Apple Cranberry Cake


4 large apples, peeled, cored, finely chopped (about 4 to 4 1/2 cups chopped apples)
1 1/2 cups coarsely chopped cranberries
1 tablespoon lemon juice
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 large eggs
1/2 cup vegetable oil
2 cups granulated sugar
1 1/2 teaspoons vanilla
1 cup chopped pecans or walnuts


  1. Heat oven to 350°. Grease and flour a 9x13-inch baking pan or spray with baking spray with flour.
  2. Combine chopped apples and cranberries in a bowl; toss with the lemon juice and set aside. In another bowl combine the flour, baking soda, salt, and cinnamon; set aside. In a mixing bowl with electric mixer, beat the eggs with oil, sugar, and vanilla until smooth and well blended. Slowly beat in the dry ingredients until moistened. Stir in apple-cranberry mixture and the chopped nuts. Spread batter in prepared pan. Bake for 45 to 55 minutes, or until the cake springs back when lightly touched with a finger.
  3. Cut into squares to serve, topped with powdered sugar or caramel sauce, or frost the cooled cake with cream cheese frosting.

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