This recipe is inspired by a cranberry pie from Sarah Chase’s book Cold Weather Cooking. My friend Barbara Liberman calls it “easy cake”—I call it delicious. It’s even better served warm with vanilla ice cream.
Adapted from the "Barefoot Contessa How Easy is That?" by Ina Garten.
Preheat the oven to 325 degrees.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10-inch glass pie plate. 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 it over the batter. Bake for 55-60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.