This post may contain affiliate links which won’t change your price but will share some commission.
This cranberry apple cake is such a delicious dessert for fall and the holidays. The tart, sweet flavor and moist texture are irresistible!
I love cranberry season. There’s just something about those tart little berries. The cranberry harvest is a big deal here in Massachusetts, so I always like to cook up some goodies with fresh cranberries for my family during the fall.
This cranberry apple cake has an amazing flavor. The fruity topping is both tart and sweet, and the texture of the cake is perfect. This is sweeter than most of my recipes, but this cake is worth it as it celebrates two of my favorite fall crops.
Try this easy cake recipe any time of year. It’s tasty enough to add to your Thanksgiving holiday spread, and it’s perfect for a winter brunch buffet.
Cranberry Apple Cake Tips
To make the topping, stir together the ingredients in a medium saucepan, and simmer until the berries have burst and the apple pieces are soft. The mixture will thicken as it cools.
You can use all-purpose flour if you’re not avoiding gluten, and regular milk can be substituted for the oat milk if desired. Use softened butter in place of the melted coconut oil if you’d prefer.
For an extra decorative touch, sprinkle this cooled cranberry apple cake with powdered sugar, decorative sugar, or a teaspoon of cinnamon. Its bright color looks beautiful even without these extra touches, so they’re totally optional.
Try this delicious cranberry apple cake for a festive dessert during the holidays or a fun breakfast any time of year.
Cranberry Apple Cake
- 6 oz cranberries
- 8 oz granny smith apples peeled and diced
- 2/3 cup maple syrup
- 1/2 tsp cinnamon
- 1/4 cup apple cider
- 2 tsp arrowroot starch
- 1 3/4 cups gluten-free flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup melted coconut oil
- 2/3 cup maple syrup
- 3/4 cup oat milk or other non-dairy milk
- 2 tsp vanilla extract
- Preheat the oven to 375 degrees. Grease a round 9-inch cake pan or springform pan.
- Prepare the topping by placing the maple syrup, cinnamon, cranberries, apples, apple cider, and arrowroot starch in a medium saucepan. Cover and bring to a boil, then lower the heat to a simmer. Simmer uncovered over low heat for 10 minutes, stirring occasionally, to thicken the mixture (or until the cranberries have burst and the apples have softened). Mash the mixture with a potato masher or a fork. Set aside to cool.
- In the large bowl of an electric mixer, combine the eggs, coconut oil, maple syrup, and vanilla extract on low speed.
- Add half the flour mixture to the wet ingredients, then add half the milk. Repeat with the remaining flour mixture and milk. Mix on medium high speed until the flour mixture and milk are fully incorporated, then transfer the batter to the prepared pan.
- Spread the cooled fruit mixture evenly over the batter without stirring it into the batter.
- Bake for about 45 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Don't let the cake bake for too long, or it will be dry. Let the cake cool to room temperature before cutting.
Approximate Nutrition Info
This recipe may contain affiliate links. A purchase or click through one of these links may result in a commission paid to us at no additional cost to you.
This recipe costs a total of $8.72 to make, or $.73 per serving. Try this cranberry apple cake for a healthy treat that celebrates the fall harvest.
Note: This recipe was originally published in 2014, and it was updated in 2021.