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Slices of cranberry apple ginger cake on a red plate.

Cranberry Apple Ginger Cake

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • ½ cup, 1 stick, unsalted butter, melted
  • ½ cup brown sugar
  • ¼ cup granularted sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 cup apples, peeled and chopped
  • 1 cup cranberries
  • ½ cup crystallized ginger (plus extra for sprinkling)
  • coarse sugar for sprinkling

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • Measuring spoons
  • whisk

Method
 

  1. Preheat the oven to 350 and prepare a 9-inch round cake pan with parchment paper and grease. Set to the side.
  2. 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.
  3. Add in the flour, baking powder, and baking soda. Mix to combine.
  4. Using a rubber spatula, fold in the apples, cranberries, and ginger.
  5. Add the batter to the prepared cake pan and top with extra ginger pieces and coarse sugar if desired.
  6. Bake the cake in the oven for 40-50 minutes. A toothpick will run clean when the cake is done.
  7. Let the cake fully cool in the pan on a cooling rack. Remove when cool and slice.