45 – 50 minutes, or until your toothpick comes out clean when inserted into the cake. The top should be golden brown and not rocks-like but slightly springy to the touch. Cool so and the cake on the pan for the next ten minutes before putting it in the wire rack.
To add that extra special touch, once the cake is cool sift powdered icing sugar over the top of the cake before serving. This Apple Cranberry Cake can be best enjoyed during fall events or as home-spun comfort food during the colder months of winter.
Tips for Perfecting Your Apple Cranberry Cake
Choose the Right Apples
Choose apples that do not turn to mush when baked, they are best used in a cake, for this reason. Good examples include green apples like granny smith, honey crisp, or Braeburn apples.
These various make perfect sour-to-sweet balances which combine well with cranberries to give some sort of a balance. In general, don’t use apples that are too tender, such as Red Delicious, which can become mealy when baked.
Balance Sweetness and Tartness
To come up with a recipe that will make people remember the taste of the Apple Cranberry Cake they need to make sure that they get the combination between the two types of tastes just right.
You can revert and add more sugar to the dessert depending on how sour your cranberries are and the sweetness of your apples. If using particularly sour fresh cranberries, it may be necessary to add one or two more tablespoons of sugar to the batter.
On the other hand, if your apples are a little sweet then you may have to reduce a little on the sugar.
Prevent a Soggy Bottom
To ensure a perfectly baked cake with a crisp bottom, try these techniques:
- Before you fry, dust your slices with a little flour as per the recipe for apple fritters. This assists in taking out added humidity.
- The thick, symmetrical base we choose will ensure that the pan does not attach itself to the heat source.
- Position the cake on the lower third of your oven to help with browning from the bottom.
If you follow these tips, you are on your way to making an enticing Apple Cranberry Cake that will leave the impression of being made by the Barefoot Contessa.
Storing and Serving Your Apple Cranberry Cake
Proper Storage Techniques
Like all cakes, to make your Apple Cranberry Cake as moist and tasty following is important, that you keep it stored. I suggest covering the cake with plastic wrap or aluminum foil after cooling, ideally.
For not more than three days keep at room temperature the cake, according to the instructions. If you have to store it for a longer time (up to 3 days), you can freeze it for up to one week and store it at room temperature.
It is however also good to note here that should the cake be chilled, then it should be put back to room temperature to give the best taste and texture.
Serving Suggestions
Here are ideas that might help you to make the presentation of Apple Cranberry Cake more attractive when it’s finally time to serve dessert. Finally, you can, for that chic look, pat the top with powdered sugar just before you plan to serve.
In the same regard, each slice may be served with a scoop of vanilla ice cream or a dab of freshly whipped cream to balance the fruit taste. For that special extra touch, pour some warm caramel sauce over each portion.
Reheating and Refreshing
That’s very easy if you have kept your cake in the refrigerator you can easily warm it up before serving. If you wish to prepare the slices by using the microwave then just put single slices inside the microwave and heat it for 10-15 sec only.
To get that crunch on, try heating slices in a frying pan at medium heat with a little butter. This method creates the right texture and also enhances the flavors of the cake contrasting the moist with the dry ingredients.
Please bear in mind that a small amount of warmth can make a big difference in the taste of your Apple Cranberry Cake.
Conclusion
Enjoying the very last crumb of this delicious Apple Cranberry Cake you will know why this recipe became a favorite of the Barefoot Contessa. The tartness of cranberries combined with the sweetness of apples complement each other well then folded in a soft moist butter cake.
Whether you want to impress your guests during the holiday period or simply want to include a slice in your afternoon tea break, then this recipe will work wonders for you. That is why, with Ina Garten’s help, you’ve produced a classic that is easy and elegant at the same time.
Therefore put on your apron, switch on the oven, and set to embrace the taste buds in this splendid Apple Cranberry Cake. Every cook and every food-loving person will appreciate it.
Frequently Asked Questions (FAQs)
Can I use frozen cranberries instead of fresh ones?
True, you don’t need to use fresh cranberries in the making of this Apple Cranberry Cake as you can use frozen cranberries. While you shouldn’t be cooking the mozzarella cheese immediately anymore, for once it’s always best to thaw the mozzarella cheese if ever frozen, and make sure that it is free from water when done.
This will stop the cake from becoming soggy and will keep the cake together so everyone can get their share of the cake.
How long will this cake stay fresh?
If you don’t eat the Apple Cranberry Cake in 3 days or so, it must be stored in an airtight container at room temperature. If stored in a refrigerator you can also freeze it until you use it within a 1 week turning it into a perfect product with the best quality.
Still, you have to remind your guests to bring it to room temperature before eating, as the taste will be the best.
Can I make this cake ahead of time?
Absolutely! This cake is fantastic, it is so you can make it a day or two before the serving time. ‘Make ‘best cooked a day ahead, then left at room temperature, surface tightly wrapped in plastic’.
If you’re a bit further into the future, you store the cake in the freezer for up to 3 months if need be. You just use it and defrost it for a few hours in a refrigerator before you eat it.
What type of apples work best for this recipe?
You want to use firm apples, and if a baking apple then all the better. Granny Smith, Honey Crisp, and Braeburn apples are preferred for this recipe. These varieties are quite sweet and a bit sour, fitting them well with cranberries.
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