This easy cranberry and apple cake recipe makes a moist, tender, single-layer dessert in a 9-inch round or square pan. Made with softened butter, tart apples, fresh or frozen cranberries, cinnamon, and a simple buttery batter, it takes about 20–25 minutes to prepare and 45–55 minutes to bake.
Every slice combines sweet, creamy cake with bright cranberry tang, juicy apple pieces, and a lightly crisp top. Serve it warm after at least 20 minutes of cooling, or enjoy it at room temperature with coffee, tea, whipped cream, or a scoop of vanilla ice cream.
Jump to RecipeWhy You’ll Love This Recipe
This cranberry and apple cake is the kind of dessert that looks special without requiring complicated pastry work. It is mixed in a few straightforward stages, baked in one pan, and finished with nothing more than an optional sprinkle of coarse sugar.
The texture sits comfortably between a soft butter cake and a rustic fruit buckle. The apples become tender while baking, the cranberries stay pleasantly tart, and the buttery crumb gives every bite enough sweetness to balance the fruit.
Because it is a single-layer cake, it is easy to slice and serve at a casual family meal or a festive gathering. The recipe yields 8–10 servings, making it generous enough for sharing without leaving you with a towering, difficult-to-store dessert.
If you are planning a full meal, you can pair this dessert with a savory favorite such as our comforting cabbage soup before bringing out the cake.
Ingredients You’ll Need
The ingredient list is short, but each item has a useful role in the finished cake. Softened butter creates a rich base, while sugar helps produce a delicate crumb and lightly golden edges.
- Butter and sugar: Use unsalted butter softened to room temperature so it creams smoothly with the sugar.
- Eggs and vanilla: Two large eggs provide structure and moisture, while vanilla rounds out the fruit and cinnamon flavors.
- Flour, baking powder, salt, and cinnamon: These dry ingredients form the sturdy but tender batter and add gentle warmth.
- Apples: Choose firm, tart apples such as Granny Smith, Braeburn, or Honeycrisp. Peel, core, and chop two medium apples into about 2 cups.
- Cranberries: Fresh berries work beautifully, and frozen cranberries can be added straight from the freezer.
- Nuts and coarse sugar: Chopped walnuts or pecans are optional, while coarse sugar adds a delicate crunch across the top.
For the best texture, avoid very soft apples because they can release excess moisture and make the center overly wet. Keep the apple pieces fairly even so they soften at the same rate.
Gathering ingredients before you begin makes this quick recipe even easier. The batter becomes fairly thick once the flour is added, so having the prepared fruit ready will help you fold everything together without overmixing.
Related reading: After dessert, try our light and fruity cream puff dessert for another celebratory treat.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then grease a 9-inch round or square baking pan. Line the bottom with parchment, leaving a little paper overhang if you want an easier release after cooling.
Step 2: Place the softened butter and granulated sugar in a large mixing bowl and beat for 2–3 minutes. Stop when the mixture looks lighter in color and creamy, since this aeration helps the cake bake up tender.
Step 3: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and blend just until it is incorporated, scraping down the sides of the bowl if needed.
Step 4: In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon. This distributes the leavening and spice throughout the flour before it reaches the wet ingredients.
Step 5: Add the dry mixture to the butter mixture and stir just until no broad streaks of flour remain. The batter will be fairly thick, so do not keep mixing once it comes together.
Step 6: Fold in the chopped apples, cranberries, and optional chopped walnuts or pecans with a spatula. Use gentle, broad strokes to distribute the fruit while keeping the batter from becoming tough.
Step 7: Scrape the batter into the prepared pan and spread it evenly to the edges. Sprinkle 1–2 tablespoons of coarse sugar over the surface if you want a lightly crunchy, sparkling top.
Step 8: Bake for 45–55 minutes, watching for a golden top and a set center. Insert a skewer into the thickest part; it should come out clean or with only a few moist crumbs attached.
