Cranberry Apple Crumb Cake

End your year (or start the next) with this classy Cranberry Apple Crumb Cake! 

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Tart cranberries, sweet apples, and a delicate almond crumb bring this cake together. This light and versatile treat can be an after-dinner dessert or a breakfast indulgence. 
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This is a super adaptable cake, based on my favorite Apple Crumb Cake. Need this cake to be nut-free? Use the original crumb recipe here. No cranberries at your local grocery store? Sub for frozen, pitted cherries or fresh berries. This cake is yours for however you want to make it!cranapple cake.1 cranapple cake.2 cranapple cake.7

Cranberry Apple Crumb Cake
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For the Crumb
  1. 1 cup all-purpose flour
  2. ¾ cups almond flour
  3. ¾ cup packed brown sugar
  4. 1 tsp coarse salt
  5. 10 tbsp unsalted butter, cold
For the Cake
  1. 2 cups all-purpose flour
  2. 1 tsp baking powder
  3. 1 tsp baking soda
  4. 1 tsp cinnamon
  5. 1 ½ tsp coarse salt
  6. ½ cup (1 stick) butter, softened
  7. 1 cup granulated sugar
  8. 2 eggs
  9. 1 tsp vanilla extract
  10. 1 cup Greek yogurt
  11. 2 medium apples, diced
  12. 1 cup cranberries
  13. zest of 1 orange
For the Glaze
  1. 1 cup powdered sugar
  2. 3 to 5 tbsps heavy cream
  1. 1. Make the Crumb: Combine the flours, sugar, and salt. With your hands or a pastry cutter, knead in the butter until medium clumps form. Place in the fridge while you work on the rest of the recipe.
  2. 2. Make the Cake: Preheat the oven to 350ºF. Grease and flour a 9-inch springform pan. In a small bowl, combine flour, baking powder and soda, cinnamon and salt. In the bowl of a standing mixer, whip the butter until light and fluffy. Add in the sugar and whip for another minute. While the mixer is running, add in the eggs one at a time, then add the vanilla. Alternately add in the flour mixture and the yogurt, starting and ending with the flour.
  3. 3. Fold in your chopped apple, cranberries, and orange zest. Pour the batter into the pan. With your hands, sprinkle the crumble layer on top. Bake for about 55 minutes, until golden brown. Check on your cake during the last 15 minutes. If the top is browning too much, cover with foil.
  4. 4. Make the Glaze: Put one cup of powdered sugar in a small bowl. Slowly add the heavy cream until the glaze is a nice, drizzle-ready consistency. Once the cake has cooled, drizzle over cake.
Jackie's Delectable Delights

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