Ina Garten Easy Cranberry and Apple Cake Recipe
Love fall flavors in a simple cake? This Ina Garten Easy Cranberry and Apple Cake Recipe is perfect. Tart cranberries and sweet apples bake into moist perfection.
Ingredients
- 2 cups fresh cranberries fresh or frozen
- 2 medium apples peeled and chopped
- 1 3/4 cups sugar divided
- 1 tbsp orange zest
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup orange juice
Instructions
Prep the Fruit Mixture
- Toss cranberries and chopped apples in bowl. Add 1/4 cup sugar and orange zest. Stir gently to coat. Set aside 10 minutes. Fruit releases juices. This makes cake extra moist and flavorful.
Cream Butter and Sugar
- Beat softened butter with 1 1/2 cups sugar in large bowl. Use mixer on medium. Cream until light and fluffy, about 3 minutes. Scrape sides often. This builds airy texture.
Add Eggs and Vanilla
- Beat in eggs one at a time. Mix well after each. Add vanilla extract. Beat until smooth. Batter looks creamy now. Don't overmix or cake toughens.
Mix Dry Ingredients
- Whisk flour, baking powder, and salt in separate bowl. Add half to batter. Stir gently. Pour in orange juice. Mix just until combined. Batter thick but smooth.
Fold in Fruit and Bake
- Fold fruit mixture into batter. Spread into greased 10-inch pan. Bake at 350°F for 40 minutes. Toothpick comes clean. Edges golden brown. Cool in pan 10 minutes.
Cool and Serve
- Run knife around edges. Turn onto rack to cool completely. Dust with powdered sugar. Slice and enjoy. Warm or room temp both great.
Notes
- Use Granny Smith apples for tart balance.
- Frozen cranberries work fine—no thawing needed.
- Add chopped pecans for nutty crunch.
- Swap orange for lemon zest.
- Make muffins instead—bake 20 minutes.
- Gluten-free flour swap works well.
- Double cranberries for bolder tartness.