Easy Cranberry Apple Cake Recipes

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CRANBERRY APPLE CAKE



Cranberry Apple Cake image

A moist and delicious treat with a great mix of flavors. Perfect for those unused cranberries from Thanksgiving. You can use a variety of pans depending on what you have. Baking times will vary based on the pan. Two loaf pans take about an hour.

Provided by stupidmonke

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

2 eggs
1 ¾ cups brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups chopped apples
2 cups fresh cranberries
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted-tube pan (such as Bundt®).
  • Whisk eggs, brown sugar, oil, and vanilla extract together in a bowl until smooth.
  • Sift flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl; stir into egg mixture. This is a very thick mixture so use a solid spoon to mix together. Fold in apples, cranberries, and pecans until evenly incorporated. Pour batter in the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.

Nutrition Facts : Calories 333.3 calories, Carbohydrate 43.4 g, Cholesterol 31 mg, Fat 16.8 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 317.3 mg, Sugar 24 g

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.

CRANBERRY-APPLE DUMP CAKE



Cranberry-Apple Dump Cake image

No-fuss cranberry dessert.

Provided by Robyn M Johnson

Time 1h15m

Yield 12

Number Of Ingredients 6

nonstick cooking spray
1 (21 ounce) can apple pie filling
1 (14 ounce) can whole berry cranberry sauce
1 (15.25 ounce) package yellow cake mix
½ cup unsalted butter, cut into thin slices
½ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch square pan with nonstick spray.
  • Spread apple pie filling in the prepared pan. Top with cranberry sauce. Sprinkle cake mix evenly over top, then cover cake mix as much as possible with butter slices. Sprinkle with walnuts.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool for a least 15 minutes before serving.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 54.1 g, Cholesterol 21.1 mg, Fat 15.1 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 5.8 g, Sodium 266.6 mg, Sugar 23.8 g

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.

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