APPLE CRANBERRY CAKE
Momma referred to this cake as a Fresh Apple Cake. It was in her church lady’s cookbook. We didn’t have apples or fruit for that matter very often back in those days. We had big vegetable gardens but no fruit trees.
We had a neighbor who had a houseful of children of all ages. When I was at their house playing, I would always imagine I was with the old woman who lived in the shoe. You know the Mother Goose rhyme, she had so many children, she didn’t’ know what to do. That house always seemed to be in chaos and I loved playing there. Our house was relatively quiet.
One summer day, there was a knock at our door. There was one of the children from the “shoe” standing with her eyes cast down and hands clasped behind her back. She had the classic carrot-colored hair. In her long Southern drawl with her red hair askew, she explained that they wanted to make an apple pie but they had no apples. Mother told her that we didn’t have any either. I never knew if she found any apples that day. But I knew in the fall, we would be assured a Fresh Apple Cake.
For this Apple Cake version, I had cranberries so I decided to add a half cup and it just added a layer of deliciousness. The original recipe called for three cups of diced apples but for this cake, I used two cups of apples. I also used my favorite nonstick tube pan from NordicWare. Click here to see. Enjoy!
Apple Cranberry Cake
Basic apple cake with cranberries and nuts. Crusty top and sugar drizzle glaze
Ingredients
- 1 1/4 cups of vegetable oil
- 3 eggs, room temperature
- 2 cups sugar
- 3 cups of all-purpose flour
- 1 teaspoon salt
- 1 teaspoon soda
- 2 teaspoons cinnamon
- 2 teaspoons vanilla
- 1/2 cup chopped pecans
- 2 cups diced apples
- 1/2 cup dried cranberries
Instructions
Preheat oven to 325 degrees. Grease and flour tube pan or bundt pan.
In a large bowl, add flour, salt, cinnamon, soda. Whisk with a fork and set aside.
In mixing bowl, add eggs, sugar, and oil. Beat for 3 minutes, stopping to scrape down the sides.
Add dry ingredients to the mixture a cup at a time. Scrape down sides and bottom to ensure thorough blending. It will be thick. Add vanilla.
Fold in apples, nuts, and cranberries.
Bake one hour. Check for doneness with a skewer making sure there is not wet dough on the skewer. If there is, continue baking and check again in 5-10 minutes.
Cool cake for about 5 minutes, then flip onto a plate. Then invert onto your serving plate to have the pretty side up.
Notes
Sift dry ingredients. Soda tends to form little balls so you do not want to bite into a little knot of soda.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 421Total Fat: 22gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 37mgSodium: 156mgCarbohydrates: 53gFiber: 2gSugar: 32gProtein: 4g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
PUMPKIN CRANBERRY SQUARES
This autumn season is the perfect time to blend pumpkin and cranberries into a delicious cake square with a brown butter frosting which actually tastes like candy! It is baked in a jelly roll pan (15x10x1). Click here to get the pan on Amazon if you do not have one! I also used Graceland Fruit dried cranberries. They were moist and plump so they did not need to be reconstituted with hot water.
Are you forever trying to wrap leftover desserts in foil to send home with friends and family? I love foil however, I have lost a lot of my frosting getting stuck on the foil. I keep a few of these on hand for my more precious desserts. They can be reused and also microwavable. Click here to see on Amazon.
I hope you like the recipe and please let me know if you give it a whirl!
Pumpkin Cranberry Squares
Pumpkin Cake with cranberries with a brown butter icing garnished with dried cranberries
Ingredients
Cake
- 1 1/2 cups all-purpose flour plus 1 tablespoon to toss cranberries
- 1 1/4 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon soda
- 2 teaspoons cinnamon
- 3 eggs, room temperature
- 1 can Libby's Pumpkin 15 ounces
- 3/4 cup butter, melted and cooled ( 1 1/2 sticks)
- 1 cup dried chopped cranberries
Frosting
- 1/2 cup butter
- 4 cups confectioners sugar
- 1 teaspoon vanilla extract
- 1/4 cup whole milk or heavy cream
Instructions
Cake
Preheat the oven to 350 degrees. Prepare a jellyroll pan (15x10x1) by either spraying with nonstick spray or greasing and flouring the pan.
