Let’s dive into a recipe that combines the tartness of cranberries with the sweetness of apples in a cake that’s as easy to make as it is delicious. Perfect for any occasion, this cake will have everyone asking for seconds.
Why This Recipe Works
- The combination of tart cranberries and sweet apples creates a perfect balance of flavors.
- Simple ingredients come together to make a moist and flavorful cake.
- Easy to make with minimal prep time, perfect for busy bakers.
- Versatile recipe that can be adapted to include your favorite fruits or nuts.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh cranberries
- 1 cup diced apples
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease your cake pan. This ensures your cake doesn’t stick and bakes evenly. Tip: Use parchment paper at the bottom for extra insurance against sticking.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This step is crucial for evenly distributing the leavening agents throughout your batter.
Combine Wet Ingredients
In another bowl, mix the melted butter, eggs, and vanilla extract until well combined. Tip: Make sure your eggs are at room temperature to ensure a smoother batter.
Fold in Fruits
Gently fold the cranberries and apples into the batter. Be careful not to overmix to keep the fruits intact. Tip: Toss the fruits in a little flour to prevent them from sinking to the bottom.
Bake to Perfection
Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean. Let it cool before serving.
Tips and Tricks
For an extra moist cake, consider adding a tablespoon of apple cider to the batter. If you’re using frozen cranberries, no need to thaw them first. For a crunchier top, sprinkle some coarse sugar before baking. Always let your cake cool in the pan for at least 10 minutes before transferring to a wire rack to prevent breaking.
Recipe Variations
- Swap cranberries for raspberries or blueberries for a different berry flavor.
- Add a half cup of chopped walnuts or pecans for added texture.
- Use brown sugar instead of white for a deeper flavor.
- Incorporate a teaspoon of cinnamon or nutmeg for a spiced version.
Frequently Asked Questions
Can I use dried cranberries instead of fresh?
Yes, you can use dried cranberries, but soak them in warm water for 10 minutes to plump them up before adding to the batter. This prevents them from absorbing too much moisture from the cake.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze it for up to 3 months.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution ratio for best results.
Summary
This cranberry apple cake is a delightful treat that’s easy to make and versatile. With its perfect balance of tart and sweet, it’s sure to be a hit at any gathering.
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