Easy Cranberry Apple Cake Recipe
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This Easy Cranberry Apple Cake is a gorgeous holiday dessert bursting with fresh cranberries, tart Granny Smith apples, and bright orange flavor! Based on Ina Garten’s famous recipe from Food Network, I added a sweet vanilla orange glaze on top to balance the tart fruit. The result? A super moist and flavorful cake that’s perfect for your Thanksgiving or Christmas dessert table!
The combination of tangy cranberries, crisp apples, and warm cinnamon creates the most incredible holiday flavors. Plus, that sweet glaze on top brings everything together beautifully!
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Why You’ll Love This Easy Christmas Cranberry Apple Cake Recipe
- Perfect holiday flavors: Fresh cranberries and Granny Smith apples are the ultimate fall and winter fruit combo. Add in orange zest and cinnamon, and you’ve got a cake that tastes like the holidays in every bite.
- Super moist and tender: The secret to this incredibly moist cake? Sour cream or Greek yogurt. It keeps the cake tender and adds a subtle richness that makes every slice irresistible.
- Beautiful presentation: Those pops of red cranberries throughout the cake look absolutely stunning. This is one dessert that’s as gorgeous as it is delicious, perfect for your holiday dessert spread!
- Easy copycat recipe: Love Ina Garten’s recipes but want to make them your own? This cranberry apple cake recipe is inspired by the Barefoot Contessa’s version, but I added a sweet vanilla orange glaze that takes it to the next level!
- Not too sweet: If you love desserts with a balance of sweet and tart, this one’s for you. The cranberries and apples bring tartness while the glaze adds just enough sweetness. It’s the perfect balance!
- Make-ahead friendly: This cake actually tastes even better the next day after the flavors have had time to blend together. Bake it ahead and just glaze it before serving.
Ingredients You Need for Christmas Cranberry Apple Cake
Easy fresh Cranberry Apple Cake Recipe
- 12 ounces fresh cranberries
- 1 Granny Smith apple, peeled, cored, and diced
- 1/2 cup brown sugar
- 1 tablespoon grated orange zest (2 oranges)
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon ground cinnamon
- 2 extra-large eggs, at room temperature
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream or Greek yogurt
- 1 cup all-purpose flour
- 1/4 teaspoon salt
Vanilla Orange Glaze
- 1 cup powdered sugar
- 1 tablespoon orange juice
- milk if needed
- orange zest to scatter on top of cake if desired
Ingredient Notes and Substitutions
- Fresh cranberries: You need fresh cranberries for this cranberry apple cake recipe. They’re available in stores from October through December. If you need to make this year-round, you can use frozen cranberries without thawing them first. Just toss them with the other ingredients while still frozen.
- Granny Smith apples: I love using tart Granny Smith apples because they hold their shape during baking and their tartness balances the sweetness perfectly. Honeycrisp or Pink Lady apples would also work if you prefer something a bit sweeter.
- Orange zest and juice: Fresh is best here. The orange flavor really makes the cranberries pop. You’ll need about 2 oranges total for the zest and juice in the cake and glaze.
- Sour cream or Greek yogurt: Either one works beautifully. They both add moisture and a subtle tang that complements the fruit. I use full-fat for the best texture, but reduced-fat works too.
- Brown sugar: The molasses in brown sugar adds warmth and depth. If you only have granulated sugar, you can use that instead, but the flavor won’t be quite as rich.
- Unsalted butter: Make sure to let the melted butter cool slightly before adding it to the eggs so you don’t scramble them. If you use salted butter, reduce the added salt to just a pinch.
Instructions How to Make Easy Fresh Cranberry Apple Cake
- Preheat the oven to 325°F. Spray a 9-inch baking pan with non-stick cooking spray and set aside.
- In a large bowl, add the cranberries, apple chunks, brown sugar, orange zest, orange juice, and ground cinnamon. Mix to combine. Set aside.
- Using a hand mixer, beat the eggs until frothy, approximately 2 minutes.
- Add 1 cup of granulated sugar, melted and cooled butter, vanilla extract, and sour cream/Greek yogurt. Beat on low until thoroughly combined.
