Ina Garten Easy Cranberry and Apple Cake Recipe
Ina Garten’s cranberry and apple cake is a fuss-free dessert where chopped apples and fresh cranberries are layered under a buttery batter and baked until golden brown. It’s somewhere between a coffee cake and a cobbler, with a tender crumb and pops of tartness from the fruit. The top becomes slightly crisp while the interior stays soft and moist.
- Prep Time: 15
- Cook Time: 55
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Category: Dessert
- Method: American
- Cuisine: American
Ingredients
For the fruit base:
- 12 oz fresh cranberries
- 1 Granny Smith apple, peeled and diced
- ½ cup light brown sugar, lightly packed
- 1 tablespoon grated orange zest (optional)
For the cake batter:
- 1 stick (½ cup) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch glass or ceramic pie dish or cake pan with butter or non-stick spray.
In a mixing bowl, combine cranberries, diced apple, brown sugar, and orange zest. Mix well and spread evenly over the bottom of the prepared dish.
In a separate bowl, cream the butter and granulated sugar with a hand mixer (or by hand) until light and fluffy.
Beat in the eggs one at a time, then add vanilla and sour cream. Mix until smooth and creamy.
In another bowl, whisk together the flour, baking powder, and salt. Slowly add to the wet mixture, mixing until just combined. Don’t overmix.
Spoon the batter over the cranberry-apple mixture and spread evenly to cover all the fruit.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
Let the cake cool slightly before serving. Dust with powdered sugar if desired, and serve warm or at room temperature—plain or with a scoop of vanilla ice cream.