- fresh cranberries - 360 Grams
- apple - 1 piece
- light brown sugar - 1/2 cup
- grated orange peel - 1 Art. a spoon
- freshly squeezed orange juice - 1/4 Cups
- ground cinnamon - 1 1/8 Teaspoons
- large eggs, room temperature - 2 pieces
- sugar - 1 glass (plus 1 tablespoon)
- a stick of melted butter - 1 Piece
- vanilla extract - 1 teaspoon
- sour cream - 1/4 Cups
- flour - 1 cup
- salt - 1/4 teaspoons
1. Preheat the oven to 160 degrees. Sprinkle the cake pan with oil in the sprinkler and leave to the side. Apple peel, remove the core and cut into cubes of medium size. Mix cranberries, apple, brown sugar, orange peel, orange juice and 1 teaspoon of cinnamon in a bowl. Set aside. 2. In another medium bowl, beat the eggs with a whisk, about 1 minute. Add 1 cup sugar, melted and lightly chilled butter, vanilla extract and sour cream. Mix thoroughly until smooth. Gradually add flour and salt, mix. 3. Put the cranberry-apple mixture into the prepared form. 4. Pour the dough from the top and smooth it. 5. Mix the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon. Sprinkle the mixture with the dough. 6. Bake the cake for 55-60 minutes, until the toothpick inserted in the center, will not go out clean. 7. Serve the cake warm or at room temperature with a vanilla ice cream ball.
Servings: 8