Apple Cranberry Cake

Fresh apple cranberry cake recipe

The Spruce / Ulyana Verbytska

Prep: 20 mins
Cook: 50 mins
Total: 70 mins
Servings: 16 servings
Nutrition Facts (per serving)
267 Calories
14g Fat
34g Carbs
4g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 267
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 8%
Cholesterol 56mg 19%
Sodium 268mg 12%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 7%
Protein 4g
Calcium 33mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fresh apple and cranberry cake recipe is delicious with a caramel sauce, a cream cheese frosting, or a simple dusting of powdered sugar. It's a moist and delicious cake and it is perfect for an everyday snack or for a special occasion.

Subtle spices and pecans or walnuts give the cake flavor and some crunchy texture. If you frost the cake, sprinkle some toasted pecans or walnuts over the top.


  • For the Cake:
  • 4 large apples (or 5 to 6 small to medium apples)
  • 1 cup fresh cranberries
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 2 cups sugar
  • 1 1/2 teaspoons vanilla
  • 1 cup chopped pecans (or walnuts)
  • For the Caramel Sauce:
  • 4 tablespoons butter
  • 1/2 cup brown sugar
  • 1/2 cup heavy cream
  • Optional: a few drops vanilla

Steps to Make It

Make the Cake

  1. Gather the ingredients and preheat the oven to 350 F.

    Ingredients for fresh apple cranberry cake
    ​The Spruce / Ulyana Verbytska
  2. Grease and flour a 13 x 9 x 2-inch baking pan or spray it with baking spray and flour.

    Grease and flour a baking pan
    ​The Spruce / Ulyana Verbytska
  3. Peel the apples and core them. Chop the apples finely. You should have about 4 to 4 1/2 cups of chopped apples.

    Peel apples
    ​The Spruce / Ulyana Verbytska
  4. Chop the cranberries coarsely. You should have roughly 1 1/2 cups of chopped cranberries.

    Chop cranberries
    ​The Spruce / Ulyana Verbytska
  5. Combine chopped apples and cranberries in a bowl; toss with the lemon juice and set aside.

    Add apples
    ​The Spruce / Ulyana Verbytska 
  6. In another bowl combine the flour, baking soda, salt, and cinnamon; whisk to blend the dry ingredients thoroughly and set aside.

    Combine flour, baking soda, and salt
    ​The Spruce / Ulyana Verbytska
  7. In a mixing bowl with an electric mixer, beat the eggs with the vegetable oil, sugar, and vanilla until the batter is smooth and well blended.

    Beat the eggs
    ​The Spruce / Ulyana Verbytska
  8. With the mixer on low speed, gradually beat in the dry ingredients until all ingredients are moistened.

    Beat in dry ingredients
    ​The Spruce / Ulyana Verbytska
  9. Fold the apple-cranberry mixture and the chopped nuts into the batter.

    Fold mixture
    ​The Spruce / Ulyana Verbytska
  10. Spread the batter in the prepared baking pan.

    Spread batter
    ​The Spruce / Ulyana Verbytska
  11. Bake the apple-cranberry cake for 45 to 55 minutes, or until the cake springs back when lightly touched with a finger.

    Bake cake
    ​The Spruce / Ulyana Verbytska
  12. Cut the cake into squares to serve. Top the cake with powdered sugar or caramel sauce (below), or frost the cooled cake with cream cheese frosting.

    Cut the cake
    ​The Spruce / Ulyana Verbytska

Make the Caramel Sauce

  1. Gather the ingredients.

    Ingredients for caramel sauce
    ​The Spruce / Ulyana Verbytska
  2. In a saucepan over medium heat, combine the butter with the brown sugar. Cook, stirring, for 1 minute.

    Combine butter with brown sugar
    ​The Spruce / Ulyana Verbytska
  3. Add the heavy cream and bring to a boil; cook for 2 minutes.

    Add heavy cream
    ​The Spruce / Ulyana Verbytska
  4. Add a few drops of vanilla, if desired.

    Add vanilla
    ​The Spruce / Ulyana Verbytska
  5. Drizzle over the cake just before serving.

    Drizzle over cake
    ​The Spruce / Ulyana Verbytska

Recipe Tip

  • Not eating right away? Cover the cake tightly and store it in the refrigerator for 3 to 5 days.