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Apple Cranberry Cake

User Rating 5 Star Rating (6 Reviews)


Apple Cranberry Cake

Apple Cranberry Cake

Diana Rattray
This fresh apple and cranberry cake recipe is delicious with a caramel sauce, a cream cheese frosting, or simply dust it with powdered sugar. It's a moist and delicious cake, perfect for a snack or for any occasion.


  • 4 large apples, peeled, cored, finely chopped (about 4 to 4 1/2 cups chopped apples)
  • 1 1/2 cups coarsely chopped cranberries
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 2 cups granulated sugar
  • 1 1/2 teaspoons vanilla
  • 1 cup chopped pecans or walnuts


Heat oven to 350°. Grease and flour a 9x13-inch baking pan or spray with baking spray with flour.

Combine chopped apples and cranberries in a bowl; toss with the lemon juice and set aside. In another bowl combine the flour, baking soda, salt, and cinnamon; set aside. In a mixing bowl with electric mixer, beat the eggs with oil, sugar, and vanilla until smooth and well blended. Slowly beat in the dry ingredients until moistened. Stir in apple-cranberry mixture and the chopped nuts. Spread batter in prepared pan. Bake for 45 to 55 minutes, or until the cake springs back when lightly touched with a finger.

Cut into squares to serve, topped with powdered sugar or caramel sauce, or frost the cooled cake with cream cheese frosting.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious!, Member 4and20blkbirds

This was quite good. I did make a few modifications - added some milk and a tsp of nutmeg, used half white sugar/half brown sugar and half whole wheat flour/half white flour. Next time I will use 2 cups of cranberries instead of 1 1/2.

5 out of 6 people found this helpful.

See all 6 reviews

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