This delicious Cranberry & Apple Cake, inspired by Ina Garten, is a quick and simple dessert perfect for any occasion. With a warm, spiced fruit base and a soft, buttery topping, it’s both comforting and festive. Made with common ingredients like apples and cranberries, it’s easy to whip up and always a crowd-pleaser!
Recipe Ingredients:
- 12 oz fresh cranberries, rinsed and picked over for stems
- 1 Granny Smith apple, peeled, cored, and diced
- ½ c light brown sugar, lightly packed
- 1 tbsp grated orange zest (2 oranges)
- ¼ c freshly squeezed orange juice
- 1⅛ tsp ground cinnamon, divided
- 2 extra-large eggs, at room temperature
- 1 c plus 1 tbsp granulated sugar
- ¼ lb (1 stick) unsalted butter, melted and slightly cooled
- 1 tsp pure vanilla extract
- ¼ c sour cream
- 1 c all-purpose flour
- ¼ tsp kosher salt
How To Make Easy Cranberry & Apple Cake?
- Preheat the oven: Preheat to 163°C / 325°F.
- Prepare the fruit mixture: In a medium bowl, combine 340 g / 12 oz cranberries, 1 diced apple, 100 g / ½ cup brown sugar, 1 tbsp orange zest, 60 ml / ¼ cup orange juice, and 1 tsp cinnamon. Set aside.
- Mix the batter: In a stand mixer, beat 2 eggs on medium-high for 2 minutes. Reduce speed and mix in 200 g / 1 cup granulated sugar, 115 g / ¼ lb butter, 1 tsp vanilla, and 60 ml / ¼ cup sour cream until just combined. Slowly add 130 g / 1 cup flour and ¼ tsp kosher salt.
- Assemble the cake: Spread the fruit mixture evenly in a 10-inch glass pie dish. Pour the batter over the fruit, ensuring it completely covers the fruit.
- Add the topping: Mix 15 g / 1 tbsp granulated sugar and ⅛ tsp cinnamon, then sprinkle over the batter.
- Bake the cake: Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean and the edges bubble.
- Serve: Serve warm or at room temperature. Enjoy!
Recipe Tips:
- Use fresh cranberries and apples: Fresh fruit gives the best flavor and texture. Avoid frozen cranberries as they can release too much water, making the cake soggy.
- Don’t skip the orange zest and juice: These add a bright, citrusy flavor that balances the sweetness and enhances the overall taste.
- Ensure the butter is melted but not hot: Let it cool slightly before mixing to prevent it from cooking the eggs in the batter.
- Cover the fruit evenly with the batter: This ensures the cake bakes evenly and locks in the juices from the fruit for a moist texture.
- Sprinkle the cinnamon-sugar topping generously: This creates a slightly crispy, caramelized top that adds a delightful texture contrast to the soft cake.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Cranberry & Apple Cake cool to room temperature. Then, cover it tightly with plastic wrap or store it in an airtight container. Keep it in the refrigerator for up to 3 days.
- Freeze: Allow the cake to cool completely before wrapping it tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. To serve, thaw it in the refrigerator overnight and enjoy at room temperature.
- Reheat: Place a slice of cake on a microwave-safe plate, cover lightly with a damp paper towel, and heat on medium power for 30–45 seconds until warm.
Nutrition Facts
- Calories: 310
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 160mg
- Potassium: 180mg
- Total Carbohydrate: 44g
- Dietary Fiber: 2g
- Sugars: 29g
- Protein: 3g
Check out More Recipes:
Ina Garten Easy Cranberry & Apple Cake
Description
This delicious Cranberry & Apple Cake, inspired by Ina Garten, is a quick and simple dessert perfect for any occasion. With a warm, spiced fruit base and a soft, buttery topping, it’s both comforting and festive. Made with common ingredients like apples and cranberries, it’s easy to whip up and always a crowd-pleaser!
Ingredients
Instructions
- Preheat the oven: Preheat to 163°C / 325°F.
- Prepare the fruit mixture: In a medium bowl, combine 340 g / 12 oz cranberries, 1 diced apple, 100 g / ½ cup brown sugar, 1 tbsp orange zest, 60 ml / ¼ cup orange juice, and 1 tsp cinnamon. Set aside.
- Mix the batter: In a stand mixer, beat 2 eggs on medium-high for 2 minutes. Reduce speed and mix in 200 g / 1 cup granulated sugar, 115 g / ¼ lb butter, 1 tsp vanilla, and 60 ml / ¼ cup sour cream until just combined. Slowly add 130 g / 1 cup flour and ¼ tsp kosher salt.
- Assemble the cake: Spread the fruit mixture evenly in a 10-inch glass pie dish. Pour the batter over the fruit, ensuring it completely covers the fruit.
- Add the topping: Mix 15 g / 1 tbsp granulated sugar and ⅛ tsp cinnamon, then sprinkle over the batter.
- Bake the cake: Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean and the edges bubble.
- Serve: Serve warm or at room temperature. Enjoy!
Notes
- Use fresh cranberries and apples: Fresh fruit gives the best flavor and texture. Avoid frozen cranberries as they can release too much water, making the cake soggy.
- Don’t skip the orange zest and juice: These add a bright, citrusy flavor that balances the sweetness and enhances the overall taste.
- Ensure the butter is melted but not hot: Let it cool slightly before mixing to prevent it from cooking the eggs in the batter.
- Cover the fruit evenly with the batter: This ensures the cake bakes evenly and locks in the juices from the fruit for a moist texture.
- Sprinkle the cinnamon-sugar topping generously: This creates a slightly crispy, caramelized top that adds a delightful texture contrast to the soft cake.
Ina Garten Easy Cranberry & Apple Cake