Easy Cranberry Apple Cake
Indulge in the irresistible flavors of fall with this Easy Cranberry Apple Cake, a moist and tender dessert that perfectly blends tart cranberries and sweet, juicy apple chunks. Bursting with warm cinnamon and a hint of brown sugar, this cake features a delightfully soft crumb and a buttery base, making it ideal for any occasion—from weeknight treats to festive holiday gatherings. With just 20 minutes of prep time, this simple recipe layers convenience with incredible flavor, using basic pantry ingredients and seasonal fruit to create a dessert that’s both rustic and elegant. Serve it warm with a dusting of powdered sugar, or pair it with vanilla ice cream for an extra-special finish. Perfectly spiced, beautifully moist, and easy to make, this cake is sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 1 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups milk
- 1.5 cups cranberries (fresh or frozen)
- 1 large apple (peeled, cored, and diced)
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- optional powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated.
Alternate adding the dry flour mixture and the milk to the wet ingredients, beginning and ending with the flour. Mix just until combined; do not overmix.
Fold in the cranberries and the diced apple gently using a spatula.
In a small bowl, mix together the ground cinnamon and brown sugar. Sprinkle half of this mixture into the prepared cake pan.
Pour the batter into the cake pan and spread it evenly. Sprinkle the remaining cinnamon-brown sugar mixture over the top of the batter.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, dust the cooled cake lightly with powdered sugar before serving.
Serve the cake as is or with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
3092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 2302 mg | 100% | |
| Total Carbohydrate | 494.8 g | 180% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 271.2 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 346 mg | 27% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1154 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
