Barefoot Contessa How Easy Is That?

Fabulous Recipes & Easy Tips

by Ina Garten and Quentin Bacon

Hardcover, 256 pages, Random House Inc, List Price: $35 | purchase

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Title
Barefoot Contessa How Easy Is That?
Subtitle
Fabulous Recipes & Easy Tips
Author
Ina Garten and Quentin Bacon

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Book Summary

The popular celebrity chef and best-selling author of Barefoot Contessa Back to Basics presents a collection of recipes that focuses on quick and simple preparation, from Smoked Salmon Deviled Eggs to Red Velvet Cupcakes. 1 million first printing.

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NPR stories about Barefoot Contessa How Easy Is That?

Easy Cranberry And Apple Cake is one of the low-stress recipes featured in Ina Garten's How Easy Is That?, the seventh cookbook from the Barefoot Contessa. She recommends you serve it warm, with vanilla ice cream. See the recipe here. Quentin Bacon hide caption

itoggle caption Quentin Bacon

Note: Book excerpts are provided by the publisher and may contain language some find offensive.

Excerpt: Barefoot Contessa How Easy Is That?

easy cranberry & apple cake
 
Serves 6 to 8
 
12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
½ cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
¼ cup freshly squeezed orange juice
11⁄8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
¼ pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
¼ cup sour cream
1 cup all-purpose flour
¼ teaspoon kosher salt
 
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 to 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.