0 from 30 votes
Apple Cranberry Cake with Brown Sugar Buttercream
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Prep Time
45 mins
Cook Time
45 mins
Cool/Chill Time
50 mins
Servings: 12
Calories: 732 kcal
Course:
Dessert , Cake
Ingredients
apple-cranberry cake
- 3 cups cake flour
- 1 ½ teaspoon baking powder
- 1 teaspoons baking soda
- 1 teaspoon salt
- 2 cups superfine sugar
- ¾ cup (1 ½ sticks) unsalted butter, melted and cooled
- 3 tablespoons honey
- 3 eggs, lightly beaten
- 1 cup whole milk
- 8 ounces PLAIN yogurt
- 1 ½ teaspoons vanilla extract
- 1 small apple peeled, cored and diced
- 1 cup fresh cranberries
brown sugar buttercream
- 1 cup (2 sticks) unsalted butter, softened
- 4 ½ cups sifted powdered sugar
- ½ cup light brown sugar
- 2 to 3 tablespoons whole milk
- ½ teaspoon salt
garnish
- fresh sage leaves
- fresh cranberries
Instructions
cake
- Preheat oven to 350˚F.
- Place flour, baking powder, baking soda, and salt into a mixing bowl.
- Place sugar, butter, honey, and eggs into another mixing bowl and whisk together. Pour the flour mixture into the egg mixture and whisk together until very thick and combined.
- Stir in the remaining ingredients, except the apple and cranberries, until fully incorporated and the batter is smooth.
- Gently fold in the apple and cranberries until evenly distributed.
- Pour the batter into four prepared (8") cake pans (bottoms lined with parchment and lightly greased) and bake for 25 to 30 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Allow the cakes to cool in the pans for 15 to 20 minutes before removing from pans and allowing cakes to cool completely.
Cup of Yum
buttercream
- Place butter into a stand mixer with a paddle attachment and whip until light and fluffy. Add sugar, ½ cup at a time, until fully incorporated. Add the remaining ingredients, scrap down the sides of the bowl, and continue to whip until smooth (the frosting should be on the runny side…not firm enough to pipe, but not so runny that it can’t sit, spread atop a cake).
assembly
- Place a thin layer of buttercream over the top of one of the cakes and top with the other cake, inverted (so both cake circle tops are touching one another). Repeat with remaining cake layers, so all four are stacked atop one another.
- Gently frost the four tiered cake with a thin layer of frosting (the crumb coat). Place in the refrigerator for at least 30 minutes.
- Coat the cake in another layer of frosting and smooth the frosting on the top of the cake. Top the cake with a border of fresh sage leaves and cranberries to look like a wreath. Slice and serve.
Notes
- *Makes 1 (8”) cake
Nutrition Information
Calories
732kcal
(37%)
Carbohydrates
114g
(38%)
Protein
6g
(12%)
Fat
29g
(45%)
Saturated Fat
18g
(90%)
Cholesterol
114mg
(38%)
Sodium
469mg
(20%)
Potassium
120mg
(3%)
Fiber
1g
(4%)
Sugar
89g
(178%)
Vitamin A
933IU
(19%)
Vitamin C
2mg
(2%)
Calcium
82mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 732
% Daily Value*
| Calories | 732kcal | 37% |
| Carbohydrates | 114g | 38% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 114mg | 38% |
| Sodium | 469mg | 20% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 89g | 178% |
| Vitamin A | 933IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.