Simple Cranberry Apple Pecan Cake
My cranberry apple cake is a simple and moist dessert made with fresh cranberries, diced apples, and ground pecans! This recipe is a great snack cake and is perfect for the holiday table at Christmas and Thanksgiving.
Servings 10
Calories 325kcal
Ingredients
- 1 1/2 cups chopped peeled apples, 2-3 apples
- 1/2 cup chopped fresh cranberries
- 2 tsp cornstarch
- 1/2 cup pecans, heaping
- 2 cups 10 oz all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp table salt
- 1/2 cup Greek yogurt
- 1/4 cup whole milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup granulated sugar
Cinnamon Sugar
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Heat oven to 350. Grease a 9-inch springform pan and cut a parchment round for the bottom.
- Toss the apples and cranberries with the cornstarch until the cornstarch is dissolved. Set aside.
- In a food processor, grind the pecans until they are very finely chopped but not a paste, 20-30 seconds.
- In a medium bowl, mix together the pecans with the flour, baking powder, cinnamon, and salt.
- In another bowl, mix together the Greek yogurt, milk, vegetable oil, and vanilla.
- Put the flat beater on your standing mixer. Add the eggs and the sugar to the bowl. Mix on medium high speed for 5 minutes. The batter will be very light colored and flow off the beater in a stream.
- Turn the mixer to low. Begin adding the flour and yogurt mixtures in turn. Start with 1/3 of the flour, then 1/2 of the yogurt, and continue 1/3, 1/2, 1/3. Be careful not to overmix and only mix just enough to incorporate each addition.
- Spread 1/3 of the batter onto the bottom of the prepared springform pan.
- Mix half of the apples and cranberries with the rest of the batter and spread it in the pan. Then add the remaining fruit, pressing it in a bit so it is sitting in the batter.
- Bake the cake for 50-55 minutes, or until a skewer comes out clean or until a thermometer reads between 205-210F.
- Let it rest on a cooling rack for about 15 minutes. Then remove the ring of the springform pan and let the cake cool completely.
- To serve move the cake onto a serving platter (removing the pan base), mix together the cinnamon sugar, and sprinkle it over the top.
Notes
- Chopping the cranberries: Cranberries are hard and they roll around. Either use a large cutting board and large knife to chop them or put them in the food processor and give them a few pulses. (You can do that after the pecans. No need to even wash out the processor first.)
- Grinding the pecans: You can use a coffee grinder or nut grinder instead of a food processor.
- Measuring the flour: If you are measuring the flour by cups (instead of by weight), use the scoop and sweep method to measure. Scoop the measuring cup into the flour and then sweep off the excess. This will give ~5 oz by weight of flour in each cup.
- Moving the cake: Place a cutting board or plate gently on top of the cake then flip it so it is resting on the board. Remove the pan base and peel off the parchment. Then place the serving platter on the cake and flip it again.
Nutrition
Calories: 325kcal