Description
A delightful fall dessert combining the tartness of cranberries with the sweetness of apples, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour (or 1:1 gluten-free flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter, softened (or coconut oil)
- 1 cup granulated sugar (or coconut sugar)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or almond milk with lemon juice)
- 2 cups diced apples (about 2 medium apples)
- 1 cup fresh or frozen cranberries
- 1/2 cup chopped walnuts (optional)
- 2 tablespoons brown sugar for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or line with parchment paper.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Beat the butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition, and stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- Fold in the diced apples, cranberries, and walnuts (if using).
- Pour the batter into the prepared pan, sprinkle with brown sugar, and bake for 50-55 minutes.
Notes
For best results, use apples that hold their structure during baking like Honeycrisp or Granny Smith. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Apple Cranberry Cake, Fall Dessert, Autumn Baking