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
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh cranberries
- 1 cup chopped apples
Instructions
- 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.
- 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.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the chopped apples and fresh cranberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Ensure the fruit is distributed uniformly.
- 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.
- 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.
- Optional: Dust the top with powdered sugar or serve with a dollop of whipped cream or vanilla ice cream.
- 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
- • 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