Melt the butter and set aside.
Combine 1 1/2 cups of flour, sugar, baking powder, soda, and cinnamon in a large bowl. Sift these ingredients with a wire sieve or sifter to remove all the lumps. Set aside.
In another bowl, whisk the eggs briskly until frothy. Add the pumpkin and butter and whisk until thoroughly combined.
Add the wet ingredients into the dry ingredients. Stir until combined.
Pour about 1 tablespoon of all-purpose flour into your cranberries and toss well. Then fold into your cake mixture.
Spread into your prepared pan. Bake about 25-30 minutes. Test for doneness by touching in the middle and checking to see that it springs back.
Flip onto a wire rack to cool. Completely cool before frosting.
Frosting
In a heavy saucepan, melt the butter and cook over medium heat until it turns a golden brown. (about 5 minutes)
Pour the butter into a mixing bowl.
Add confectioners sugar a cup at a time. After the first cup, add vanilla and add the milk by tablespoonsful until you get your spreading consistency.
Immediately spread on your cake and garnish with chopped cranberries.
Notes
Read all instructions before baking.
Always toss berries with a bit of flour to keep them from sinking to the bottom.
Sifting is important in this thin cake. You do not want to bit into a lump of soda or flour!
Make sure your cake is cool before you cook the frosting because it will get hard like a praline candy but you could add 1-2 more tablespoons milk to thin the frosting out.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 247Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 128mgCarbohydrates: 37gFiber: 1gSugar: 29gProtein: 2g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
ORANGE CRANBERRY LOAF
My sweet daughter is always watching my health and encouraging more fruits and vegetables. I must admit that I have been very resistant. While my delicate palate leans more toward chocolate confections, I tend to be one lolling on the sofa with bonbons within arm’s reach.
When a box of dried fruits from Graceland Fruit, Inc. landed on my doorstep this week, I took the opportunity to make some changes. I will like the fruits. I will love the fruits. I will bake with the fruits. And best of all, I will share the fruits of my labors with my friends and neighbors.
So I am embarking on a dried fruit adventure. I will enter uncharted territory attempting various recipes using dried fruits.
I have begun my journey with an Orange Cranberry Loaf. It was fairly simple and I have to admit I like the frosting immensely. You can even bake in this disposable 9×5 loaf pan. Click here to see.
Since it is fall and approaching Christmas, I hope you will take the opportunity to try some and please let me know what you think.
Cranberry Orange Loaf
Cranberry orange loaf cake with orange cream cheese frosting
Ingredients
Cake
- 1 2/3 cups all-purpose flour
- pinch salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, room temperature
- 1 1/2 tablespoon orange zest
- 1 1 /2 cup sugar
- 1/2 cup mascarpone cheese
- 3 eggs, room temperature
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups dried cranberries
Frosting
- 1/4 cup butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 cup confectioners sugar, sifted
- 4 teaspoons orange juice
Instructions
Cake
Prepare a 9x5 loaf pan by spraying with non-stick spray. Preheat oven to 350 degrees.
Combine flour, salt, and baking powder in a small bowl. Whisk with a fork to combine and set aside.
Cream butter, zest, and sugar for about 3 minutes until it is light and fluffy. Scrape down the sides and bottom of the bowl with a spatula.
Add mascarpone cheese and continue to blend with mixer. Scrape sides again.
Add 3 eggs, one at a time until you see the yellow disappear.
Add cream and vanilla. Then add the flour mixture.
Pour about 1 1/2 tablespoons flour over the berries and toss them. Then fold into the mixture.
Bake about an hour. Check for doneness with a skewer.
Let cool in the pan about 5 minutes, then flip onto a cooling rack. Cool completely.
Frosting
Cream butter and cream cheese with mixer until smooth.
Add powdered sugar and orange juice continuing to beat until all is thoroughly mixed.
Frost top of the loaf and garnish with orange zest and dried cranberries.
Notes
Have all items premeasured prior to beginning the recipe.
Don’t forget to share your love especially with those that may no longer be able to bake!
Baking is love made edible. Unknown
Looking forward to ushering in fall with these recipes… thanks for sharing 😉
You are the sweetest
Kathy, the cake looks amazing, as do all of your recipes. Thank you for sharing with us !