Apple Cranberry Cake Recipe
Introduction
This Apple Cranberry Cake is a delightful blend of tart cranberries and sweet, tender apples baked into a moist, fluffy cake. Perfect for cozy afternoons or festive gatherings, it offers a beautiful balance of flavors and a lovely presentation with fruit arranged on top.
Ingredients
- 2 cups all-purpose flour (or baking flour, sifted or aerated)
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 4 oz salted butter (melted, about 1/2 cup)
- 2 large eggs
- 1 cup plain Greek yogurt (low-fat)
- 1 teaspoon pure vanilla extract
- 2 cups fresh cranberries
- 1 large apple (peeled and cored; sweet, firm varieties like Fuji, Gala, Envy, or Honeycrisp work best)
Instructions
- Step 1: Preheat your oven to 350°F (177°C). If available, use the convection bake setting. Line the bottom of a 9×3-inch springform pan with parchment paper and grease the sides and bottom with butter or cooking spray.
- Step 2: In a medium bowl, mix together the flour and baking powder until combined.
- Step 3: In a large bowl, whisk together the granulated sugar, melted butter, and eggs for 1–2 minutes until the mixture is light in color, smooth, and fluffy.
- Step 4: Add the Greek yogurt and vanilla extract to the wet mixture, stirring gently until just combined.
- Step 5: Gradually add the flour mixture, about 1 cup at a time, whisking gently after each addition. Avoid over-mixing to keep the cake tender.
- Step 6: Carefully fold in 1 cup of the fresh cranberries into the batter.
- Step 7: Pour the batter into the prepared springform pan. Thinly slice the apple and arrange the slices in a circular pattern on top of the batter. Distribute the remaining 1 cup of cranberries between the apple slices.
- Step 8: Place the pan on the middle rack of the oven and bake for 45–50 minutes. A toothpick inserted into the center should come out clean when the cake is done. Using convection, it takes about 45 minutes; regular ovens may require closer to 1 hour. Check in 5-minute increments if needed.
- Step 9: Remove the cake from the oven and let it cool in the pan on a wire rack for about 30 minutes. Then release it from the springform pan. Once cool enough, gently transfer the cake onto a serving plate, removing the parchment paper.
- Step 10: Just before serving, dust the top with powdered sugar for a pretty finishing touch.
Tips & Variations
- Substitute sour cream for Greek yogurt for a richer flavor and moist texture.
- Use a mix of red and white apples for a colorful presentation.
- For added warmth, sprinkle a teaspoon of cinnamon or nutmeg into the dry ingredients.
- Fresh cranberries can be replaced with frozen ones; just do not thaw before adding to keep them from bleeding into the batter.
Storage
Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in a microwave or at a low oven temperature to bring back softness. This cake also freezes well—wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fruit instead of cranberries and apples?
Yes, you can experiment with pears, blueberries, or even chopped peaches. Just consider the moisture content and adjust baking time accordingly.
Why is it important not to over-mix the batter?
Over-mixing develops gluten, which can make the cake dense and tough. Mixing just until combined keeps the crumb tender and light.
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Apple Cranberry Cake Recipe
- Total Time: 1 hour to 1 hour 15 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
This Apple Cranberry Cake is a delightful autumn-inspired dessert that combines the tartness of fresh cranberries with the sweet, tender flavor of apples in a moist, fluffy cake. Made with simple ingredients like Greek yogurt, melted butter, and vanilla, this cake offers a perfect balance of flavors and textures, finished with a beautiful apple and cranberry topping. Ideal for holiday gatherings or cozy teatime treats, it’s baked to golden perfection using a convection oven for even browning.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (or baking flour, sifted or aerated)
- 2 teaspoons baking powder
Wet Ingredients
- 1 cup granulated sugar
- 4 oz salted butter (melted, 1/2 cup)
- 2 large eggs
- 1 cup plain Greek yogurt (low-fat)
- 1 teaspoon pure vanilla extract
Fruit Toppings
- 2 cups fresh cranberries (divided: 1 cup for batter, 1 cup for topping)
- 1 large apple (peeled and cored; use sweet, firm varieties like Fuji, Gala, Envy, or Honeycrisp, sliced thinly)
Instructions
- Preheat & Prepare Pan: Preheat your oven to 350°F (177°C). If available, use the convection bake setting for even cooking. Line the bottom of a 9×3-inch springform pan with parchment paper and grease the sides and bottom with butter or cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
- Combine Sugar, Butter & Eggs: In a large bowl, whisk granulated sugar, melted butter, and eggs vigorously for 1–2 minutes until the mixture becomes light in color, smooth, and fluffy, creating a good base texture.
- Add Yogurt & Vanilla: Gently whisk in the Greek yogurt and vanilla extract just until the ingredients are combined, ensuring the batter remains creamy.
- Incorporate Dry Ingredients: Gradually add the flour mixture into the wet ingredients, about one cup at a time. Whisk just until combined after each addition to avoid overmixing, which can toughen the cake.
- Fold in Cranberries: Carefully fold in 1 cup of fresh cranberries into the batter, distributing them evenly without breaking them up.
- Prepare Topping: Pour the batter into the prepared springform pan. Arrange thinly sliced apple pieces in a circular pattern on top of the batter. Interspace the remaining 1 cup of cranberries between the apple slices for decoration and additional tartness.
- Bake the Cake: Place the cake pan on the middle rack (especially important if not using convection). Bake for approximately 45 to 50 minutes if using convection, or up to 1 hour in a conventional oven. Test doneness by inserting a toothpick or tester into the center; it should come out clean or with just a few crumbs. Continue baking in 5-minute increments if necessary.
- Cool & Remove from Pan: Remove the cake from the oven and allow it to cool in the pan directly on a wire rack for about 30 minutes. Then release the sides of the springform pan. Carefully slide a spatula or your hand under the cake, between the parchment and the cake, to transfer it onto a serving plate, discarding the parchment paper.
- Serve: Dust the cooled cake with powdered sugar just before serving for a lovely finish.
- Enjoy: This cake is best enjoyed fresh but can be stored in an airtight container for a couple of days.
Notes
- Sift or aerate the flour to ensure a lighter cake texture.
- Use sweet and firm apple varieties such as Fuji, Gala, Envy, or Honeycrisp to maintain shape during baking.
- Do not over-mix the batter once the flour is added to keep the cake tender.
- If you do not have a springform pan, a regular cake pan lined well with parchment paper will also work.
- Using a convection oven speeds up baking and produces a nicely browned cake on top.
- Allow the cake to cool sufficiently before removing it from the pan for clean edges.
- Dusting with powdered sugar is optional but adds a nice touch for presentation.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple cranberry cake, autumn cake, fruit cake, baked dessert, Greek yogurt cake, holiday dessert
