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Deliciously Cozy Apple Cranberry Cake

Warm, comforting apple and cranberry cake with a tender crumb and a festive topping—perfect for cozy fall afternoons and easy baking.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Apple Cranberry Cake
  • 2 cups all-purpose flour or gluten-free 1-to-1 baking flour, sifted
  • 2 tsp baking powder
  • 1 cup granulated sugar
  • 4 oz salted butter melted
  • 2 large eggs
  • 1 cup plain Greek yogurt low-fat
  • 1 tsp pure vanilla extract
  • 2 cups fresh cranberries
  • 1 large apple peeled and cored, thinly sliced (firm, sweet variety like Fuji, Gala, Envy, or Honeycrisp)

Equipment

  • 9x3-inch springform pan
  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Parchment paper

Method
 

  1. Step 1: Preheat oven to 350°F (177°C). Line the bottom of a 9x3-inch springform pan with parchment paper and grease sides and bottom with butter or cooking spray.
  2. Step 2: In a medium bowl, whisk together sifted flour and baking powder.
  3. Step 3: In a large bowl, whisk sugar, melted butter, and eggs for 1-2 minutes until light, smooth, and fluffy.
  4. Step 4: Add Greek yogurt and vanilla extract to wet mixture; whisk until just combined.
  5. Step 5: Gradually stir flour mixture into wet ingredients, mixing gently until smooth without over-mixing.
  6. Step 6: Fold in 1 cup of fresh cranberries carefully to keep them whole.
  7. Step 7: Pour batter into prepared pan and smooth top. Arrange thin apple slices in a circular pattern on top. Distribute remaining 1 cup cranberries between apple slices.
  8. Step 8: Bake on middle rack for 45–60 minutes until a toothpick inserted in the center comes out clean. Check at 45 minutes if using convection oven.
  9. Step 9: Remove cake and cool in pan on wire rack for about 30 minutes. Release springform pan and transfer cake to serving plate.
  10. Step 10: Dust top lightly with powdered sugar. Serve with whipped cream or vanilla ice cream if desired.

Notes

Substitute gluten-free flour, sour cream or buttermilk for yogurt, or frozen berries for cranberries. Add cinnamon or pumpkin pie spice for warmth, or chopped nuts for crunch. Store cake covered at room temperature up to 2 days, refrigerate up to 5 days, or freeze up to 3 months.