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Easy Cranberry and Apple Cake Recipe

Easy Cranberry and Apple Cake

A moist, warmly spiced fruit cake packed with tart apples and fresh or frozen cranberries. This simple single-layer dessert serves 8–10 and is wonderful warm or at room temperature.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cake Batter
  • ½ cup (113 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 2 eggs Large eggs
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1½ cups (190 g) All-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • ½ teaspoon Ground cinnamon
Fruit and Topping
  • 2 apples, about 2 cups Medium tart apples, peeled, cored, and chopped
  • 1 cup (100 g) Fresh or frozen cranberries
  • ½ cup (60 g), optional Chopped walnuts or pecans
  • 1–2 tablespoons, optional Coarse sugar

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and line a 9-inch round or square baking pan with parchment.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Use firm, tart apples such as Granny Smith, Braeburn, or Honeycrisp. Do not thaw frozen cranberries before folding them into the batter; add a few extra baking minutes if needed and test the center carefully.