This simple apple cranberry cake is made from scratch with fresh cranberries, apples, and pantry staples. With just 20 minutes of prep time and 50 minutes of baking (with minimal hands-on effort), it’s the perfect holiday cake to make for Thanksgiving or Christmas! Serve it with a dusting of powdered sugar, whipped cream, or a scoop of vanilla ice cream. It can easily be modified to be gluten-free and dairy-free!
Why you’ll love it
- Quick and easy prep. With just 20 minutes of prep and 50 minutes of idle baking time, this apple cranberry cake is effortless to make—no mixer needed! It features simple, wholesome ingredients without any artificial colors, glazes, or frostings.
- Ideal holiday dessert. This recipe is perfect for Thanksgiving, Friendsgiving, or Christmas gatherings, as it showcases festive ingredients like apples and fresh cranberries that are sure to impress family and friends. I also recommend these 2 cakes for the holidays: apple pumpkin bundt cake or the stunning cranberry apple pecan bundt cake.
- Tart-sweet flavor combo. Made with fresh cranberries and apples, this cake has a balanced tart-sweet flavor, with just the right amount of sugar to soften the cranberries’ tanginess.
- Versatile recipe. There are plenty of ways to customize this cake! Try swapping cranberries for raspberries or blueberries and using pears instead of apples. It also works well in different baking pans, like a 9×3-inch springform, or even an 11- or 12-inch cast iron skillet.
The ingredients and substitutions
- Flour – Use regular all-purpose or cake flour. This cake can be made gluten-free; I’ve tested it with both Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and King Arthur’s gluten-free measure-for-measure flour.
- Baking Powder – Ensure it’s fresh to help the cake rise properly.
- Butter – I used melted salted butter, so no additional salt was added. Melt it briefly in the microwave. You can also use a neutral vegetable oil as an alternative.
- Sugar – Regular granulated white sugar.
- Eggs – They provide structure and texture to the cake.
- Vanilla – Both real vanilla extract and imitation vanilla work well.
- Greek Yogurt – Adds moisture and a subtle tang. You can substitute sour cream, plain yogurt, or buttermilk.
- Cranberries – I used 2 cups of fresh, raw cranberries. If they’re unavailable, you can swap in raspberries or blueberries.
- Apple – I used 1 large, peeled, and thinly sliced apple. Choose apples that are firm and not overly ripe to ensure they hold their shape during baking and don’t turn to mush. My favorite sweet apple varieties that I use all the time are Fuji, Envy, Gala, and Honeycrisp.
How to make apple cranberry cake
Here are step-by-step photos and an overview of the instructions. For full recipe details, scroll to the recipe card below.
1) Preheat the oven to 350°F (177°C). Line a 9×3-inch springform pan with parchment paper and grease it with butter or cooking spray.
2) Prepare the batter. In a medium bowl, mix the flour and baking powder. In a large bowl, whisk together the sugar, melted butter, and eggs until light and fluffy. Add Greek yogurt and vanilla, mixing until just combined. Gradually add the flour mixture, stirring until smooth. Fold in 1 cup of cranberries.
3) Pour the batter into the prepared pan. Arrange thinly sliced apples in a circular pattern on top, with cranberries placed between. See my photos for reference.
4) Bake for 50-60 minutes, until a toothpick comes out clean.
5) Allow the cake to cool for about 30 minutes before releasing it from the pan. Dust with powdered sugar, top with whipped cream or ice cream, and serve!
How to make this cake gluten-free
This recipe has been successfully tested with both Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and King Arthur Gluten-Free Measure-for-Measure Flour; either can be used as a direct 1-to-1 substitute without any other changes. If the batter seems too thick, add an extra ¼ cup of Greek yogurt. Note that using gluten-free flour may require a slightly longer bake time. For best results, I recommend baking the cake in a cast-iron skillet when using gluten-free flour.
How to make it dairy-free
- Replace the ½ cup of butter (4 oz) with ½ cup of neutral-flavored oil, like light olive oil, avocado oil, or canola oil.
- Swap the 1 cup of Greek yogurt for a dairy-free option, such as unsweetened almond or cashew milk yogurt. Alternatively, you can use 1 cup of light olive oil or another cooking oil in place of the yogurt.
Baking dish options
- 9×3-inch springform pan – Perfect for easy release and that’s the pan I used.
- 10- or 12-inch cast-iron skillet – Yields golden-brown, crispy edges and a soft, moist center due to even heating.
- 9×13 rectangular pan – Pour the batter into a greased pan and bake for about 40 minutes, or until a toothpick comes out clean.
