Cranberry Apple Cake: A Festive Delight for Any Occasion
Cranberry apple cake is a delightful and versatile dessert that’s perfect for the holiday season, autumnal gatherings, or simply a cozy afternoon treat. The tartness of cranberries beautifully complements the sweetness of apples, creating a balanced and flavorful experience. This recipe provides a moist, tender cake with a delightful crumb and a vibrant mix of textures and flavors. We’ll explore two variations: a classic version and a spiced variation with streusel topping, allowing you to customize it to your preference. Let’s dive into the detailed steps and instructions to bake this stunning cake!
Why You’ll Love This Cranberry Apple Cake
* **Festive Flavors:** The combination of cranberries and apples screams fall and winter holidays.
* **Moist and Tender:** The cake is incredibly moist thanks to the applesauce and the natural moisture of the fruits.
* **Easy to Make:** This recipe is straightforward and doesn’t require any fancy techniques.
* **Versatile:** Enjoy it as a dessert, snack, or even breakfast with a cup of coffee or tea.
* **Customizable:** Easily adapt the recipe to your liking by adding spices, nuts, or a streusel topping.
Ingredients
Here’s a breakdown of the ingredients you’ll need for both the classic and spiced versions:
Classic Cranberry Apple Cake
* **Dry Ingredients:**
* 2 ½ cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* ½ teaspoon salt
* **Wet Ingredients:**
* 1 cup granulated sugar
* ½ cup packed light brown sugar
* ½ cup (1 stick) unsalted butter, softened
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup unsweetened applesauce
* **Fruits:**
* 2 cups chopped apples (Granny Smith, Honeycrisp, or a mix)
* 1 ½ cups fresh or frozen cranberries
Spiced Cranberry Apple Cake with Streusel Topping
* **Cake Ingredients (Same as Classic with Added Spices):**
* 2 ½ cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* ½ teaspoon ground nutmeg
* ¼ teaspoon ground cloves
* ½ teaspoon salt
* 1 cup granulated sugar
* ½ cup packed light brown sugar
* ½ cup (1 stick) unsalted butter, softened
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup unsweetened applesauce
* 2 cups chopped apples (Granny Smith, Honeycrisp, or a mix)
* 1 ½ cups fresh or frozen cranberries
* **Streusel Topping:**
* ½ cup all-purpose flour
* ¼ cup packed light brown sugar
* ¼ cup granulated sugar
* ¼ teaspoon ground cinnamon
* ¼ cup (½ stick) cold unsalted butter, cut into small pieces
* ¼ cup chopped pecans or walnuts (optional)
Equipment
* 9×13 inch baking pan
* Mixing bowls
* Electric mixer (stand or hand-held)
* Measuring cups and spoons
* Rubber spatula
* Parchment paper (optional, for easy removal)
* Wire rack for cooling
Instructions
Here’s a step-by-step guide to making both versions of the cranberry apple cake:
Classic Cranberry Apple Cake
1. **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang on the sides for easy removal after baking. This is highly recommended. A light coating of cooking spray on the parchment paper helps too.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures that the baking soda and spices are evenly distributed throughout the flour.
3. **Cream Butter and Sugars:** In a separate large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes 3-5 minutes with an electric mixer. Creaming incorporates air into the butter and sugar, which helps to create a tender cake.
4. **Add Eggs and Vanilla:** Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
5. **Alternate Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the applesauce, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake. Overmixing develops the gluten in the flour, leading to a denser texture. Typically, this is done in 3 additions of dry, and two of wet. So, 1/3 of dry, then 1/2 of the applesauce, then 1/3 dry, the rest of the applesauce and finish with the last 1/3 of the dry.
6. **Fold in Fruits:** Gently fold in the chopped apples and cranberries until evenly distributed throughout the batter. Use a rubber spatula to avoid overmixing and to ensure the fruits are evenly dispersed.
7. **Pour into Pan and Bake:** Pour the batter into the prepared baking pan and spread evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 30 minutes to avoid overbaking.
8. **Cool and Serve:** Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. If you used parchment paper, simply lift the cake out of the pan using the overhang.
Spiced Cranberry Apple Cake with Streusel Topping
1. **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper as described above.
2. **Combine Dry Cake Ingredients:** In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. **Cream Butter and Sugars:** In a separate large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. **Add Eggs and Vanilla:** Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
5. **Alternate Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the applesauce, beginning and ending with the dry ingredients. Mix until just combined. Again, avoid overmixing.
6. **Fold in Fruits:** Gently fold in the chopped apples and cranberries until evenly distributed throughout the batter.
