It’s so hard to make a choice of Thanksgiving desserts. Usually by the time dessert rolls around everyone is so full . Somehow though everyone seems to rally for dessert, no matter how full. It’s been on my mind what to bake? I already baked my apple pie which is in my freezer from my Baking Class at ICE. I know so nice and light right??? Well it’s Thanksgiving, and no one is eating the whole cake, so don’t moan and groan. This is an easy one to do. Pumpkin Cheesecake, not so easy. So if you haven’t finalized your decision, this is a great way to go. I got this recipe from Barefoot Contessa. (Ina Garten). How easy is that? cookbook. This is a wonderful recipe to make for as long as you have those wonderful cranberries, so stock up in the freezer while they’re around.
10″ glass (Pyrex) pie plate
1 bag of fresh cranberries (rinse and pick out stems, etc.)
1 Apple peeled, cored, and diced (Granny Smith is a good choice here
1/2 cup light brown sugar, lightly packed
1 tablespoon orange zest (probably need 2 average size oranges)
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon,( divided 1 Teaspoon for fruit mixture and 1/8 teaspoon for topping)
2 xtra large eggs, at room temp.
1 cup plus 1 tablespoon granulated sugar
1 stick unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract
1/4 cup sour cream (lite OK) not fat free please
1 cup all-purpose flour
1/4 teaspoon kosher salt
Preheat oven to 325 degrees
Combine the cranberries, apple, brown sugar, orange zest, orange juice and 1 teaspoon of cinnamon in a medium bowl. Set aside.
In the bowl of an electric mixer with the paddle attachment, beat the eggs on medium-high speed for about 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla and sour cream and beat until just combined . On low speed, slowly add in the flour and salt.
Pour the fruit mixture evenly into a 10 inch glass pie plate (Pyrex) 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 over the batter. Bake for 55 – 60 minutes, until a toothpick or cake tester inserted into the middle comes out clean and the fruit is bubbling around the edges.
Serve warm or at room temperature. Delicious with vanilla ice cream.