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Easy Cranberry Apple Cake

Easy Cranberry Apple Cake

Imagine a dessert that perfectly balances tart cranberries, sweet apples, and a moist, tender cake that melts in your mouth - this Easy Cranberry Apple Cake is exactly that magical creation! Whether you're looking for a crowd-pleasing holiday treat or a simple weekend baking project, this recipe promises to transform your kitchen into a warm, inviting haven of deliciousness. With just a few simple ingredients and easy steps, you'll create a stunning dessert that looks like it came straight from a professional bakery.

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings

Ingredients

  1. 2 cups all-purpose flour
  2. 1 1/2 cups granulated sugar
  3. 1/2 cup unsalted butter, softened
  4. 1 cup milk
  5. 2 large eggs
  6. 1 teaspoon vanilla extract
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 2 cups fresh cranberries
  11. 1 cup chopped apples

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
  3. Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
  6. Gently fold in the chopped apples and fresh cranberries, distributing them evenly throughout the batter.
  7. Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Ensure the fruit is distributed uniformly.
  8. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  9. Remove from the oven and let the cake cool in the pan for 15-20 minutes. This allows the cake to set and makes it easier to slice.
  10. Optional: Dust the top with powdered sugar or serve with a dollop of whipped cream or vanilla ice cream.
  11. Cut into squares and serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.

Tips

  1. • Use fresh, ripe cranberries and crisp apples for the best flavor and texture • Make sure your butter is truly softened, not melted, for optimal cake consistency • Don't overmix the batter - mix just until ingredients are combined to keep the cake tender • For extra moisture, you can substitute some milk with sour cream or Greek yogurt • Let the cake cool slightly before cutting to help it set and make clean slices • For a festive touch, add a sprinkle of cinnamon to the dry ingredients • This cake freezes beautifully - wrap tightly and store for up to 3 months • Serve warm with a scoop of vanilla ice cream for an indulgent dessert experience

Nutrition Facts

Calories: 380kcal

Carbohydrates: 62g

Protein: 5g

Fat: 14g

Saturated Fat: 8g

Cholesterol: 75mg

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