Hamdi Saidani This Easy Cranberry and Apple Cake is a tart and sweet recipe, which is made with fresh cranberries and a Granny Smith apple. It’s a simple, rustic dessert, ready in about 1 hour and 15 minutes.
Easy Cranberry and Apple Cake Ingredients
- 12 ounces fresh cranberries, rinsed and picked over for stems
- 1 Granny Smith apple, peeled, cored, and diced
- 1/2 cup light brown sugar, lightly packed
- 1 tablespoon grated orange zest (2 oranges)
- 1/4 cup freshly squeezed orange juice
- 1 1/8 teaspoons ground cinnamon, divided
- 2 extra-large eggs, at room temperature
- 1 cup plus 1 tablespoon granulated sugar, divided
- 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
How To Make Easy Cranberry and Apple Cake
- Prep the oven and fruit layer: Preheat the oven to 325°F. In a medium bowl, combine the fresh cranberries, diced apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon. Stir to combine and then pour this fruit mixture evenly into a 10-inch glass pie plate.
- Make the cake batter: In the bowl of an electric mixer, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the melted butter, vanilla, and sour cream and beat until just combined.
- Finish the batter and assemble: On low speed, slowly add the flour and salt to the wet ingredients and mix until just combined. Pour the batter over the fruit in the pie plate, covering it completely.
- Add topping and bake: In a small bowl, combine the remaining 1 tablespoon of granulated sugar and ⅛ teaspoon of cinnamon. Sprinkle this mixture over the top of the batter. Bake for 55 to 60 minutes, until a toothpick inserted into the middle of the cake portion comes out clean and the fruit is bubbling around the edges.
Recipe Tips
- How do I know when the cake is done? The top of the cake should be a deep golden brown, and you should see the fruit filling bubbling vigorously around the edges of the pan. A toothpick inserted into the cake part (not the fruit) should come out clean.
- Can I use frozen cranberries? Yes, you can use frozen cranberries. There is no need to thaw them first; just add them directly to the fruit mixture.
- Why is the fruit on the bottom? This is a rustic, upside-down style of cake. The fruit cooks down into a delicious, jammy layer on the bottom while the lighter cake batter bakes on top.
- Can I use a different pan? A 10-inch glass pie plate is recommended, but a 9-inch square baking dish would also work. You may need to adjust the baking time slightly.
What To Serve With Cranberry and Apple Cake
This warm, tart, and sweet cake is a perfect dessert, especially with a creamy topping.
- A scoop of vanilla bean ice cream
- A dollop of fresh, unsweetened whipped cream
- A drizzle of heavy cream or a simple custard sauce
How To Store Cranberry and Apple Cake
- Room Temperature: Store the cooled cake, covered with plastic wrap or foil, at room temperature for up to 3 days.
Cranberry and Apple Cake Nutrition Facts
- Serving Size: 1 slice
- Calories: 380 kcal
- Fat: 18g
- Carbohydrates: 52g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of apple?
Yes. While a tart Granny Smith is recommended to balance the sweetness, a firm, sweet apple like a Honeycrisp or a Braeburn would also be delicious.
My cake seems underdone in the middle. What happened?
This can happen if the fruit layer is very wet. Make sure your apples are diced, not sliced, to allow the heat to penetrate more evenly. If the top is browning too quickly, you can tent the dish loosely with foil for the last 15-20 minutes of baking.
Can I add nuts to this recipe?
Absolutely. A ½ cup of chopped pecans or walnuts could be sprinkled over the fruit layer before you add the batter for a lovely crunchy texture.
Easy Cranberry and Apple Cake Recipe
Description
A simple and rustic cake with a tart, jammy layer of fresh cranberries and apples baked underneath a sweet, tender sour cream cake topping.
Ingredients
Instructions
- Preheat oven to 325°F.
- In a bowl, mix all the fruit layer ingredients. Spread this mixture evenly in the bottom of a 10-inch glass pie plate.
- In a separate bowl, beat the eggs. Mix in 1 cup of sugar, the melted butter, vanilla, and sour cream.
- On low speed, mix in the flour and salt until just combined.
- Pour the batter over the fruit in the pie plate, covering it completely.
- Sprinkle the top with the cinnamon-sugar topping mixture.
- Bake for 55-60 minutes until a toothpick inserted into the cake comes out clean. Serve warm or at room temperature.
Notes
- Using room temperature eggs and sour cream will result in a more tender cake.
- Don’t overmix the batter once the flour is added; this is key to a soft texture.
- This cake is best served warm to enjoy the contrast between the warm fruit and a scoop of cold ice cream.
- The combination of tart cranberries and apples with the sweet cake is a classic holiday flavor profile.
