If you’re looking for a dessert that feels effortless but tastes like you put in real effort, this is it!
Fresh apples and tart cranberries get folded into a buttery batter that bakes up moist and tender.
Toss the fruit in flour first!
You’ll top it with a crunchy sugar crust that caramelizes slightly and adds just the right amount of sweetness.
It’s perfect for fall gatherings or holiday brunches!
How to Make Ina Garten Apple Cranberry Cake
Ingredients
- 12 oz Fresh Cranberries
- 1 Granny Smith Apple (peeled and diced)
- 1/2 cup Light Brown Sugar
- 1 tbsp Orange Zest
- 1/4 cup Orange Juice (freshly squeezed)
- 1 1/8 tsp Ground Cinnamon
- 2 large Eggs
- 1 cup Granulated Sugar
- 1 tbsp Granulated Sugar
- 1/2 cup Unsalted Butter (melted)
- 1 tsp Vanilla Extract
- 1/4 cup Sour Cream
- 1 cup All-Purpose Flour
- 1/4 tsp Kosher Salt
Step-by-Step Instructions
Step 1:
Preheat your oven to 325°F.
Lightly grease a 10-inch glass pie plate so the cake pops out easily after baking.
Step 2:
In a medium bowl, toss cranberries, diced apple, brown sugar, orange zest, orange juice, and 1 teaspoon of cinnamon until the fruit gets coated evenly.
Step 3:
Beat the eggs on medium-high for about 2 minutes until they’re a bit thick.
Add 1 cup granulated sugar, melted butter, vanilla, and sour cream, mixing just until everything comes together.
Step 4:
Add the flour and salt on low speed and mix until you see no dry streaks.
Overmixing makes the cake dense, so hold back.
Step 5:
Spread the fruit mixture in your prepared pie plate.
Pour the batter over and gently smooth it to cover the fruit.
Step 6:
Mix the last tablespoon of granulated sugar with 1/8 teaspoon cinnamon and sprinkle over the batter for a crisp finish.
Step 7:
Bake for 55 to 60 minutes.
When a toothpick in the center comes out clean and the fruit bubbles at the edges, it’s done.
Tips and Tricks for Making This Recipe
Use Fresh, Firm Fruit
Go for firm Granny Smith apples and fresh cranberries.
Soft or old fruit releases too much juice and drags down the cake.
I always weed out any shriveled cranberries so the texture stays even.
Don’t Overmix the Batter
Mix the flour in just until you can’t see it anymore.
Extra mixing builds gluten and makes the crumb tough.
I stop the mixer as soon as the batter looks mostly smooth, sometimes finishing with a quick fold by hand if needed.
Watch the Bake Time Closely
Check the cake at 55 minutes.
Ovens can be unpredictable and the top may brown faster than you think.
I look for bubbling edges and a clean toothpick in the middle; those are my go-to signs it’s ready.
Let It Rest Before Serving
Let the cake cool for at least 15 minutes so the fruit settles and you can slice it cleanly.
I like it slightly warm or at room temp.
The orange zest and cinnamon seem to stand out more that way.
What to Serve with Ina Garten Apple Cranberry Cake
Freshly Whipped Cream
You can’t go wrong with a big spoonful of whipped cream.
It softens the tart cranberries and adds a creamy contrast to the cake.
I whip cold heavy cream with a touch of sugar and vanilla, then spoon it over each slice just before serving so it stays light and fluffy.
Vanilla Ice Cream
A scoop of vanilla ice cream melting into a warm slice is just classic.
The ice cream forms a creamy sauce that seeps into every bite.
Sharp Cheddar Cheese
If you’re into sweet and savory, try a thin slice of sharp white cheddar with your cake.
It’s a classic apple dessert move.
The salty cheese balances the brown sugar and cinnamon, and it really brings out the apple flavor in a surprisingly good way.
Orange-Scented Greek Yogurt
For something lighter, stir orange zest and honey into thick Greek yogurt and add a dollop next to each slice.
This echoes the orange in the cake and adds a tangy, creamy touch that keeps the dessert from getting too heavy.
Spiced Chai Tea or Coffee
Serve the cake with chai tea or strong coffee, especially if you’re offering it as an afternoon treat.
