CRANBERRY APPLE CAKE
A moist and delicious treat with a great mix of flavors. Perfect for those unused cranberries from Thanksgiving. You can use a variety of pans depending on what you have. Baking times will vary based on the pan. Two loaf pans take about an hour.
Provided by stupidmonke
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted-tube pan (such as Bundt®).
- Whisk eggs, brown sugar, oil, and vanilla extract together in a bowl until smooth.
- Sift flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl; stir into egg mixture. This is a very thick mixture so use a solid spoon to mix together. Fold in apples, cranberries, and pecans until evenly incorporated. Pour batter in the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 43.4 g, Cholesterol 31 mg, Fat 16.8 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 317.3 mg, Sugar 24 g
APRICOT-APPLE CRANBERRY SAUCE
Though I prefer this as a side dish, my sister swears it makes the best topping in the world for a slice of Thanksgiving turkey. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Time 30m
Yield 5 cups.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first 7 ingredients. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; stir in lemon and orange zests. Transfer to a bowl; refrigerate until chilled.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.
DRIED CRANBERRY & APRICOT EASY APPLE CAKE
Make and share this Dried Cranberry & Apricot Easy Apple Cake recipe from Food.com.
Provided by House
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Peel, core and quarter the apples then cover with water to prevent them from browning.
- Cream together the butter and sugar.
- Add eggs and vanilla extract, beat until well mixed.
- In a seperate bowl, sift together flour, baking powder and cinnamon.
- Add the flour mixture and mix well.
- Fold in the raisins, cranberries, and apricots and gently combine.
- Pour into a greased 9-inch round pan, push the apples into the batter and bake for 40-50 minutes until the sponge is golden brown and coming away from the edges of the pan.
- Dust with powdered sugar to serve.
Nutrition Facts : Calories 560.6, Fat 26, SaturatedFat 15.4, Cholesterol 166.8, Sodium 262.3, Carbohydrate 78.3, Fiber 3.6, Sugar 51.1, Protein 7
EASY CRANBERRY AND APPLE CAKE
Steps:
- Preheat the oven to 325 degrees F.
- Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
- Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
EASY CRANBERRY & APPLE CAKE
Provided by Ina Garten
Categories Cake Milk/Cream Mixer Egg Dessert Bake Quick & Easy Cranberry Apple Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees.
- Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
- Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
APPLE AND DRIED CRANBERRY PIE
Steps:
- Make crust:
- Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until butter is cut into 1/4-inch pieces. Add 7 tablespoons water and blend until moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces. Flatten pieces into disks; wrap in plastic. Chill at least 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- Make filling:
- Position rack in bottom third of oven and preheat to 375°F. Combine cranberries, sugar, flour and allspice in large bowl. Mix in apples, then brandy and vanilla extract.
- Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Spoon in apple filling, mounding slightly in center. Roll out second dough disk on floured surface to 13-inch round. Drape crust over filling. Trim overhang to 1/2 inch. Press crust edges together; fold under. Crimp edge. Stir yolk and cream in small bowl to blend. Brush over top (but not edge) of pie. Cut slits in top crust to allow steam to escape. Bake pie until apples are tender and crust is golden, about 1 hour 5 minutes. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature.
COINTREAU, CRANBERRY & APPLE CAKE
Make and share this Cointreau, Cranberry & Apple Cake recipe from Food.com.
Provided by Catherine Robson
Categories Dessert
Time 1h
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat oven to 180c.
- Line a 13x9x2" baking tin with silicone paper.
- In a small bowl combine craisins & cointreau and put to one side.
- In a large bowl combine eggs, egg whites, canola oil & sugar until well combined.
- Using a large metal spoon, fold in flour, apple, cointreau & craisins until JUST combined. The mixture may look too thick but the apples will release a lot of moisture when cooking. If you feel it needs thinning add a splash more cointreau.
- Spoon into lined baking tin & spread evenly.
- Bake for 40 minutes until tests done with a skewer.
- Wonderful served warm with a cold glass of milk & also freezes well.
Nutrition Facts : Calories 260.3, Fat 7.9, SaturatedFat 0.7, Cholesterol 26.4, Sodium 23.8, Carbohydrate 45.4, Fiber 2.7, Sugar 26.4, Protein 3.9
CRANBERRY-APPLE CAKE WITH SALTED CARAMEL GLAZE
I always look forward to apple season so I can make this delicious, moist cake. The addition of dried cranberries makes it perfect for fall holidays. The salted caramel glaze is the crowning touch!
Provided by DPW
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 3h25m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a tube pan.
- Place flour, white sugar, oil, eggs, vanilla extract, baking soda, and salt in a mixing bowl. Beat using an electric mixer until smooth. Stir in apple, pecans, and cranberries until well blended. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and set aside.
- Combine brown sugar, butter, and milk in a small saucepan. Bring mixture to a rolling boil over high heat; continue to boil, stirring occasionally, for 5 minutes. Remove from heat. Stir in vanilla extract and salt.
- Pour glaze over the hot cake. Let cake sit in the pan to cool and for glaze to set, about 2 hours.
- Remove cake from the pan. Place onto a plate, top-up; the glaze may puddle around the bottom edge of the cake. Serve when completely cool.
Nutrition Facts : Calories 743.7 calories, Carbohydrate 86.7 g, Cholesterol 67.2 mg, Fat 43.2 g, Fiber 2.7 g, Protein 6 g, SaturatedFat 10.2 g, Sodium 475.8 mg, Sugar 59.7 g
APRICOT UPSIDE-DOWN CAKE
Apricot halves, baked in a faux caramel of melted butter, brown sugar and spices, burst with punchy flavor in every bite of this cake. The sticky topping complements the almost-tart, fleshy stone fruit, and offers a textural contrast to the buttery cake. A hint of almond further accentuates the apricot flavor. This rustic beauty is perfect by itself, but you can serve it with whipped cream or ice cream, if you want to be fancy.
Provided by Vallery Lomas
Categories cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Prepare the topping: Lightly grease and flour a 9-inch cake pan or an 8-inch square baking pan. In a small bowl, stir together the melted butter, brown sugar, cinnamon and 1/4 teaspoon salt. Spread the brown sugary mix in an even layer on the bottom of the pan.
- Cut the apricots in half and remove the pits. Arrange the apricots, flesh-side down, evenly over the bottom of the pan.
- Prepare the cake batter: Add the flour to a medium bowl. Sift in the almond flour, then use your fingertips to break up any clumps that don't fit through the sieve. Add the baking powder and salt to the bowl and whisk to combine.
- In a large bowl with an electric hand mixer, or in a stand mixer with the paddle attached, beat the butter and granulated sugar on medium until combined and fluffy, 2 to 3 minutes. Add the vanilla extract, then the eggs, one at a time, mixing until smooth. Use a rubber spatula to scrape down the bottom and sides of the bowl.
- Add 1/3 of the flour mixture, then 1/2 of the milk, mixing to combine. Continue alternating the additions of flour and milk and mixing, scraping down the sides of the bowl, just until all is combined. (Make sure not to overmix during this step.)
- Spread the batter in an even layer over the apricot halves. Bake until the cake is set and doesn't jiggle when shaken, is golden brown on top, and a toothpick inserted into the center comes out clean, about 35 minutes.
- Remove pan from the oven, and place on a cooling rack for 5 minutes. With the cake still in the pan, turn the pan over onto a serving platter. Wait 1 minute, then remove the pan. This cake is excellent warm, but it's also delicious at room temperature.
EASY CRANBERRY & APPLE CAKE
This recipe is inspired by a cranberry pie from Sarah Chase's book Cold Weather Cooking. I haven't made it yet, but I will soon - sounds scrumptious!
Provided by boy named Sous
Categories Dessert
Time 1h15m
Yield 1 pie/cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees.
- Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
- Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
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