Q1: What is the texture of this cake like? Is it like a regular cake or more like a cobbler?

It's a wonderful hybrid of both! The top part is a true cake with a beautiful, moist, and tender crumb, similar to a classic coffee cake. The bottom layer, where the fruit bakes and releases its juices, becomes incredibly moist and jammy , very similar to the filling of a cobbler . It's the best of both worlds!

Q2: Can I use frozen cranberries instead of fresh?

Yes, absolutely! If you are using frozen cranberries, there is no need to thaw them first . You can simply add them directly to the bowl with the chopped apples and proceed with the recipe as written.

Q3: Can I make this cake a day or two ahead of time?

Yes, this is a perfect make-ahead cake! In fact, the flavors are often even better on the second day. Simply let the cake cool completely, then cover it tightly and store it at room temperature for up to 24 hours, or in the refrigerator for up to 3 days.

Q4: What are the best apples to use for a baked cake?

For a baked cake or pie, you want to use a firm baking apple that will hold its shape during cooking and not turn into a mushy applesauce. A firm, tart apple like a Granny Smith is the classic and perfect choice for this recipe, as its tartness beautifully balances the sweetness of the cake. Other great, firm apple varieties that work well include Honeycrisp, Braeburn, and Pink Lady .

Q5: Can I make this in a different pan, like a square baking dish?

Yes. If you don't have a 10-inch pie plate, this cake would also work beautifully in a standard 8x8-inch or 9x9-inch square baking dish . The baking time should be very similar, but it's always a good idea to start checking for doneness a few minutes early.

The Best Moist & Easy Cranberry Apple Cake

An easy, single-layer cake featuring a sweet and tart fruit base with a simple, moist cake topping. A mixture of fresh cranberries and diced Granny Smith apple, flavored with brown sugar and orange, is spread in the bottom of a glass pie plate. A rich batter made with sour cream and melted butter is then poured over the fruit. The cake is finished with a sprinkle of cinnamon-sugar and baked until golden and the fruit is bubbling.

Author: Grace
Prep Time: 20 minutes
Cook Time: 58 minutes
Total Time: 1 hour 18 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

12 ounces fresh or frozen cranberries, rinsed
1 Granny Smith apple, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest (from 2 oranges)
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt

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Instructions

Preheat the oven to 325°F.
In a medium bowl, combine the cranberries, diced apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon.
Pour the fruit mixture evenly into a 10-inch glass pie plate.
Make the Batter: In the bowl of an electric mixer, beat the eggs on medium-high speed for 2 minutes. On medium speed, add 1 cup of the granulated sugar, the melted butter, vanilla, and sour cream, and beat until just combined.
On low speed, slowly mix in the flour and salt.
Pour the batter over the fruit in the pie plate, covering it completely.
In a small bowl, combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon. Sprinkle this 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.

Notes

This is an easy cake to assemble, where the fruit is placed on the bottom and the batter is simply poured over the top before baking.
A 10-inch glass pie plate is the recommended baking vessel.
The cake can be served either warm from the oven or at room temperature.

Nutrition

Serving Size: 1/8 of cake
Calories: 400-480
Sugar: 45-55 g
Sodium: 100-150 mg
Fat: 20-25 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 3-5 g
Protein: 4-6 g
Cholesterol: 90-110 mg

Find it online: https://www.eatswithsoul.com/cranberry-apple-cake/