Best Easy Cranberry Apple Cake Recipes

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EASY CRANBERRY AND APPLE CAKE



Easy Cranberry and Apple Cake image

Provided by Ina Garten

Categories     dessert

Time 1h12m

Yield 6 to 8 servings

Number Of Ingredients 13

12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 325 degrees F.
  • Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
  • Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

EASY CRANBERRY & APPLE CAKE



Easy Cranberry & Apple Cake image

Provided by Ina Garten

Categories     Cake     Milk/Cream     Mixer     Egg     Dessert     Bake     Quick & Easy     Cranberry     Apple     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 13

12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and medium-diced
1/2 cup light brown sugar, packed
1 tablespoon grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 325 degrees.
  • Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
  • Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

EASY CRANBERRY & APPLE CAKE



Easy Cranberry & Apple Cake image

This recipe is inspired by a cranberry pie from Sarah Chase's book Cold Weather Cooking. I haven't made it yet, but I will soon - sounds scrumptious!

Provided by boy named Sous

Categories     Dessert

Time 1h15m

Yield 1 pie/cake, 8 serving(s)

Number Of Ingredients 14

12 ounces fresh cranberries, rinsed and picked over for stems
1 granny smith apple, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
1 tablespoon orange zest, grated (2 oranges)
1/4 cup orange juice, freshly squeezed
1 1/8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup granulated sugar
1 tablespoon granulated sugar
8 tablespoons butter (1 stick)
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 325 degrees.
  • Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
  • Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

INAS'S EASY CRANBERRY AND APPLE CAKE



INAS'S EASY CRANBERRY AND APPLE CAKE image

Categories     Berry

Yield 6 people

Number Of Ingredients 13

12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 325 degrees F. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

DRIED CRANBERRY & APRICOT EASY APPLE CAKE



Dried Cranberry & Apricot Easy Apple Cake image

Make and share this Dried Cranberry & Apricot Easy Apple Cake recipe from Food.com.

Provided by House

Categories     Dessert

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 baking apples (Macintosh)
3/4 cup butter, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 1/3 cups flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 cup raisins
1/4 cup dried cranberries
1/4 cup dried apricot, diced
powdered sugar, for dusting

Steps:

  • Preheat oven to 350 degrees.
  • Peel, core and quarter the apples then cover with water to prevent them from browning.
  • Cream together the butter and sugar.
  • Add eggs and vanilla extract, beat until well mixed.
  • In a seperate bowl, sift together flour, baking powder and cinnamon.
  • Add the flour mixture and mix well.
  • Fold in the raisins, cranberries, and apricots and gently combine.
  • Pour into a greased 9-inch round pan, push the apples into the batter and bake for 40-50 minutes until the sponge is golden brown and coming away from the edges of the pan.
  • Dust with powdered sugar to serve.

Nutrition Facts : Calories 560.6, Fat 26, SaturatedFat 15.4, Cholesterol 166.8, Sodium 262.3, Carbohydrate 78.3, Fiber 3.6, Sugar 51.1, Protein 7

EASY CRANBERRY AND APPLE CAKE



EASY CRANBERRY AND APPLE CAKE image

Categories     Cake     Fruit     Dessert     Apple     Fall

Yield 6-8

Number Of Ingredients 13

12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
½ cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
¼ cup freshly squeezed orange juice
1 ¹/8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
¼ pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
¼ cup sour cream
1 cup all-purpose flour
¼ teaspoon kosher salt

Steps:

  • Preheat the oven to 325 degrees. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and ¹/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature, with a scoop of vanilla ice cream (optional)

EASY CRANBERRY APPLE CAKE



EASY CRANBERRY APPLE CAKE image

Categories     Cake     Dessert     Bake     Apple     Fall

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients 12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon,
divided 2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt

Steps:

  • Directions Preheat the oven to 325 degrees F. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

EASY CRANBERRY & APPLE CAKE (INA GARTEN) RECIPE RECIPE - (4.3/5)



Easy Cranberry & Apple Cake (Ina Garten) Recipe Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 13

12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and medium-diced
1/2 cup light brown sugar, packed
1 tablespoon grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon, divided
2 extra-large eggs, room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 pound (1-stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 325°F. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature. Note: This dessert can be tangy, if your palate is sensitive to cranberries. I'd suggest either cutting back on how many cranberries you use, or increasing the sugar a bit. This cake would be delicious with most any kind of fruit, and even just all apple would be great. Adding granulated sugar gives a nice crunchy texture to the cake.

EASY CRANBERRY & APPLE CAKE



EASY CRANBERRY & APPLE CAKE image

Yield 6-8 servings

Number Of Ingredients 13

12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled cored and diced
1/2 light brown sugar, lightly packed
1 Tbl grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 1/2 tsp ground cinnamon, divided
2 extra-large eggs, at room temp
1 cup plus 1 Tbl granulated sugar
1/4 lbs (1 stick) unsalted butter, melted and slightly cooled
1 tsp pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 tsp kosher salt

Steps:

  • Preheat the oven to 325. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 tsp of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mizer fitted with the paddle attachment beat the eggs on medium high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream, and just beat just until combined. On low speed, slowly add the flour and salt. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 Tbl of granulated sugar and 1/8 tsp of cinnamon and sprinkle it over the batter. Bake for 55-60 minutes, until a tooth pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

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