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Easy Cranberry Apple Cake Recipe

An easy to make and quick to put together Cranberry Apple Cake recipe right out of Barefoot Contessa's cookbook. A recipe that I make every year as soon as the fresh cranberries are available in the market.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 389 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 12 ounces fresh cranberries rinsed and picked over to remove stems (frozen cranberries can also be used)
  • 1 granny smith apple peeled, cored and diced into 1-inch cubes
  • ½ cup coconut sugar or light brown sugar
  • 1 tablespoon orange zest grated zest from 1 orange
  • ¼ cup orange juice
  • 1 teaspoon ground cinnamon
  • 2 large eggs at room temperature
  • 1 cup cane sugar plus 1 tablespoon to garnish or granulated sugar
  • ¼ pound unsalted butter melted, cooled slightly plus more for greasing the pie plate
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream full fat
  • 1 cup all-purpose flour
  • ¼ teaspoon kosher salt

Instructions

    Cup of Yum
  1. Preheat the oven to 325 degrees F/163 C. Grease a 10-inch pie plate with butter or cooking spray and set it aside.
  2. In a large bowl, add cranberries, diced apple, ½ cup coconut (or brown) sugar, orange zest, orange juice, and ground cinnamon. Mix to combine. Set aside.
  3. Using a hand mixer, beat the eggs until frothy, approximately 2 minutes.
  4. Add 1 cup of cane (or granulated) sugar, melted and cooled butter, vanilla extract, and sour cream. Beat on low until thoroughly combined.
  5. While the mixer is on low, add flour and salt. Mix just until combined. Do not overmix.
  6. Fold the batter into the fruit mixture, ensuring that the fruit and batter are evenly distributed and mixed.
  7. Pour the mixture into the 10-inch pie place. Sprinkle with the additional tablespoon of cane sugar.
  8. Place in the oven and bake for 60-65 minutes* until lightly brown. To test for doneness, insert the cake with a toothpick or sharp knife. It should come out clean when removed.
  9. Let cool for 15 minutes and serve.

Notes

  • You must use a 10-inch baking dish. We tested it with a 9-inch pie pan and the cake batter overflowed. However, if you only have a 9-inch baking dish, place it on a baking sheet before baking it in the oven. The baking sheet will catch any cake batter if the cake starts to overflow.
  • While Ina Garten’s recipe calls for a baking time of 55 - 60 minutes, we found it took longer for us. I recommend you start checking it with the toothpick test at the 55-minute mark. Then, bake in additional 5-minute increments if it is not ready.
  • Yields: This recipe makes a 10-inch cake that serves 8 slices. The nutritional values below are per serving.
  • Baking dish: You must use a 10-inch baking dish. We tested it with a 9-inch pie pan and the cake batter overflowed. However, if you only have a 9-inch baking dish, place it on a baking sheet before baking it in the oven. The baking sheet will catch any cake batter if the cake starts to overflow.
  • Bake time*: While Ina Garten’s recipe calls for a baking time of 55 - 60 minutes, we found it took longer for us. I recommend you start checking it with the toothpick test at the 55-minute mark. Then, bake in additional 5-minute increments if it is not ready.

Nutrition Information

Calories 389kcal (19%) Carbohydrates 87g (29%) Protein 5g (10%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 60mg (20%) Sodium 133mg (6%) Potassium 182mg (5%) Fiber 4g (16%) Sugar 64g (128%) Vitamin A 210IU (4%) Vitamin C 15mg (17%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 389

% Daily Value*

Calories 389kcal 19%
Carbohydrates 87g 29%
Protein 5g 10%
Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 60mg 20%
Sodium 133mg 6%
Potassium 182mg 4%
Fiber 4g 16%
Sugar 64g 128%
Vitamin A 210IU 4%
Vitamin C 15mg 17%
Calcium 47mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.