- Add in the flour and salt. Mix until just combined. Do not overmix.
- Fold the batter into the cranberry mixture to evenly distribute into the batter.
- Pour the fruit mixture into the prepared pan. Optional: Sprinkle top with an additional tablespoon of sugar, if desired.
- Place in the oven and bake for 50-60 minutes until lightly golden brown. To test for doneness, insert a toothpick into the middle of the cake. It should come out clean when removed.
- Let the cranberry apple cake cool for 15 minutes, then make the glaze.
- For the glaze, whisk together powdered sugar and orange juice until smooth. Add a splash of milk if needed to reach drizzling consistency. Drizzle over the cooled apple cranberry cake and sprinkle with extra orange zest if desired!
Tips
- Don’t overmix the batter: Once you add the flour, mix just until you don’t see any dry flour streaks. Overmixing develops the gluten and makes your cake tough instead of tender.
- Use room temperature eggs: This helps them blend into the batter more easily and creates a lighter texture. Forgot to take them out early? Place them in a bowl of warm water for 5 minutes.
- Let the butter cool: After melting the butter, let it cool for a few minutes before adding it to the eggs. If it’s too hot, you’ll end up with scrambled eggs in your batter.
- Check for doneness: Every oven is different. Start checking your cake at 50 minutes. The toothpick should come out clean or with just a few moist crumbs. If it’s wet with batter, give it another 5-10 minutes.
- Cool before glazing: Make sure the cake is completely cool before adding the glaze, or it will just melt right off. I usually let mine cool for at least an hour.
- Adjust the glaze consistency: Want a thick glaze that stays on top? Use less liquid. Want a thinner glaze that soaks in a bit? Add more orange juice or milk until it’s pourable.
How to Store Fresh Cranberry Apple Cake
- Room temperature: Store covered at room temperature for up to 2 days. The fresh fruit means it won’t keep as long as some cakes, so plan accordingly.
- Refrigerator: Because of the fresh cranberries and apples, this cake keeps better in the fridge. Store covered for up to 5 days. The cake actually gets more moist and flavorful after a day or two.
- Freezer: Freeze the unglazed cake for up to 2 months. Wrap individual slices in plastic wrap, then place in a freezer bag. Thaw in the fridge overnight, then add the glaze before serving.
- Make ahead: This is a perfect make-ahead dessert. Bake the cake 1-2 days before you need it, store it covered in the fridge, then add the glaze on the day of serving.
Easy Christmas Cranberry Apple Cake Variations
- Add nuts: Fold in 1/2 cup of chopped pecans or walnuts along with the cranberries and apples. The crunch is amazing with the tender cake.
- Try different apples: Mix it up with Honeycrisp, Pink Lady, or even Fuji apples for a sweeter cake. Or use a combination of different apple varieties.
- Make it a bundt cake: This batter works beautifully in a bundt pan. Just increase the baking time to 60-70 minutes and check for doneness with a skewer.
- Skip the glaze: Prefer less sweetness? Serve this cake without the glaze and dust with powdered sugar instead. Or serve warm with vanilla ice cream.
- Add spices: Try adding 1/4 teaspoon of nutmeg or cardamom along with the cinnamon for extra warmth and depth.
- Make it boozy: Add 1-2 tablespoons of Grand Marnier or orange liqueur to the glaze for an adults-only version.
FAQs
Can I use a different size pan?
- This recipe is designed for a 9-inch square or round pan. If you use an 8-inch pan, the cake will be thicker and need a bit more baking time. A 9×13 pan will make a thinner cake that bakes faster, but would be better with the recipe doubled.
Why is my cake dry?
- Overbaking is the most common culprit. Check your cake at 50 minutes and remove it as soon as a toothpick comes out clean. Also make sure you’re not using too much flour – spoon it into your measuring cup instead of packing it.
Can I make this as muffins?
- Absolutely! Divide the batter among 12 muffin cups and bake at 350°F for 25-30 minutes. These make great breakfast treats.
Do I have to use fresh cranberries?
- Fresh cranberries work best, but frozen cranberries are fine too. Don’t thaw them first – just use them straight from the freezer.
