Ina Garten’s Cozy Cranberry and Apple Cake Recipe for Fall

Cranberry and apple cake brings together two beloved autumn flavors in a delightful dessert that warms your heart.

Seasonal ingredients dance together, creating a symphony of sweet and tart sensations.

Rustic and comforting, this cake transforms simple fruit into a stunning culinary masterpiece.

Soft, moist textures complement the bright, vibrant tang of fresh fruit.

Warm spices weave through each bite, inviting memories of cozy kitchen gatherings.

Rich brown sugar adds depth and complexity to the delicate fruit profile.

Home bakers will find joy in crafting this elegant yet approachable treat: prepare to fall in love with every delectable slice.

How to Store Your Cake Without Sogginess

• Freezer Preservation: Protect your cake's freshness by wrapping it securely in plastic wrap, then add an outer layer of aluminum foil. Freeze flat to maintain its delicate structure. Label with the date to track storage time, ensuring optimal taste for up to 2 months.
• Refrigeration Strategy: Shield leftover cake in an airtight container or tightly sealed plastic wrap. Slide into the refrigerator's middle shelf, away from strong-smelling foods. Consume within 5 days for peak flavor and texture, keeping the cake's delightful moisture intact.
• Counter Storage Warning: Avoid leaving the cake at room temperature for extended periods. Cranberry and apple ingredients can spoil quickly, especially in warm environments. If serving within 6-8 hours, cover loosely with a clean kitchen towel to prevent drying out.

New Additions to Cranberry Apple Cake Tradition

• Winter Citrus Charm: Replace orange zest and juice with lemon zest and juice for a brighter, tangier flavor profile that complements the cranberries and apples.
• Nutty Autumn Blend: Fold 1/2 cup chopped pecans or walnuts into the batter for added texture and a rich, earthy undertone that enhances the seasonal fruit.
• Spiced Harvest Remix: Incorporate ground ginger and a pinch of nutmeg alongside the cinnamon to create a warming, complex spice blend that elevates the cake's comforting qualities.
• Rustic Berry Alternative: Swap half the cranberries with fresh or frozen blueberries to introduce a softer, sweeter dimension while maintaining the cake's vibrant fruit character.

Wrap-Up of This Seasonal Favorite

Cranberry and apple cake emerges as seasonal comfort wrapped in culinary elegance.

Ina Garten’s signature recipe blends tart cranberries with sweet apples, creating symphonic flavor profiles.

Complex textures dance between moist cake layers and juicy fruit fragments.

Kitchen magic transforms simple ingredients into extraordinary dessert experiences.

Warm slices promise delightful memories with each forkful.

You’ll want to share this masterpiece: snap a photo, spread the recipe love, and let your social circles savor this delectable dish.

What Makes Cranberry and Apple Cake So Cozy

• Burst with Seasonal Flavor: This cranberry and apple cake captures the essence of autumn with its vibrant mix of tart cranberries and sweet apples, creating a delightful flavor explosion in every bite.
• Effortless Elegance in Baking: Ina Garten's recipe proves that stunning desserts don't require complicated techniques, making it perfect for home bakers of all skill levels who want to impress without stress.
• Versatile Comfort Dessert: Whether served warm for a cozy family gathering or cooled for an elegant dinner party, this cake transitions beautifully between casual and sophisticated occasions, offering maximum enjoyment with minimal effort.
• Sensational Texture Contrast: The recipe delivers a magical combination of soft, tender cake with juicy fruit pockets and a delicate cinnamon-sugar crunch on top, giving your taste buds a delightful sensory experience.

Ingredient List for Ina’s Autumn Favorite

• Cranberries: Tart seasonal berries that provide bright, sharp flavor and beautiful color contrast.
• Apple: Fresh, crisp fruit that adds natural sweetness and soft texture to the cake.
• Brown Sugar: Helps caramelize the fruit and adds deep, rich flavor notes.
• Orange Zest: Provides bright citrus aroma and enhances fruit flavors.
• Orange Juice: Adds moisture and helps fruit mixture become more cohesive.

• Eggs: Primary binding agent that provides structure and richness.
• Granulated Sugar: Sweetens the cake and helps create golden-brown exterior.
• Butter: Melted fat that ensures moisture and tender crumb.
• Vanilla Extract: Classic flavoring that complements fruit beautifully.
• Sour Cream: Adds tanginess and helps create incredibly moist cake texture.
• Flour: Essential dry ingredient that provides cake's structural foundation.
• Salt: Balances sweetness and enhances overall flavor profile.

• Cinnamon: Warm spice that complements both fruit and cake base.

How to Make a Rustic Cranberry-Apple Cake

Step 1: Warm Up the Oven

Set the oven to a cozy 325°F and get ready for a delightful baking adventure.