7. **Prepare Streusel Topping:** In a medium bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped pecans or walnuts, if using.
8. **Assemble and Bake:** Pour the cake batter into the prepared baking pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean and the streusel topping is golden brown. The streusel topping may brown faster, so keep an eye on it and tent the cake loosely with foil if it starts to get too dark.
9. **Cool and Serve:** Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely, or lifting it out using the parchment paper overhang.
Tips for Success
* **Use Room Temperature Ingredients:** Using softened butter and room temperature eggs will help the ingredients blend together more easily, resulting in a smoother batter and a more tender cake.
* **Don’t Overmix:** Overmixing the batter can develop the gluten in the flour, leading to a tough cake. Mix until just combined.
* **Measure Flour Accurately:** Spoon the flour into the measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour in the recipe.
* **Use Fresh Cranberries:** Fresh cranberries will give the cake a brighter flavor and a more appealing texture. If using frozen cranberries, do not thaw them before adding them to the batter.
* **Adjust Baking Time:** Baking times may vary depending on your oven. Start checking for doneness a few minutes before the recommended time and adjust accordingly.
* **Cool Completely:** Allowing the cake to cool completely before slicing and serving will prevent it from crumbling.
* **Add Zest:** Consider adding a tablespoon of orange or lemon zest to the batter for enhanced flavor.
* **Glaze:** A simple powdered sugar glaze adds a touch of elegance. Whisk together powdered sugar with a little milk or lemon juice until smooth and drizzle over the cooled cake.
Variations
* **Nutty Delight:** Add ½ cup of chopped walnuts, pecans, or almonds to the batter for a nutty crunch.
* **Citrus Infusion:** Add the zest of one orange or lemon to the batter for a bright and citrusy flavor.
* **Chocolate Chips:** Incorporate ½ cup of chocolate chips (milk, dark, or white) for a touch of chocolatey goodness.
* **Maple Glaze:** Instead of a powdered sugar glaze, try a maple glaze by whisking together maple syrup, powdered sugar, and a pinch of salt.
* **Individual Cakes:** Bake the batter in muffin tins or mini loaf pans for individual servings.
Serving Suggestions
* Serve slices of the cranberry apple cake warm or at room temperature.
* Dust with powdered sugar for a simple and elegant presentation.
* Top with a scoop of vanilla ice cream or whipped cream.
* Drizzle with caramel sauce or maple syrup.
* Enjoy with a cup of coffee, tea, or hot cocoa.
Storage Instructions
* **Room Temperature:** Store the cake in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** For longer storage, store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
* **Freezer:** Wrap the cake tightly in plastic wrap and then foil, or store it in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.
Nutrition Information (approximate, per slice)
*The nutritional information below is an estimation and can vary based on specific ingredients and portion sizes.*
* **Calories:** 300-350
* **Fat:** 15-20g
* **Saturated Fat:** 8-10g
* **Cholesterol:** 50-70mg
* **Sodium:** 200-250mg
* **Carbohydrates:** 40-50g
* **Sugar:** 25-30g
* **Protein:** 3-4g
Frequently Asked Questions (FAQ)
* **Can I use frozen cranberries?**
* Yes, you can use frozen cranberries. Do not thaw them before adding them to the batter.
* **Can I use different types of apples?**
* Yes, you can use different types of apples. Granny Smith, Honeycrisp, and Gala apples are all good choices. A mix of different apples can add complexity to the flavor.
* **Can I make this cake ahead of time?**
* Yes, you can make this cake ahead of time. Store it in an airtight container at room temperature or in the refrigerator. You can also freeze it for longer storage.
* **Can I reduce the sugar in this recipe?**
* Yes, you can reduce the sugar slightly. However, keep in mind that sugar contributes to the moisture and texture of the cake, so reducing it too much may affect the outcome.
* **My cake is browning too quickly. What should I do?**
* If your cake is browning too quickly, tent it loosely with foil to prevent it from burning.
* **Why is my cake dry?**
* A dry cake can be caused by overbaking, using too much flour, or not using enough fat. Make sure to measure your ingredients accurately and avoid overbaking.
* **Can I make this recipe gluten-free?**
* Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that is designed for baking and contains xanthan gum.
Conclusion
This cranberry apple cake is a delightful and easy-to-make dessert that’s perfect for any occasion. With its moist texture, festive flavors, and customizable options, it’s sure to become a family favorite. Whether you choose the classic version or the spiced variation with streusel topping, you’re in for a treat! So, gather your ingredients, preheat your oven, and get ready to bake a truly memorable cake. Happy baking!