Apple Cranberry Cake -

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Apple Cranberry Cake

This apple cranberry cake is warm, fruity, and gently spiced. A simple, easy bake that looks and tastes like the holidays!

Prep Time20

Cook Time45

Course: Cakes, Dessert

Cuisine: American

Servings: Servings

Calories: 356kcal

Preheat the oven to 180 C / 350 F. Grease an 8-inch cake pan and line the bottom with parchment paper.
In a large bowl, whisk together the flour, baking powder, and cinnamon powder.
2 cup All-purpose flour, 2 tsp Baking powder, 1 tsp Cinnamon powder
In another bowl, combine softened butter and sugar. Beat well until soft and fluffy, about 2-3 minutes.
1/2 cup Butter, 3/4 cup Sugar
Add the eggs and beat again.
2 Eggs
Now add the yogurt and vanilla extract and beat until well combined, for 2-3 minutes.
Your mixture can look a bit curdled, but don't worry!
1 cup Plain Greek yogurt, 1 tsp Vanilla extract
Fold in the dry ingredients. Mix until just combined.
Toss the diced apples and cranberries with flour. Fold into the cake batter.
1 large Apple, peeled and diced, 1.5 cups Cranberries, 2 tsp All-purpose flour
Transfer the batter into your prepared bowl. Top with more diced apples and cranberries, and sugar.
Diced apples and cranberries for topping, 1 tbsp Sugar
Bake at 180 C/ 350 F for 40-45 minutes or until a skewer inserted in the center comes out clean.
Let the cake cool in the pan for 20-30 minutes and then carefully transfer to a serving platter. Allow the cake to cool completely.
Dust with powdered sugar, slice, and serve. Enjoy!

Make sure all the ingredients, especially the butter, eggs, and yogurt, are at room temperature.
You can use fresh or frozen cranberries for this easy apple cranberry cake. If using frozen cranberries, there is no need to thaw them.
Toss the fruits in a bit of flour before adding them to the cake batter. This prevents them from sinking to the bottom of the cake.
This is a thick cake batter. But if it seems too thick or dry, add a couple of tablespoons of warm milk.
A spring-form pan is very convenient to use for this super soft cake. You can also use an 8-9-inch square cake pan.
I highly recommend lining the bottom of the cake pan for easier cake removal.
For the best texture, please let the cake cool completely before slicing it
For better and consistent results, please use a kitchen scale to measure the ingredients.