I saw this recipe on a dessert episode of Barefoot Contessa a few months back an knew it would be perfect for Thanksgiving. It was bursting with flavor, super fresh, and really easy to make.

Domestocrat’s Apple Cranberry Cake (adapted from Ina Garten’s Easy Cranberry and Apple Cake recipe)
8 oz. cranberries (a 12 oz. bag will work but it was be very cranberry-y!)
2 apples, peeled, cored, and thinly sliced (I used Fiji but Granny Smith or Gala would work too)
1/2 cup brown sugar
The juice and zest of 1 orange
1 tsp. cinnamon (plus 1/4 tsp. for the cinnamon sugar mixture)
2 eggs
1 cup sugar (plus 1 tbsp. for the cinnamon sugar mixture)
1 stick (8 tbsp.) butter
1 tsp. vanilla
1/4 cup greek yogurt or sour cream
1 cup unbleached cake flour (AP will work too)
1/4 tsp. kosher salt

Start by prepping the fruit. Rinse the cranberries and pick out any bad ones. Peel and thinly slice the apples as well.

In a big bowl mix the cranberries, apples, brown sugar, orange juice and zest, and cinnamon together. Set that aside.

In a separate big bowl (or stand mixer), make the cake batter. Mix together the eggs, sugar, butter, vanilla, salt, greek yogurt, and flour. When using cake flour it’s super important not to overmix. Stop right when the ingredients have just come together.

Grease any baking dish of your choice (I used a 9×9 baking pan), pour the fruit in to the bottom, cover with the cake batter, and then smooth the batter out to the edges.

Mix the extra 1 tbsp. of sugar and 1/4 tsp. of cinnamon together and sprinkle over the top.

Bake on 325 degrees for roughly 45 minutes or until a toothpick inserted into the center comes out clean.

My recommendation is to serve the cake slightly warm with some vanilla bean ice cream on top. So good.