Fresh Cran Apple Cake
Indulge in the warm, comforting flavors of fall with this Fresh Cran Apple Cake, a delightful dessert bursting with tangy cranberries, sweet apples, and a touch of cinnamon spice. This moist and tender cake comes together effortlessly with the creaminess of Greek yogurt or sour cream, and it’s beautifully balanced by a hint of crunch from optional chopped nuts. Perfectly golden and dusted with powdered sugar, this versatile cake is ideal for holiday gatherings, cozy afternoons, or as a show-stopping dessert paired with whipped cream or vanilla ice cream. Easy to make in under an hour, this recipe is a must-try for fans of home-baked goodness, seasonal fruit desserts, and warm, spiced cakes.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 0.5 cups Brown sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1 cups Greek yogurt or sour cream
- 1.5 cups Fresh cranberries, roughly chopped
- 1 medium Apple, peeled, cored, and diced
- 0.5 cups Walnuts or pecans, chopped (optional)
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer until light and fluffy, about 2 minutes.
Beat in the eggs one at a time, followed by the vanilla extract.
Add the Greek yogurt (or sour cream) and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the chopped cranberries, diced apple, and nuts (if using) with a spatula until evenly distributed.
Pour the batter into the prepared pan and spread it evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Dust the top with powdered sugar before serving. Optionally, add a dollop of whipped cream or serve with vanilla ice cream.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 294 mg | 13% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 37.1 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 156 mg | 3% | |
*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.
