Apple, Cranberry, Almond Cake Recipe

8 Slices
45 min

If you are looking for a delicious holiday or any time of the year dessert, this Apple, Cranberry, Almond Cake Recipe is the one!

More so, it’s easy, moist and every so delicious too. I especially love the easy part. It’s not always easy to find a cake recipe that meets all the criteria.

You can make this recipe any time of year but it's perfect for Fall. It’s moist and loaded with apples and cranberries and a touch of almonds too.

If you love scones, you'll flip over these Earl Grey Raisin Scones with Vanilla Glaze. Check them out too!

This apple cake is light, fluffy, and super easy to make for those of us with busy lives. This recipe doesn’t call for any oil or butter, outside of greasing the pan! And there’s no baking soda or baking powder, either. You can even substitute the white flour with whole wheat as well.

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Apple, Cranberry, Almond Cake Recipe
Recipe details
  • 8  Slices
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • ½ cup Brown Sugar
  • 1 Cup Flour
  • 1 Cup Dried Cranberries
  • ½ Cup Slivered Almonds
  • 3 Large Apples Peeled and Cubed (Granny Smith Honey Crisp, Pink Lady, and Jonagold are all good options).
  • 3 Large Eggs
  • ¼ Teaspoon Kosher Salt
  • Unsalted butter, at room temperature, or oil for greasing the pan

Heat the oven to 350°F and butter the bottom (but not the sides) of an 8-inch springform pan.
Combine the eggs, light brown sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment.
Start on low, then raise the speed to medium-high and beat for about 8 minutes. Make sure the mixture is pale tan in color and super fluffy.
While that’s working, you can peel the apples then cut them into ½-inch pieces.
Don’t worry if they are not perfectly cubed. Your apples should yield about 4 cups of apple pieces
When the egg-sugar mixture is done mixing, remove the bowl from the stand mixer and add the flour.
Use a spatula to gently fold in the flour until it’s almost incorporated. Add the apples and cranberries and fold those in, too.
Scrape the batter into the prepared pan then top with slivered almonds.
Bake for about 1 hour or until the top is browned and a toothpick comes out completely clean.
Cool in the pan for about 30 minutes then run a knife around the edge to loosen the cake and unhinge the outside.
Serve the cake in big wedges, warm or at room temperature, with confectioners’ sugar dusted on top. I like to use a small strainer and tap the confectioners' sugar on top.
You can add ice cream or any topping you love! Enjoy this delicious and easy masterpiece!