This fresh apple and cranberry cake recipe is delicious with a caramel sauce (see below), 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.
- 4 large apples (or 5 to 6 small to medium apples)
- 1 cups 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)
- Heat oven to 350 F.
- Grease and flour a 13-by-9-by-2-inch baking pan or spray it with baking spray with flour.
- Peel the apples and core them. Chop the apples finely. You should have about 4 to 4 1/2 cups of chopped apples.
- Chop the cranberries coarsely. You should have roughly 1 1/2 cups of chopped cranberries.
- Combine chopped apples and cranberries in a bowl; toss with the lemon juice and set aside.
- In another bowl combine the flour, baking soda, salt, and cinnamon; whisk to blend the dry ingredients thoroughly and set aside.
- 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.
- With the mixer on low speed, gradually beat in the dry ingredients until all ingredients are moistened.
- Fold the apple-cranberry mixture and the chopped nuts into the batter.
- Spread the batter in the prepared baking pan.
- Bake the apple cranberry cake in the preheated oven for 45 to 55 minutes, or until the cake springs back when lightly touched with a finger.
- 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.
- Cover the cake tightly and store in the refrigerator for 3 to 5 days.
Easy Caramel Sauce
- In a saucepan over medium heat, combine 4 tablespoons of butter with 1/2 cup of brown sugar.
- Cook, stirring, for 1 minute.
- Add 1/2 cup of heavy cream and bring to a boil; cook for 2 minutes.
- Add a few drops of vanilla, if desired.
- Drizzle over the cake just before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||2 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||2 g|