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Easy Cranberry Apple Cake

Easy cranberry apple cake is a rich, tart start to your holiday baking. Think cobbler meets pound cake and you can whip one up in no time.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 558kcal
Author Rachel Ballard

Ingredients

  • 12 ounces fresh cranberries rinsed and checked for stems and squishy rotten ones, one bag
  • 2 inch small Granny Smith apple peeled, cored and diced into about 1/2 cubes, 1 large
  • 1/2 cup light brown sugar lightly packed
  • 1 tablespoon freshly grated orange zest
  • 1/4 cup orange juice from the orange you zested
  • 1 teaspoon ground cinnamon
  • 2 large eggs at room temperature
  • 1 cup granulated sugar
  • 1 stick unsalted butter melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 cup all purpose flour
  • 1/4 teaspoon Kosher salt or table salt reduce this if you are using salted butter

Instructions

  • Preheat the oven to 325 degrees.
  • Lightly grease a 9-inch cake pan, or 10-inch pie plate.( A 10-inch is better, or see note below*)
  • In a medium bowl, mix the cranberries, apples, brown sugar, orange juice and zest, and cinnamon and toss to coat. Set aside and make the cake.
  • In another bowl, beat the eggs until lighter and fluffier--about 2 minutes. Add the sugar, butter, vanilla, and sour cream and mix well.
  • On low speed, add the flour and salt slowly and mix just until no pockets of flour remain.
  • Pour the fruit into the bottom of your baking dish.
  • Spread the batter over the fruit as evenly as possible. It will be thick.
  • Bake until the fruit is bubbly and hot and the cake is set--45 to 50 minutes or so. Check it with a toothpick--if it comes out clean it's done. Great warm or at room temperature.

Notes

For the sake of pictures, I made this recipe in a bundt pan. You can do the same if you want to with the same baking temperature, and bake it just until a toothpick comes out clean--that was between 50 and 60 minutes for me, but just start checking it at 40 and see how it is.
Allow to cool 10 minutes in the pan, then loosen the cake with a knife and invert it onto a plate. If any fruit is left behind, just scoop it out and pile it on the cake.

Nutrition

Calories: 558kcal