Apple and Cranberry Cake
A delightful apple and cranberry cake perfect for fall, combining the tartness of cranberries with the sweetness of apples in a moist and tender cake.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Fruit
- 2 cups chopped apples
- 1 cup fresh cranberries
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to prevent sticking.
- Peel, core, and chop the apples into small cubes. Rinse the cranberries thoroughly.
Mixing
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the apples and cranberries.
Baking
- Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Finishing
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving and Storage
- Once cooled, slice and serve the cake with optional garnishes such as whipped cream or a dusting of powdered sugar.
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
Notes
Pro Tips: Use fresh, high-quality ingredients for the best flavor. Ensure your butter is at room temperature for easy creaming. Ingredient Substitutions: Substitute frozen cranberries if fresh are unavailable. How to Serve: Serve with whipped cream or ice cream. Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Make-Ahead Tips: Bake the cake a day in advance and store covered at room temperature.