This Cherry Apple Cake is a pie but it has so many similarities to a cake! This sweet and simple dessert is beyond delicious and perfect for the upcoming holiday season! And the beauty of this recipe is it can be made with a variety of different fruits!
Last February, I spent some time traveling in London for work and let me tell you it was AMAZING! I completely lost myself in the food and the experience and threw out all the rules while I was visiting. No counting of calories, carbs, fat, protein…nope, nothing. I mean, how many times does one get to go to the UK? Well, I don’t get to go all that often so I indulged. I enjoyed. I splurged and yes…it was absolutely fantastic.
I was inspired by so many different foods while in London and I plan to post a lot of those recipes, but I was the most excited to post this one. Being away from home, I slept with the TV on every night…you know, it’s kinda a comfort thing. I left it on the Food Network channel mostly. One morning when I woke up, Barefoot Contessa was on and she was making a Cranberry and Apple Cake. Oh my is all I have to say….
I knew the second I saw this, I had to make it. But I switched it up a bit to really make this more of my own. So that’s why it’s called Cherry Apple Cake. When I got home in February last year, cranberries were not in season. Not even in the freezer section! Not to worry though…cherries were in season! But that’s the beauty of this Cherry Apple cake…you can make it with cranberries, cherries, plums, blueberries….whatever fruit floats your boat at the time. This is the best dessert recipe because you can literally make this regardless of the time of year…just use whatever fruit is in season! But hey…guess what? It’s October now and cranberries are in season!
This recipe is super easy to make and the cake part is amazing. The secret is in the mixing of ingredients for the cake part. It;s definately a pie but the topping of this pie turns cake like when it’s baking….yummm….I can smell it baking now!! That ground cinnamon and orange mixed with the cranberries or cherries in my example below!
I love adding a scoop of vanilla ice cream on top of this Cherry Apple cake. I’m making this one for our family Thanksgiving dessert! Since cranberries are in season, I’m going to substitute out the cherries for our holiday treat! If you looking for some other Thanksgiving and Christmas dessert recipes, then you should check out the following: Apple Pumpkin Spice Cake with Butter Rum, Maple Vanilla Baked Pears, and Flourless Chocolate Torte!
Enjoy this one ya’ll and happy eats!
- Recipe source: inspired by Barefoot Contessa
- 12 ounces frozen pitted cherries, (or cranberries)
- 1 Granny Smith apple, peeled, cored, and diced
- 1/2 cup light brown sugar, lightly packed
- 1 tablespoon orange zest
- 1/4 cup freshly squeezed orange juice
- 1 1/8 teaspoons ground cinnamon, divided
- 2 extra-large eggs
- 1 cup plus 1 tablespoon granulated sugar
- 1 stick unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 cup all-purpose flour
- 1/4 teaspoon salt
Preheat oven to 325 degrees Fahrenheit.
- Combine the frozen cherries, diced apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl.
Lightly mix together in a big mixing bowl and set aside.
- In the bowl of an electric mixer (I use a KitchenAid) fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes.
After 2 minutes, switch the mixer to a medium speed and add 1 cup of the granulated sugar, butter, vanilla, and sour cream and beat just until combined.
- After 1 minutes, turn your mixer to low speed and 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 1 hour.
Serve warm or at room temperature. Top with vanilla ice cream.
- This dessert is VERY versatile! You can switch out cherries and use ANY type of fruit you want! Here's some examples:
2. I've not attempted to make a Gluten Free version of this recipe yet, but one should be able to use a gluten free flour in place of the all purpose flour.
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