Cranberry Apple Cake

Cranberry Apple Cake

stupidmonke

"A moist and delicious treat with a great mix of flavors. Perfect for those unused cranberries from Thanksgiving. You can use a variety of pans depending on what you have. Baking times will vary based on the pan. Two loaf pans take about an hour."
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Ingredients

1 h 30 m servings 333 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted-tube pan (such as Bundt(R)).
  2. Whisk eggs, brown sugar, oil, and vanilla extract together in a bowl until smooth.
  3. Sift flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl; stir into egg mixture. This is a very thick mixture so use a solid spoon to mix together. Fold in apples, cranberries, and pecans until evenly incorporated. Pour batter in the prepared pan.
  4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 13
  1. 13 Ratings

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Most helpful positive review

I actually made a lot of modifications to this recipe because I was afraid it wouldn't be moist enough, sweet enough or spicy enough. So here's what I did: I used 3 eggs, 2 cups of brown sugar...

Most helpful critical review

The cake was dry and I even added 1/2 c buttermilk to it. The sweetness was way to much. If I try it again I would add 1/2 cup applesauce and take down the sugar to 1 cup.

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I actually made a lot of modifications to this recipe because I was afraid it wouldn't be moist enough, sweet enough or spicy enough. So here's what I did: I used 3 eggs, 2 cups of brown sugar...

This was very moist, not too heavy, just lightly spiced, and very fruity. I followed the recipe as written except I cut the brown sugar to 1 1/2c and it was just sweet enough for my tastes, cau...

I love this cake. I followed the directions just the way it was written and it was a big hit.Very moist and yummy!!

09.11.16 ~ Delicious! A dense, moist cake that is packed with flavor. I baked it in a Bundt® pan so that it would be easy to cut and share with many. It only took about 1 hour and 5 minutes to b...

I read the reviews first before baking and took the advice regarding the sugar (only used 1 cup) and then added my own spin to it. Instead of oil, I added my own home made baked applesauce from ...

The cake was dry and I even added 1/2 c buttermilk to it. The sweetness was way to much. If I try it again I would add 1/2 cup applesauce and take down the sugar to 1 cup.

I will make again. I reduced sugar by 1/2 c. Needed to add approximately 1/2 c. milk- batter just too dry. Only baked for @40mins- but I have convection oven- maybe that's why the bake time wa...

A little less sugar, otherwise made as written. Love the tang from the cranberries. Went together easily. Had no problem with the baking time.

I made this recipe exactly as written and brought it to a work function. It is spectacular and delicious. I had so many great compliments. The only thing I would say is that it looks a little l...

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