Step 2: Create Fruity Magic

• Fresh cranberries
• Crisp diced apples
• Brown sugar
• Zesty orange zest
• Bright orange juice
• A sprinkle of cinnamon

Let the flavors mingle and dance together.

Step 3: Whip Up the Dreamy Batter

• Crack eggs and beat them until they're light and fluffy
• Pour in granulated sugar
• Add melted butter
• Splash in vanilla extract
• Stir in smooth sour cream
• Gently fold in flour and a pinch of salt

Mix until everything is just perfectly combined.

Step 4: Layer the Cake

Pour the fruit mixture into a spacious glass pie plate, spreading it evenly.

Carefully pour the silky batter over the fruit, making sure to cover every delicious bit.

Step 5: Sprinkle the Final Touch

Mix a bit of sugar and cinnamon and dust it over the top of the cake.

Step 6: Bake and Enjoy

Slide the cake into the preheated oven and bake until golden and fragrant.

Let it cool slightly and serve warm or at room temperature.

Savor each bite of this rustic, homemade delight!

Tips for the Best Fruit-Filled Crumb

• Pick Peak-Season Produce: Select crisp apples and ripe cranberries for maximum flavor intensity and natural sweetness.
• Gentle Mixing Technique: Fold ingredients with a light hand to keep the cake tender and prevent a tough, dense texture.
• Temperature Matters: Allow butter and eggs to sit at room temperature for smoother blending and better cake structure.
• Pan Preparation Trick: Generously butter and flour the pan to ensure the cake releases perfectly without sticking.
• Strategic Fruit Distribution: Scatter cranberries and apple chunks evenly throughout the batter for consistent taste in every bite.

Ina Garten Easy Cranberry And Apple Cake Recipe

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• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Ina Garten’s cranberry and apple cake blends rustic charm with seasonal flavors. Juicy seasonal fruits nestled in a tender, buttery batter create a delightful dessert perfect for autumn gatherings and holiday celebrations you’ll savor to the last crumb.

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Ingredients

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Main Ingredients:

• 12 ounces (340 grams) fresh cranberries, rinsed and picked over for stems
• 1 Granny Smith apple, peeled, cored, and diced

Sugars and Sweeteners:

• ½ cup (100 grams) light brown sugar, lightly packed
• 1 cup plus 1 tablespoon (225 grams) granulated sugar

Liquid and Flavor Ingredients:

• 1 tablespoon grated orange zest (from 2 oranges)
• ¼ cup (60 milliliters) freshly squeezed orange juice
• 1 1/8 teaspoons ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• ¼ pound (113 grams) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• ¼ cup (60 milliliters) sour cream

Dry Ingredients:

• 1 cup (125 grams) all-purpose flour
• ¼ teaspoon kosher salt

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Instructions

1. Warm the culinary workspace by heating the oven to 325°F (163°C), ensuring an ideal baking environment.
2. Create a vibrant fruit medley by gently combining fresh cranberries, finely diced apples, rich brown sugar, fragrant orange zest, tangy orange juice, and a whisper of ground cinnamon in a medium mixing bowl. Allow the ingredients to mingle and develop their flavors.
3. Craft the delicate cake batter using an electric mixer with a paddle attachment. Whip eggs at medium-high speed until they become light and airy, approximately 2 minutes. Gradually incorporate granulated sugar, introducing melted butter, aromatic vanilla extract, and creamy sour cream while mixing on medium speed until harmoniously blended.
4. Transition to incorporating dry ingredients by gradually folding flour and salt into the wet mixture at low speed, ensuring a smooth and consistent texture without overmixing.
5. Artfully distribute the prepared fruit mixture across a 10-inch (25 cm) glass pie plate, creating an even foundation for the cake.
6. Carefully cascade the prepared batter over the fruit layer, ensuring complete coverage and a seamless integration of ingredients.
7. Elevate the cake’s presentation by sprinkling a delicate mixture of remaining granulated sugar and a touch of cinnamon across the batter’s surface.
8. Bake in the preheated oven until the cake achieves a golden hue and a toothpick inserted into the center emerges clean.
9. Allow the cake to rest and cool slightly, releasing its enticing aromas, before serving either warm or at ambient temperature.

Notes

• Grab seasonal berries from local farmers or grocery stores for peak ripeness and maximum flavor burst.
• Weigh ingredients carefully using a digital scale to guarantee consistent texture and perfect rise every single time.
• Warm eggs gently by placing them in a bowl of lukewarm water for 5 minutes before cracking into batter.
• Fold ingredients gently with a rubber spatula, stopping the moment dry ingredients disappear to maintain a light crumb.
• Allow cake to rest on a wire rack for at least 15 minutes, letting internal steam escape and flavors develop fully.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 295 kcal
• Sugar: 24 g
• Sodium: 50 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 75 mg