Quick Charlotte with cranberries and apples – a detailed recipe cooking. 
Time: 1 hour. 12 minutes Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr fresh cranberries
- 1 green apple, peeled, coreless and chopped cubes
- 1/2 tbsp. light brown sugar
- 1 tbsp. l grated orange zest (2 oranges)
- 1/4 Art. freshly squeezed orange juice
- 1 and 1/8 tsp ground cinnamon separately
- 2 large eggs at room temperature
- 1 tbsp. and 1 tbsp. l granulated sugar
- 110 gr. unsalted butter, melted and lightly chilled
- 1 tsp vanilla extract
- 1/4 Art. sour cream
- 1 tbsp. premium wheat flour
- 1/4 tsp coarse salt
Recipes with similar ingredients: premium flour, eggs, sour cream, brown sugar, Orange zest, Orange juice, vanilla extract, apples, cranberries, cinnamon
Recipe preparation:
- Preheat the oven to 160 ° C. In a medium bowl, mix cranberries, apple, brown sugar, orange zest, and orange juice 1 tsp cinnamon. In the bowl of an electric mixer equipped with a nozzle in in the form of a spatula with holes, beat eggs at a moderately high speed for 2 minutes. Switch the mixer to medium speed and add 1 tbsp. granulated sugar, butter, and vanilla sour cream and mix until fully combined. At low speed slowly add flour and salt.
- Spread the fruit mixture along the bottom of a 25 cm glass cake molds. Pour the dough onto the fruit, covering it completely. Mix 1 tbsp. l remaining granulated sugar and 1/8 tsp. cinnamon and sprinkle the dough. Bake 55 to 60 minutes until a toothpick inserted in the middle of the cake will not come out clean, and the filling will boil around the edges. Serve the cupcake warm or roomy temperature.