- 12-cup muffin pan – Turn this apple cranberry cake into muffins or cupcakes! Mix all cranberries and apples into the batter, fill each cup ⅔ full, and bake for 20-30 minutes, checking with a toothpick.
Storage tips
- Room temperature. Keep the cake at room temperature for the first 48 hours. Let it cool completely, then cover loosely with parchment paper or foil, allowing air circulation. It’s best enjoyed within this time.
- Refrigerate. After 48 hours, transfer to the fridge for up to 3 days, stored in an airtight container or wrapped tightly in plastic wrap or a freezer bag.
- Freezing. Once fully cooled, freeze the cake within 2 days of baking. Wrap it tightly in plastic wrap, then place it in a freezer bag or freezer-safe container. It will keep for up to 2 months.
Other cakes for Thanksgiving and Christmas
- The Best Apple Cake
- Cranberry Apple Pecan Bundt Cake
- Apple Pumpkin Bundt Cake
- Easy Apple Squares
- Apple Blueberry Cake
Apple Cranberry Cake
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Ingredients
- 2 cups all-purpose flour or baking flour, sifted or aerated (see note below)
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 4 oz salted butter melted (½ cup)
- 2 large eggs
- 1 cup plain Greek yogurt low-fat
- 1 teaspoon pure vanilla extract
- 2 cups fresh cranberries
- 1 large apple (peeled and cored) – choose sweet, firm apples like Fuji, Gala, Envy, or Honeycrisp.
Instructions
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Preheat oven to 350°F (177°C). If your oven has a convection setting, use a convection bake setting. Line the bottom of the 9×3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.
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In a medium bowl, mix flour and baking powder.
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In a large bowl, combine granulated sugar, melted butter, and eggs, and beat using a whisk for about 1 or 2 minutes until the mixture turns light in color, smooth (not grainy), and fluffy.
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Mix in Greek yogurt and vanilla extract, and whisk just until combined.
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Add the flour mixture gradually, whisking 1 cup of flour at a time with the wet ingredients until combined. Do not over-mix.
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Fold in 1 cup of fresh cranberries into the batter.
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Pour the cake batter into the parchment paper-lined springform pan. Arrange thinly sliced apple slices in a circular pattern on top, with the remaining 1 cup of cranberries placed between.
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Place the springform pan with the cake batter on the middle rack—especially in non-convection ovens. Bake for about 45–50 minutes, or until a tester or toothpick inserted into the center comes out clean. If not done, continue baking in 5-minute increments, checking each time. I used a convection setting and baked for exactly 45 minutes at 350°F, resulting in a fully baked, nicely browned cake. In a regular oven, it may take a bit longer, about 1 hour at 350°F.
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Remove the cake from the oven and let it cool in the springform pan on a wire rack. After about 30 minutes, release the cake from the pan. Once it’s cool enough, you can carefully slide your hand or a large spatula under the cake, between the parchment paper and the cake, and transfer it onto a cake plate, discarding the parchment paper.
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When serving, dust with powdered sugar.
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I provide helpful step-by-step photos above the recipe card (scroll up).
Notes
How to measure flour correctly with cups:
To measure flour properly using measuring cups, first sift or aerate the flour by fluffing it up and whisking it. Then, spoon the flour into the measuring cup, avoiding scooping directly from the bag. Once filled, use a knife to level off any excess. If you simply scoop the flour from the bag, you’ll end up with more flour than the recipe requires, which can lead to a dry cake batter. Be sure to aerate the flour to get the right consistency!
What baking pans can you use?
- I used a 9×3-inch round springform pan, lining the bottom with parchment paper for a cleaner release.
- You can also use a 9×13-inch rectangular baking pan—grease the pan, pour the cake batter in, and bake for about 40 minutes or until a toothpick comes out clean.
- For muffins or cupcakes, use a 12-cup muffin pan. Fold all 2 cups of cranberries and sliced apples into the batter and fill the muffin cups about ⅔ full. Bake for 20 to 30 minutes, or until a toothpick inserted comes out clean.
- A 10-inch or 12-inch round high-sided cast-iron skillet will give you crispy, golden-brown edges with a soft and moist center.
Other notes
- Make it gluten-free. This recipe has been tested with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, and you can also use King Arthur gluten-free measure-for-measure flour. If using these flours, you may need to add an additional ¼ cup of Greek yogurt if the batter is too thick.
- Greek yogurt can be substituted with plain kefir, regular yogurt, buttermilk, or sour cream. However, I highly recommend using plain kefir or Greek yogurt for their light texture and pleasant tang.
Nutrition