Step 9: Let the cake cool in the pan for about 15–20 minutes before transferring it to a wire rack. Serve it warm or allow it to reach room temperature, then cut it into wedges or squares.
Pro Tips for the Best Fruit Cake
Room-temperature butter is important because cold butter will not cream easily with the sugar. If you forget to soften it, cut it into small pieces and let it stand briefly rather than melting it, since melted butter changes the batter texture.
Do not thaw frozen cranberries before adding them. Frozen berries can be folded directly into the thick batter, although they may require several extra minutes in the oven.
Always test the center instead of relying only on the color of the top. Cranberries can create colorful patches on the surface, and the cake may look done before the middle has fully set.
Keep the fruit pieces moderate in size. Large apple chunks can make the cake difficult to slice and may hold extra moisture in the center, while smaller, even pieces distribute their flavor throughout the crumb.
If you use nuts, walnuts bring a slightly earthy flavor and pecans offer a naturally buttery note. Either choice adds pleasant contrast to the soft fruit, but the cake remains delicious without them.
For a citrus variation, add about 1 teaspoon of orange zest to the batter. Orange pairs especially well with cranberries and apples, though the classic recipe is complete and flavorful without this optional addition.
Serving Suggestions
Serve slices warm after the recommended cooling period, when the apples are fragrant and the crumb is soft. A small scoop of vanilla ice cream melts into the warm cake, while lightly sweetened whipped cream keeps the dessert airy.
For a simpler presentation, dust each serving with powdered sugar or add a spoonful of plain yogurt. The tart cranberries provide enough character that you do not need a heavy frosting or elaborate decoration.
This cake is also excellent with coffee, black tea, or spiced tea in the afternoon. Cut it into small squares for a dessert buffet, or serve generous wedges as the final course of a relaxed dinner.
Let the cake cool fully before transporting it. Keeping it on the parchment base makes it easier to move from the rack to a serving board or covered container.
Storage & Reheating
Store leftover cake covered at room temperature for a short period or refrigerate it when you need to keep it longer. The fruit keeps the crumb moist, but a covered container protects the surface from drying out.
To serve refrigerated slices, let them stand at room temperature or warm them gently until just softened. Avoid overheating, which can make the fruit lose its pleasant texture and cause the crumb to become chewy.
If you are baking ahead, allow the cake to cool completely before covering it. Keeping it whole until serving helps preserve moisture, and you can add any powdered sugar or cream just before it reaches the table.
Related reading: For a savory main-course idea to serve before this dessert, see our crispy Parmesan-crusted tilapia.
Easy Cranberry and Apple Cake
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease and line a 9-inch round or square baking pan with parchment.
- Beat the softened butter and granulated sugar for 2–3 minutes, until light and creamy. Add the eggs one at a time, beating after each addition, then mix in the vanilla.
- Whisk the flour, baking powder, salt, and cinnamon in a separate bowl. Add the dry mixture to the butter mixture and stir just until combined; the batter will be fairly thick.
- Fold in the chopped apples, cranberries, and optional walnuts or pecans. Spread the batter evenly in the prepared pan and sprinkle with coarse sugar if desired.
- Bake for 45–55 minutes, until the top is golden and a skewer inserted into the center comes out clean or with only a few moist crumbs. Cool in the pan for 15–20 minutes, then transfer to a rack and serve warm or at room temperature.
Notes
Final Thoughts
This easy cranberry and apple cake brings together dependable pantry ingredients and bright seasonal fruit in one inviting dessert. Its moist crumb, cinnamon warmth, tart cranberries, and tender apples make it satisfying enough for a holiday table while remaining simple enough for an ordinary weekend.
Choose firm apples, keep frozen cranberries frozen, and use the center skewer test to judge doneness. Once the cake has cooled for at least 20 minutes, slice it warm or at room temperature and enjoy the wonderful contrast between buttery cake and lively fruit.
With optional nuts for crunch and coarse sugar for a crisp top, this recipe is easy to adapt without losing its rustic character. It is a dependable bake to keep in your autumn and winter dessert rotation.
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