
A moist holiday cake bursting with fresh cranberries, tart Granny Smith apple, and bright orange glaze—perfect for Thanksgiving or Christmas.

This Easy Cranberry Apple Cake has been my go-to holiday dessert for as long as I can remember. I discovered the flavor combination one November while rummaging through my pantry and a farmer's market haul of cranberries and apples. The first slice was an immediate family favorite: tart pockets of cranberry, tender little bites of Granny Smith apple, and a fragrant orange-scented batter that manages to be both cozy and bright. It’s the kind of cake that brings people into the kitchen to grab a second piece before dinner is even finished.
The texture is what sold me—super moist crumb thanks to a touch of melted butter and sour cream, studded with fruit so every bite feels like a seasonal celebration. The thin vanilla-orange glaze on top adds a glossy finish and a burst of citrus that lifts the sweetness. I often make this for holiday gatherings because it slices beautifully, travels well, and improves overnight as the flavors marry. This version yields a 9-inch cake that serves 12, and the recipe balances sweetness with fresh tartness for a universally loved dessert.
In my experience this cake is both elegant and approachable. Guests often ask for the recipe after the first taste, and I love that it travels well to potlucks. The combination of cranberry and apple is that comforting holiday flavor profile that still feels fresh because of the orange and vanilla.
My favorite thing about this cake is how forgiving it is. I’ve baked it for holiday breakfasts, afternoon tea, and late-night dessert, and it always fits the occasion. Neighbors and family often request it during the holidays because it feels festive without being fussy.
Keep the cake covered in a cake dome or airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days; wrap tightly to prevent drying. To freeze, omit the glaze: wrap the cooled cake tightly in plastic wrap and then in foil, or slice and flash-freeze individual pieces on a tray before bagging. Thaw in the refrigerator overnight and bring to room temperature before glazing to avoid a soggy finish.
If you need dairy-free options, swap the butter for refined coconut oil and use a dairy-free yogurt instead of sour cream, but expect a slight change in texture and flavor. For gluten-free, use a 1-to-1 gluten-free flour blend that includes xanthan gum. To reduce sugar, replace half the granulated sugar with coconut sugar and reduce powdered sugar in the glaze, though the tart cranberries benefit from the balance of sweetness here.
Serve slices warm or at room temperature with a dollop of whipped cream, a scoop of vanilla ice cream, or a spoonful of crème fraîche. Garnish with additional orange zest and a few fresh cranberries for color. This cake pairs beautifully with strong coffee or a citrus herbal tea and makes an elegant dessert alongside roasted turkey or a holiday brunch spread.
Combining apple and cranberry is rooted in North American autumn and winter traditions when both fruits are harvested and commonly preserved. The bright orange element adds a citrus note common in holiday baking. This cake sits comfortably within American seasonal baking traditions—balancing tart and sweet, and showcasing local, seasonal produce.
In late fall and winter, use fresh cranberries and apples. In warmer months, try swapping cranberries for tart cherries and use ripe firm apples such as Honeycrisp for a sweeter profile. For Christmas, add a pinch of nutmeg and garnish with chopped pistachios for color contrast.
For batch prep, bake two cakes and freeze one unglazed. Slice the cooled cake before freezing for easy grab-and-go portions—flash-freeze slices on a tray and then bag. To reheat slices, warm gently in a 325°F oven for 8–12 minutes or microwave briefly, then drizzle with fresh glaze or whipped cream.
This cake represents everything I love about holiday baking: it’s festive, approachable, and full of bright flavors. Share it with friends and family, and feel free to make it your own—swap citrus types, sprinkle toasted nuts, or serve with a spiced cream. Enjoy the warmth it brings to the table.
Use room-temperature eggs to help the batter emulsify and trap air for a lighter crumb.
Do not overmix after adding flour; mix until just combined to avoid a dense texture.
If using frozen cranberries, fold them in frozen to prevent color bleed into the batter.
Cool the cake before glazing to keep the glaze from running off and becoming translucent.
This nourishing easy cranberry apple cake recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Easy Cranberry Apple Cake recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 325°F. Spray a 9-inch baking pan with non-stick spray and line with parchment if desired for easy removal.
In a large bowl, toss cranberries, diced apple, brown sugar, orange zest, orange juice, and cinnamon. Let sit while you prepare the batter so flavors mingle.
Using a hand mixer, beat room-temperature eggs until frothy, about 2 minutes, to incorporate air for lift.
Add granulated sugar, cooled melted butter, vanilla, and sour cream to the eggs. Beat on low until combined, avoiding overmixing.
Stir in flour and salt until just combined. Overmixing will develop gluten and toughen the crumb.
Gently fold the fruit mixture into the batter, pour into the prepared pan, optionally sprinkle with 1 tablespoon sugar, and bake 50–60 minutes until a toothpick comes out clean.
Cool the cake for 15 minutes, then remove to a rack to cool further. Whisk powdered sugar and orange juice to make a glaze; add milk if needed. Drizzle over the cooled cake and garnish with orange zest.
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This recipe looks amazing! Can't wait to try it.
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