Can I make this christmas cranberry cake gluten-free?
- I haven’t tested this recipe with gluten-free flour, but a 1:1 baking blend should work. The texture might be slightly different, but it should still be delicious.
How do I know when the cake is done?
- Insert a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
This Easy Cranberry Apple Cake is the perfect holiday dessert! The tart cranberries and apples combined with warm spices and bright orange flavor create something truly special. And that sweet vanilla orange glaze? It’s the perfect finishing touch!
This cake is guaranteed to become a holiday tradition in your home. The flavors are incredible, the presentation is stunning, and it’s so much easier than it looks. Your guests will be asking for the recipe all season long!
Looking for more holiday baking inspiration? Check out my 30 Halloween Party Desserts Cookbook and 65 Best Christmas Cookies Cookbook for tons of festive treats!
I’d love to see your beautiful apple cranberry cake! Tag me on Instagram, share on Pinterest, or connect on Facebook when you bake this beauty. Happy holiday baking, my sweet friends!
More Cranberry Desserts You’ll Love
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- 50 Stunning Holiday Cranberry Desserts
- Cranberry Orange Shortbread Cookies
- Starbucks Cranberry Bliss Bars
- Holiday Cranberry White Chocolate Blondies
- Holiday White Chocolate Cranberry Cookies
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- Cranberry Orange Quick Bread
Easy Cranberry Apple Cake
This Easy Cranberry Apple Cake is a gorgeous holiday dessert bursting with fresh cranberries, tart Granny Smith apples, and bright orange flavor! Super moist and flavorful with a sweet vanilla orange glaze on top.
Equipment
- 9-inch baking pan
- Large mixing bowl
- Hand mixer
- Whisk
Ingredients
- 12 ounces fresh cranberries
- 1 Granny Smith apple, peeled, cored, and diced
- ½ cup brown sugar
- 1 tablespoon grated orange zest 2 oranges
- ¼ cup freshly squeezed orange juice
- 1 teaspoon ground cinnamon
- 2 extra-large eggs at room temperature
- 1 cup granulated sugar
- ½ cup unsalted butter melted and slightly cooled
- 1 teaspoon pure vanilla extract
- ¼ cup sour cream or Greek yogurt
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 cup powdered sugar
- 1 tablespoon orange juice
- milk if needed
- orange zest to scatter on top if desired
Instructions
- Preheat the oven to 325°F. Spray a 9-inch baking pan with non-stick cooking spray and set aside.
- In a large bowl, add the cranberries, apple chunks, brown sugar, orange zest, orange juice, and ground cinnamon. Mix to combine. Set aside.
- Using a hand mixer, beat the eggs until frothy, approximately 2 minutes.
- Add 1 cup of granulated sugar, melted and cooled butter, vanilla extract, and sour cream/Greek yogurt. Beat on low until thoroughly combined.
- Add in the flour and salt. Mix until just combined. Do not overmix.
- Fold the batter into the cranberry mixture to evenly distribute into the batter.
- Pour the mixture into the prepared pan. Optional: Sprinkle top with an additional tablespoon of sugar, if desired.
- Place in the oven and bake for 50-60 minutes until lightly golden brown. To test for doneness, insert a toothpick into the center. It should come out clean when removed.
- Let the cranberry apple cake cool for 15 minutes, then make the glaze.
- For the glaze, whisk together powdered sugar and orange juice until smooth. Add a splash of milk if needed to reach drizzling consistency. Drizzle over the cooled cake and sprinkle with extra orange zest if desired!
Notes
Store covered at room temperature for up to 2 days, or in the fridge for up to 5 days.
Freeze the unglazed cake for up to 2 months. Thaw and add glaze before serving.
The cake tastes even better the next day after the flavors have blended!
Nutrition
Serving: 1sliceCalories: 265kcalCarbohydrates: 43gProtein: 3gFat: 10gSaturated Fat: 6gFiber: 2gSugar: 32g
Tried This Recipe?Let us know how it was by commenting below!
Recipe slightly modified from Ina Garten/Food Network
