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Cranberry Apple Cake

Rated as 4.68 out of 5 Stars
0

"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
Original recipe yields 12 servings (1 9-inch tube cake)

Directions

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  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.

Nutrition Facts


Per Serving: 333 calories; 16.8 43.4 4.2 31 317 Full nutrition

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Reviews

Read all reviews 21
  1. 22 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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!!

Other reviewers have commented about the cake breaking when releasing it from the Bundt pan. I have never had an issue with this since I discovered “Magic Cake Pan Release”. 1/2 cup shortening, ...

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...

dense, moist cake, really flavorful

My family has been making this cake for over 25 years and it's a favorite everywhere we take it! ****The only missing step is BUTTERING AND FLOURING your bundt pan before spooning the batter in....

This is easy to make and delicious. The only change I made was instead of using 1 3/4 cups of brown sugar, I used 1 cup of brown sugar and 1/2 cup of white sugar. In my oven, and in a Bundt pa...

I made the recipe as stated. But I added 3 eggs, and 1/4 c of half and half. I also used olive oil as my oil. I think it should have been cooked a little less longer, like 50-55 min. I think I ...