This cranberry apple ginger cake has all the best fall flavors all wrapped up in one bite. Fresh cranberries, chunks of apples, and the sweetness of crystalized ginger work together to make the flavors for this cake.
Fall Cranberry Apple Ginger Cake
This cranberry apple ginger cake is my new favorite recipe this fall! I love mashing up fall flavors, and this combination didn't disappoint. The fresh cranberries allow for a tangy and bright flavor, while the apples provide a moist sweetness to the cake. The ginger wraps it all together with its sweet and spicy balance.
Cranberries are an underrated ingredient, in my opinion. It's one of those fruits with a shorter season that gets lumped in with all the holiday desserts. I think it should have its own place on the shelf and be just as important as apples and pumpkins. After you take a bite of this cake, you'll see what I mean!
Don't think this cake will be a dense mess just because there are a bunch of mixins. The cake is surprisingly airy but still stays nice and moist thanks to the addition of melted butter and sour cream. The apples, while staying chunky, also melt into the cake to help out with the texture.
Looking for more cranberry recipes? Try my white chocolate cranberry blondies and cranberry lemon bundt cake.
Why You'll Love This Cake
- Bold Flavors - The combination of the apples, ginger, and cranberry is like a party for your tastebuds.
- One Bowl Recipe - Everything in this recipe basically comes together in one bowl.
- Freezer Friendly - If you have extra cake, slice it and place it in the freezer. The cake holds up well for 2-3 months.
Ingredients Needed For Cranberry Apple Ginger Cake
- Cranberries - Use fresh cranberries and not dried.
- Apples - Any type of apple will work. I like to use Honey Crisp or Granny Smith.
- Ginger - I recommend using crystalized ginger in small chunks.
- Sour Cream - Helps keep the cake moist.
- Butter - Melt the butter and let it cool before adding it to the cake batter.
Directions For How To Make Cranberry Apple Ginger Cake
- Prepare.
Preheat the oven to 350 and prepare a round 9-inch cake round with grease and parchment. Set to the side.
- Make the cake batter.
Mix brown sugar, granulated sugar, eggs, and butter in a large bowl. Whisk until combined. Add in sour cream, vanilla, and salt and whisk until smooth.
- Add in dry.
In the bowl, mix in the flour, baking powder, and baking soda. Whisk until combined.
- Add the mix-ins.
Using a rubber spatula, mix in the apples, cranberries, and ginger.
- Prepare the cake.
Pour the prepared cake batter into the pan. Sprinkle the top of the cake with coarse sugar and ginger pieces if desired.
- Bake the cake.
Place the cake in the oven and bake for 40 - 50 minutes. Test the cake with a toothpick to test for doneness. When the toothpick runs clean, the cake is done.
- Cool the cake.
Let the cake fully cool on a cooling rack in the pan.
Serving Suggestions
The cake is excellent to make when cranberries and apples are in peak season in the fall. Make the cake for Thanksgiving or Christmas. Top it with vanilla ice cream or whipped cream for some extra sweetness.
Make Ahead and Storage
- Make Ahead: The cake can be made 1 day in advance if needed. Cover the cake with foil or plastic wrap and keep in the fridge until ready to serve.
- To Store: Store the cake in plastic wrap or an airtight container in the fridge for 4-7 days. Because of the fruit in the cake, it may become soggy.
- To Freeze: Freeze the cake whole or in slices. Wrap the extra cake in plastic wrap or store it in a plastic bag in the freezer for 2-3 months.
Tips and Variations
- Ginger - Don't use fresh or powdered ginger for this cake. Use crystalized ginger, which holds up better while baking and adds sweetness to the cake.
- Baking - The cake takes a while to bake. If it starts to brown on top but not done baking, cover it with foil so it won't burn.
- Cranberries - Make sure you use fresh cranberries in the cake. They will pop when baking to release their flavor into the cake.
FAQs
Yes, you can absolutely add a crumb topping to this cake.
If you find the cake is overly dense, double-check the measurements for the ingredients. Also, let the cake bake at the proper temperature. Rushing the baking process can make the cake heavy.
To avoid the mixins from sinking to the bottom of the cake, you could coat them in flour before adding them to the batter. The batter is relatively thick for this cake, so they should spread out evenly.
Cranberry Apple Ginger Cake
Ingredients
Equipment
Method
- Preheat the oven to 350 and prepare a 9-inch round cake pan with parchment paper and grease. Set to the side.
- Mix the brown sugar, granulated sugar, eggs, and melted butter in a large bowl with a whisk. Add in the sour cream, vanilla, and salt. Whisk until smooth.
- Add in the flour, baking powder, and baking soda. Mix to combine.
- Using a rubber spatula, fold in the apples, cranberries, and ginger.
- Add the batter to the prepared cake pan and top with extra ginger pieces and coarse sugar if desired.
- Bake the cake in the oven for 40-50 minutes. A toothpick will run clean when the cake is done.
- Let the cake fully cool in the pan on a cooling rack. Remove when cool and slice.
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