Description
This Spiced Apple Cranberry Cake is a delightful fall-inspired dessert combining warm spices, tart cranberries, and sweet apples in a moist, tender crumb. Perfectly balanced with cinnamon and nutmeg, this cake is an ideal treat for cozy gatherings or holiday celebrations.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
Fruits
- 1 1/2 cups diced apples (about 2 medium apples)
- 1 cup fresh cranberries (about 100 g)
Optional
- Powdered sugar, for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and dust it lightly with flour to prevent the cake from sticking.
- Mix Dry Ingredients: In a large mixing bowl, sift or whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Prepare Fruits: Dice the apples into small, uniform pieces. Rinse the fresh cranberries under cold water and drain well. Set both aside for folding into the batter later.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Stir in the melted, slightly cooled unsalted butter and the vanilla extract until the mixture is smooth.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir gently but thoroughly until just combined, being careful not to overmix to maintain a tender crumb.
- Fold in Fruits: Carefully fold the diced apples and cranberries into the batter, ensuring even distribution without crushing the berries.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Optionally, dust with powdered sugar before slicing and serving.
Notes
- For best results, use tart apples such as Granny Smith to balance the sweetness.
- You can substitute fresh cranberries with frozen ones if out of season; just do not thaw before adding.
- Ensure the melted butter is cooled slightly so it does not cook the eggs when mixed.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with a cup of tea or coffee and can be served with a dollop of whipped cream or vanilla ice cream for an indulgent treat.
