Cranberry Apple Cake with Orange & Spices

Tart cranberries, sweet apple, and a hint of citrus come together in this cranberry apple cake with orange and spices. Cinnamon, nutmeg, and a pinch of cloves make it warm and fragrant, the kind of dessert that fills your kitchen with cozy holiday aromas. The fruit bakes into a bubbling layer beneath a tender golden cake, making every slice a mix of bright, tangy, and spiced flavors. The finished dessert is a little like cake and a little like pie. Whether for Thanksgiving, Christmas, or just a weekend treat, this cake is simple yet special.

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Beneath the cinnamon-topped cake layer is a layer of tender apples and juicy cranberries. It doesn’t always slice into a perfect wedge shape as a pie so it can be spooned onto a plate as you would a crisp or crumble.

Why You’ll Love This Recipe

• Festive flavors: Cranberry, apple, orange, and spice make it perfect for the holidays.
• Simple to prepare: Toss the fruit in sugar and citrus, then pour the batter over—no layering fuss.
• Moist and tender: The sour cream (or Greek yogurt) keeps the crumb soft.
• Versatile: Serve warm for dessert, or enjoy as a coffee cake with a cup of tea.

Ingredients You’ll Need

• Cranberries – fresh, tart, and jewel-like when baked.
• Apple – Granny Smith adds bright flavor, but any firm baking apple works.
• Brown sugar & orange zest/juice – balances tart fruit with citrusy sweetness.
• Spices – cinnamon with a touch of nutmeg or allspice, plus a pinch of cloves if you like extra warmth.
• Eggs, sugar, butter, vanilla & sour cream – create a tender, flavorful cake batter.
• Flour & salt – the basics that hold it all together.

Serving Suggestions

• Serve warm with whipped cream or vanilla ice cream.
• Slice and dust with powdered sugar for a pretty finish.
• Try a piece the next morning with coffee, it doubles as a holiday breakfast cake.

Storage Tips

• Room temperature: Cover and store up to 2 days.
• Refrigerator: Keeps well in an airtight container for 4–5 days.
• Freezer: Wrap slices tightly and freeze up to 2 months. Thaw and warm briefly before serving.

Variations to Try

• Nutty topping: Sprinkle chopped pecans or walnuts over the batter before baking.
• Extra spice: Add a dash more nutmeg or a pinch of allspice for deeper flavor.
• Different apple: Swap Granny Smith for Honeycrisp or Braeburn for a sweeter taste.

This cranberry apple cake with orange and spices is one of those recipes that feels both effortless and festive. It’s bright from the cranberries, warm from the spices, and simple enough to bake on a weeknight. Whether you bring it to a holiday gathering or just enjoy it at home, this cozy cake is sure to become a seasonal favorite.

Beautiful cranberries

Look at these beauties! This is the time of year for cranberries. Pick up some extra packages and store in the freezer to enjoy throughout the year. Cranberry Apple Cake can be made with fresh or frozen and thawed berries. Give them a quick rinse and pick through for stems or unripe berries.

Zest and juice the orange. I use a microplane and a citrus reamer. It is easier if you zest first and then roll the orange on the counter with the palm of your hand before slicing and juicing. This way, you will get the most juice from the orange.

Peel, core and chop the apples.

Make the fruit mixture

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl.

Toss until evenly combined. Set aside.

Preparing the batter

With a mixer, beat the eggs on medium-high speed for 2 minutes.

With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined.

On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate. 

Pour the batter over the fruit, covering it completely. 

Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle evenly over the batter.

Place on a pie drip catcher, if desired, and bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges.

Serve warm or at room temperature. A scoop of ice cream is a yummy addition 😉

Cranberry Apple Cake with Orange & Spices

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Equipment

• Preheat the oven to 325ºF.

Ingredients

  

• 12 oz fresh cranberries rinsed and picked over for stems
• 1 Granny Smith apple peeled, cored and diced
• ½ cup light brown sugar lightly packed
• 1 Tbsp grated orange zest 2 oranges
• ¼ cup freshly squeezed orange juice
• 1 ⅛ tsp ground cinnamon divided
• 2 extra-large eggs at room temperature
• 1 cup + 1 Tbsp granulated sugar
• ¼ pound (1 stick) unsalted butter melted and slightly cooled
• 1 tsp pure vanilla extract
• ¼ cup sour cream
• 1 cup all-purpose flour
• ¼ tsp kosher salt

Instructions

 

• Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
• In the bowl of an electric mixer, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
• Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

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