Description

This easy cranberry apple cake is a moist, fruity dessert perfect for fall and holiday seasons. Bursting with fresh cranberries and tart Granny Smith apple, enhanced by warm cinnamon and bright orange zest, this cake combines fruit and spice beautifully. A light orange glaze adds a final citrusy touch to the tender crumb, making it a delightful treat for gatherings or an everyday indulgence.

Ingredients

Fruit Mixture

12 ounces fresh cranberries
1 Granny Smith apple, peeled, cored, and diced
1/2 cup brown sugar
1 tablespoon grated orange zest (from 2 oranges)
1/4 cup freshly squeezed orange juice
1 teaspoon ground cinnamon

Batter

2 extra-large eggs (at room temperature)
1 cup granulated sugar
1/2 cup unsalted butter (melted and slightly cooled)
1 teaspoon pure vanilla extract
1/4 cup sour cream or Greek yogurt
1 cup all-purpose flour
1/4 teaspoon salt

Glaze

1 cup powdered sugar
1 tablespoon orange juice
Milk, as needed (to adjust consistency)
Extra orange zest, to scatter on top (optional)

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Instructions

Preheat and prepare pan: Preheat your oven to 325°F (163°C). Spray a 9-inch baking pan with non-stick cooking spray and set aside to ensure easy cake release.
Combine fruit ingredients: In a large bowl, mix together the fresh cranberries, diced Granny Smith apple, brown sugar, grated orange zest, freshly squeezed orange juice, and ground cinnamon. Stir well to combine all flavors and set aside to infuse.
Beat eggs: Using a hand mixer, beat the two extra-large eggs for approximately 2 minutes until frothy, which helps incorporate air for a lighter cake texture.
Add sugar and wet ingredients: To the frothy eggs, add the granulated sugar, melted and slightly cooled butter, pure vanilla extract, and sour cream or Greek yogurt. Beat on low speed until all ingredients are thoroughly combined and smooth.
Add dry ingredients: Add the all-purpose flour and salt to the wet mixture. Mix gently until just combined, being careful not to overmix to keep the cake tender.
Incorporate fruit mixture: Fold the cranberry and apple mixture into the batter, distributing the fruit evenly throughout without deflating the batter.
Pour into pan: Pour the batter into the prepared 9-inch baking pan. If desired, sprinkle with an additional tablespoon of granulated sugar on top for a slight crunch and sweetness.
Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until the cake is lightly golden brown. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
Cool the cake: Remove the cake from the oven and allow it to cool for 15 minutes on a wire rack to set before glazing.
Make glaze and finish: Prepare the glaze by whisking together powdered sugar and orange juice until smooth. Add a splash of milk if needed to reach a drizzling consistency. Drizzle the glaze over the cooled cake and scatter extra orange zest on top if desired for added aroma and decoration.

Notes

Ensure eggs are at room temperature to achieve maximum volume when beaten.
Be careful not to overmix the batter after adding flour to maintain a tender crumb.
The glaze consistency can be adjusted with milk to make it thicker or thinner according to preference.
Use fresh cranberries for best tart flavor; frozen can be substituted if fresh are unavailable.
Allow cake to cool sufficiently before glazing to prevent the glaze from melting into the cake.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American