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–+ servings
cranberry apple cake.
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5 from 5 vote

BEST Cranberry and Apple Cake

This Easy Cranberry and Apple Cake is the perfect Thanksgiving dessert recipe. This easy cranberry apple cake recipe is an easy dessert recipe you will be making all throughout the fall! So easy to put together and just perfect for any holiday party.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: apples, cake, cranberries
Servings: 6 slices
Calories: 183kcal
Author: Lora

Equipment

Ingredients

  • 12 ounces fresh cranberries rinsed and picked over for stems
  • 1 Granny Smith apple peeled, cored, and diced (I used 2 apples)
  • ½ cup light brown sugar lightly packed
  • 1 tablespoon grated orange zest 2 oranges (I used a lemon)
  • ¼ cup freshly squeezed orange juice I used lemon juice and lime juice
  • 1 ⅙ 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 or margarine, for dairy-free
  • 1 teaspoon pure vanilla extract
  • ¼ cup sour cream or unsweetened yogurt (you could use coconut milk yogurt for dairy-free)
  • 1 cup all-purpose flour
  • ¼ teaspoon kosher salt

Instructions

  • Preheat the oven to 325°F. In a medium bowl, combine the cranberries, apple, brown sugar, orange zest, orange juice, and teaspoon of the cinnamon. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes.
  • On medium speed, mix in the 1 cup of sugar, butter, and vanilla, and sour cream until combined.
  • Turn mixer to low and slowly add in flour and salt.
  • Spoon the cranberry mixture into a 10-inch glass pie plate (or casserole dish).
  • Spoon the batter over the fruit mixture.
  • Spread evenly over the fruit. Pour the batter over the fruit, covering it completely.
  • Stir together the remaining 1 tablespoon of sugar and 1/8 teaspoon of cinnamon. Sprinkle evenly over the batter.
  • Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean. The fruit will be bubbling nicely all around the edges of the cake. Best served warm but still nice at room temperature.

Notes

All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
 

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Nutrition

Calories: 183kcal | Carbohydrates: 39g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 6mg | Sodium: 106mg | Potassium: 94mg | Fiber: 1g | Sugar: 21g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg