Cranberry Apple Cake
A moist, flavorful cranberry apple cake combining tart cranberry sauce and sweet applesauce, perfect for fall gatherings or holiday desserts, offering warm spices and comforting texture.
Ingredients
Instructions
- In a mixing bowl, cream together butter, sugar, and eggs.
- Add applesauce and blend well.
- Thoroughly stir together flour, baking soda, salt, cinnamon, ground cloves, and nutmeg.
- Add the dry ingredients to the creamed mixture and blend well.
- Stir in oats and cranberry sauce.
- Spread the batter into a floured and greased 9 x 9 x 2-inch pan or loaf pans.
- Bake in a 350°F oven for 45 to 50 minutes.
- Cool thoroughly and place on a rack.
- Wrap and store for at least 1 to 2 days before serving.
- Serve warm or cool with Cool Whip.
Tips & Substitutions
For a lighter texture, you can replace half of the butter with unsweetened applesauce. If you prefer a more intense spice flavor, consider adding an extra 1/4 teaspoon of cinnamon. For a twist, try substituting half of the oats with crushed nuts or chocolate chips, giving a nod to American recipes that blend flavors creatively.
Serving Suggestions
This cake is delightful served warm with a dollop of Cool Whip or vanilla ice cream on top. It also pairs beautifully with a cup of spiced tea or coffee. Consider serving it as a comforting dessert after a hearty meal or alongside breakfast, reminiscent of dishes like Low-Fat Apple Pancakes.
Storage & Reheating
Store leftover cranberry apple cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices individually in plastic wrap and freeze for up to a month. To reheat, simply warm slices in the microwave for 15-20 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Apple Cake contains roughly 373 calories, with 2g protein, 22g carbohydrates, and 32g fat. It is a good source of dietary fiber (13% of the Daily Value) and vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 1360mg per serving (59% 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 fresh cranberries instead of canned cranberry sauce?
Yes, you can substitute fresh cranberries, but you'll need to cook them down first with some sugar and a splash of water to create a sauce. This will enhance the tartness and freshness of the cake.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure the baking soda and all other ingredients are certified gluten-free to ensure the entire cake is safe for gluten-sensitive individuals.
How can I make this cake more festive for the holidays?
To make the cake more festive, consider adding chopped pecans or walnuts for crunch, or sprinkle a bit of powdered sugar on top before serving. You can also add a splash of orange zest to the batter for a bright, seasonal flavor.
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).