Cranberry Apple Cake

Cranberry Apple Cake
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 15 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    12 People
  • VIEWS
    111

Embrace the warmth of autumn with this delightful Cranberry Apple Cake. Tart cranberries, crisp apples, and crunchy pecans mingle in a moist, spice-infused cake. It's a perfect way to celebrate the season's bounty, transforming leftover cranberries into a comforting and unforgettable treat.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    43 g
  • Cholesterol
    31 mg
  • Fiber
    3 g
  • Protein
    4 g
  • Saturated Fat
    2 g
  • Sodium
    317 mg
  • Sugar
    24 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a 9-inch Bundt pan or two loaf pans. (Prep time: 5 minutes)

02

Step
3 mins

In a large bowl, whisk together the brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined. (Prep time: 3 minutes)

03

Step
5 mins

In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg. This ensures even distribution of spices and a light, airy texture. (Prep time: 3 minutes)

04

Step
5 mins

Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon until just combined. Be careful not to overmix. (Prep time: 5 minutes)

05

Step
5 mins

Gently fold in the chopped apples, cranberries, and pecans until evenly distributed throughout the batter. (Prep time: 5 minutes)

06

Step
2 mins

Pour the batter into the prepared pan. If using loaf pans, divide the batter evenly. (Prep time: 2 minutes)

07

Step
1 hrs 15 mins

Bake in the preheated oven until a wooden skewer inserted into the center of the cake comes out clean. For a Bundt pan, bake for approximately 70-75 minutes. For loaf pans, bake for approximately 50-60 minutes, checking for doneness after 50 minutes. (Bake time: 50-75 minutes)

08

Step
15 mins

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. (Cooling time: 15 minutes)

For a richer flavor, toast the pecans lightly before chopping.
If using frozen cranberries, do not thaw them before adding to the batter.
A glaze made with powdered sugar and a splash of lemon juice or orange juice can be drizzled over the cooled cake for an extra touch of sweetness and flavor.
Store the cooled cake in an airtight container at room temperature for up to 3 days.

April Swift

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 37 Ratings)
Total Reviews: (9)
  • Noemi Bartell

    I substituted gluten-free flour, and it turned out great!

  • Maurine Rogahn

    The bake time was spot on, thank you!

  • Garrison Paucek

    Doubled the recipe for a party!

  • Aaron Abshire

    This cake is absolutely divine! The combination of cranberries and apples is perfect, and the pecans add a wonderful crunch.

  • Reyna Nikolaus

    I made this cake for Thanksgiving, and it was a huge hit! Everyone loved it.

  • Nash Ernser

    The recipe was easy to follow, and the cake was moist and delicious.

  • Jalon Lesch

    A great recipe, so easy to adjust to our preferences!

  • Lambert Grady

    This is my new go-to recipe for cranberry apple cake!

  • Dane Baumbach

    I added a lemon glaze, and it was the perfect finishing touch!

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