Cran-Apple Cake
A moist and flavorful cranberry-apple cake with warm cinnamon and crunchy pecans, perfect for holiday gatherings, coffee breaks, or any special occasion craving.
Ingredients
Instructions
- Mix sugar, oil, beaten eggs, and vanilla in a large bowl.
- Sift together flour, soda, salt, and cinnamon; gradually add to the wet ingredients and mix well.
- This batter will be very thick.
- Fold in chopped pecans, cranberries, and peeled chopped apples.
- Pour the batter into a greased tube pan.
- Bake at 325°F (163°C) for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving. Great with coffee.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of nutmeg or swapping half of the sugar for brown sugar for a deeper sweetness. If you don't have pecans, walnuts or almonds work well as substitutes. Ensure your apples are tart, like Granny Smith, to balance the sweetness of the cranberries. This cake batter is thick, so use a spatula to help spread it evenly in the pan.
Serving Suggestions
This cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with coffee, making it an ideal dessert for brunch or afternoon tea. Consider serving it alongside a light salad for a balanced meal or pairing it with other treats like Any Fruit Coffee Cake for a dessert spread.
Storage & Reheating
Store leftover Cran-Apple Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply slice a piece and microwave it for 10-15 seconds or warm it in the oven at 350°F (175°C) for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cran-Apple Cake contains roughly 772 calories, with 5g protein, 55g carbohydrates, and 56g fat. It is a good source of protein (11% of the Daily Value), iron (11% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 772mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries in this recipe. Just ensure they are thawed and drained well to prevent excess moisture in the batter. Frozen cranberries may be slightly softer after baking, but they'll still provide a lovely tartness to the cake.
What type of apples are best for this recipe?
Tart apples like Granny Smith or Honeycrisp work best for this Cran-Apple Cake as they balance the sweetness of the sugar and cranberries. Avoid using overly sweet apples, as they may make the cake too sugary and lose the desired flavor balance.
Can I make this cake ahead of time?
Absolutely! This cake stores well and can be made a day or two in advance. Allow it to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. This allows the flavors to meld and makes it perfect for serving at gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).