The spices in chai match the cinnamon in the cake, and bold coffee cuts through the sweetness nicely.
Variations and Substitutions
Prefer a milder fruit flavor? Use eight ounces of cranberries and add an extra half apple for more balance.
You can swap Granny Smith apples for Honeycrisp or Braeburn if you want a sweeter bite and less tartness.
Fruit Swaps
Sometimes I fold in fresh blueberries or raspberries.
They soften the cranberry sharpness and keep things juicy.
If cranberries are out of season, frozen ones work fine; just toss them in straight from the freezer and bake a few minutes longer.
Sweeteners
Try coconut sugar or dark brown sugar instead of light brown sugar for a deeper flavor.
If you want it less sweet, cut the granulated sugar in the batter by two tablespoons and leave the fruit mixture as is.
Dairy and Flour Options
Plain Greek yogurt stands in for sour cream really well; I’ve done it plenty of times and the cake stays moist.
For gluten-free, use a reliable 1:1 baking flour blend.
Check doneness a bit early since every blend bakes a little differently.
How to Store Leftover Ina Garten Apple Cranberry Cake
Room Temperature
If you’ll finish the cake in two days, keep it tightly covered at room temp on the counter.
I usually press plastic wrap against the cut sides and cover the pan to keep the crumb soft and the fruit from drying out.
Refrigerator Storage
For longer storage, put the cake in an airtight container or wrap it up before popping it in the fridge.
I like sturdy deli containers or snug plastic wrap; they keep the cake moist and block out fridge smells.
The cake stays fresh for up to five days chilled, so you can make it ahead if you need to.
Freezing Tips
Freeze individual slices by wrapping each tightly in plastic wrap, then tuck them in a freezer-safe bag.
I label the bag with the date; especially helpful if you bake this cake often around the holidays.
Frozen slices keep well for up to three months.
Careful wrapping protects the crumb and tart cranberries nicely.
Common Mistakes to Avoid
Overmixing the Batter
If you mix too much after adding the flour, you’ll get a dense cake instead of a tender crumb.
I always fold in the dry ingredients gently and stop as soon as the flour disappears.
That keeps the cake soft and light.
Using Cold Ingredients
Cold eggs, sour cream, or melted butter can make the batter lumpy and bake unevenly.
I set everything out ahead of time so the ingredients blend easily and the cake bakes up with an even texture.
Skipping Proper Fruit Prep
If you forget to toss the cranberries and apples with sugar, zest, juice, and cinnamon, the whole thing just ends up tasting flat and kind of off.
I always coat the fruit really well so it bakes into a bright, flavorful layer under the buttery batter; otherwise, what’s the point?
Ina Garten Apple Cranberry Cake Recipe
Ingredients
- 12 oz Fresh Cranberries
- 1 Granny Smith Apple peeled and diced
- 1/2 cup Light Brown Sugar
- 1 tbsp Orange Zest
- 1/4 cup Orange Juice freshly squeezed
- 1 1/8 tsp Ground Cinnamon
- 2 large Eggs
- 1 cup Granulated Sugar
- 1 tbsp Granulated Sugar
- 1/2 cup Unsalted Butter melted
- 1 tsp Vanilla Extract
- 1/4 cup Sour Cream
- 1 cup All-Purpose Flour
- 1/4 tsp Kosher Salt
Instructions
- Preheat your oven to 325°F.
- Lightly grease a 10-inch glass pie plate so the cake pops out easily after baking.
- In a medium bowl, toss cranberries, diced apple, brown sugar, orange zest, orange juice, and 1 teaspoon of cinnamon until the fruit gets coated evenly.
- Beat the eggs on medium-high for about 2 minutes until they're a bit thick.
- Add 1 cup granulated sugar, melted butter, vanilla, and sour cream, mixing just until everything comes together.
- Add the flour and salt on low speed and mix until you see no dry streaks.
- Overmixing makes the cake dense, so hold back.
- Spread the fruit mixture in your prepared pie plate.
- Pour the batter over and gently smooth it to cover the fruit.
- Mix the last tablespoon of granulated sugar with 1/8 teaspoon cinnamon and sprinkle over the batter for a crisp finish.
- Bake for 55 to 60 minutes.
- When a toothpick in the center comes out clean and the fruit bubbles at the edges, it's done.