Happy Thanksgiving! I am very thankful for and very blessed to have an amazing family with both parents and in laws still living, great friends, good health, an amazing partner who is my everything, our simple lifestyle, fresh fish, salty ocean air, gardening, sunsets, chocolate, wine 🙂 and amazing recipes that have been passed down through our families for years which I will share with you.
At our house, we will be celebrating Thanksgiving tomorrow so today is a pj day!!!! Which in my mind is the best day ever. My turkey is thawing; I just finished baking my dessert for tomorrow and my house smells amazing. I think a great book or movie will soon be on the agenda for the rest of the afternoon.
Here is my Thanksgiving day dessert! Tart, sweet, plump cranberries, apples, all baked and bubbly just waiting to be served with some whip cream or some vanilla ice cream!
Cranberry and Apple Cake (serves 9 – 12)
- 12 oz bag of fresh cranberries, picked over for stems
- 1 granny smith apple, peeled, cored and diced
- 1/2 cup brown sugar, lightly packed
- 1/4 cup orange juice
- 1 tsp cinnamon plus 1/4 tsp
- 2 eggs room temperature
- 1 cup sugar plus 1 TBSP
- 1/2 cup butter, melted and cooled
- 1 tsp vanilla extract
- 1/4 cup sour cream or plain yogurt (I used sour cream)
- 1 cup all purpose flour
- 1/4 tsp salt
Preheat oven to 325F degrees
Combine cranberries, apple, brown sugar, orange juice, and 1 tsp cinnamon in a medium bowl. Mix well and pour into baking dish sprayed with cooking oil. I used an 8 x 8 square dish but you could also use a 10 inch pie plate.
In mixing bowl, beat eggs on medium high for 2 minutes. With the mixer on medium, add 1 cup of sugar, butter, vanilla, and sour cream and beat until combined. On low speed, slowly add in the flour and salt until just combined. Pour the mixture over the berry mixture, covering it completely. Combine the remaining 1 TBSP sugar and 1/4 tsp cinnamon and sprinkle over the batter.
Bake for 55 – 60 minutes until the topping is cooked through and the berries are bubbling around the edges. Serve warm or at room temperature with whip cream or ice cream.
Recipe adapted from The Barefoot Contessa