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Apple-Cranberry Cake With Cider Sauce

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“This is a wonderfully moist cake that is perfect for fall! I frequently omit the sauce and just make the cake. I love to bake it in 2 loaf pans and give it as gifts. It is wonderful served with coffee or tea.”
1hr 20mins

Ingredients Nutrition


  1. Heat oven to 350°F Grease and flour a 9 or 10 inch springform pan; Or 2 loaf pans; Or 1 Bundt pan. In a medium bowl, stir flour, cinnamon, baking powder, baking soda and salt until blended.
  2. Beat butter in a large bowl with mixer on medium speed until creamy. Gradually add sugars; beat 2 minutes or until fluffy. Beat in eggs 1 at a time until well blended. On low speed alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. Reserve ½ Celsius diced apples and 2 T. cranberries. Stir remaining apples and cranberries into batter and spread evenly in prepared pan(s).
  3. Topping: Put sugar, flour, butter, cinnamon and ginger in a medium bowl. Mix with fingers until crumbly. Stir in pecans and reserved apple and cranberries; sprinkle on batter.
  4. Bake 1 hour 15 minutes to 1 hour 25 minutes or until a wooded toothpick inserted in the center comes out clean. Let cool in pan on a wire rack before removing pan sides. Serve with cider sauce.
  5. Cider Sauce: (Optional).
  6. Stir cider, syrup, sugar and lemon juice in a medium saucepan until blended. Bring to a boil, reduce heat slightly, and boil gently 15 minutes or until reduced to 1 1/3 cup.
  7. Meanwhile, stir butter, cornstarch and cinnamon in a cup until smooth. Reduce heat to low; whisk into cider mixture. Simmer 1 minute or until slightly thickened. Serve warm or room temperature.

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