Cranberry Apple Cake
This Cranberry Apple Cake combines the tart freshness of cranberries with sweet apples for a perfect holiday dessert. The cake's moist texture topped with a crunchy streusel makes it ideal for gatherings or cozy autumn evenings.
Equipment
- 9-inch Springform Pan
- Parchment Paper
- Electric Mixer
- Rubber Spatula
- Pastry Cutter
- Wire Cooling Rack
Ingredients
For the cake
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter softened (or plant-based butter for dairy-free option)
- 3/4 cup granulated sugar can substitute with coconut sugar for a less refined option
- 1/4 cup light brown sugar packed
- 2 large eggs room temperature (flax eggs work as a vegan alternative)
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt plant-based yogurt works too
- 2 cups apples peeled, diced (Honeycrisp or Granny Smith work beautifully)
- 1 1/2 cups fresh cranberries frozen work too, no need to thaw
For the streusel topping
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar packed
- 1/4 cup rolled oats
- 1/4 tsp ground cinnamon
- 3 tbsp cold unsalted butter cubed
- 1/4 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C) and position a rack in the middle. Grease and line a 9-inch springform pan with parchment paper for easy removal.
- Peel, core, and dice the apples into roughly 1/2-inch cubes. If using fresh cranberries, rinse and pat them dry.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In a large mixing bowl using an electric mixer, beat the softened butter and both sugars on medium-high speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture in three additions, alternating with the sour cream (or yogurt), beginning and ending with the flour mixture. Mix just until combined after each addition.
- Gently fold in the diced apples and cranberries using a rubber spatula.
- In a small bowl, combine the flour, brown sugar, oats, and cinnamon for the topping. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped nuts if using.
- Pour the batter into the prepared pan and spread it evenly. Sprinkle the streusel topping over the batter.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan on a wire rack for about 20 minutes before removing the sides of the springform pan. Let it cool completely before slicing.
Notes
- This cake keeps at room temperature in an airtight container for up to 3 days.
- For longer storage, refrigerate for up to 6 days or freeze for up to 3 months.
- The cake actually improves in flavor after a day as the fruit flavors meld together.
- Serve slightly warm with a scoop of vanilla ice cream for an extra special treat.
- For a healthier version, reduce sugar to 1/2 cup and replace half the all-purpose flour with whole wheat pastry flour.
- For longer storage, refrigerate for up to 6 days or freeze for up to 3 months.
- The cake actually improves in flavor after a day as the fruit flavors meld together.
- Serve slightly warm with a scoop of vanilla ice cream for an extra special treat.
- For a healthier version, reduce sugar to 1/2 cup and replace half the all-purpose flour with whole wheat pastry flour.
Nutrition
Calories: 325kcalCarbohydrates: 46gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 180mgFiber: 3gSugar: 28g
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