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Cran-Apple Walnut Cake Recipe

Cran-Apple Walnut Cake Recipe

I rely on applesauce to keep this crowd-pleasing cake tender and moist. The blend of nuts, cranberries and apples complements the subtle hint of wheat flour for terrific taste.—Martha Pollock, Oregonia, Ohio
TOTAL TIME: Prep/Total Time: 15 min. YIELD:15 servings


  • 1 egg
  • 2 egg whites
  • 1-3/4 cups packed brown sugar
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking sdoa
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups chopped peeled apples
  • 2 cups fresh cranberries, halved
  • 1/2 cup chopped walnuts
  • 2 teaspoons confectioners' sugar


  • 1. In a mixing bowl, beat the egg, egg whites, brown sugar, oil, applesauce and vanilla. Combine the dry ingredients; stir into applesauce mixture just until blended. Fold in the apples, cranberries and walnuts. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Yield: 15 servings.

Nutritional Facts

1 piece: 248 calories, 7g fat (1g saturated fat), 14mg cholesterol, 262mg sodium, 44g carbohydrate (0 sugars, 3g fiber), 4g protein.

Reviews for Cran-Apple Walnut Cake

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Reviewed Nov. 22, 2011

"This is excellent! Very moist and easy to make."

Reviewed Oct. 27, 2009

"This is a wonderfully moist and tasty snack cake. The cranberries really bring it to life. A++"

Reviewed Dec. 11, 2008

"Great recipe. I had frozen cranberries, so I just tossed them in the food processor and coarsely chopped instead of cutting them in half. A real time save and it tasted great. Sprinkling with powdered sugar just before serving is a must. If it sits too long the powdered sugar dissolves so it can't be seen."

Reviewed Oct. 16, 2008

"Re: Cran-Apple Walnut cake

Great recipe. I was short on brown sugar, so I substituted with the Splenda Brown sugar and it was great. Question: I see that beverlymrickert used dried cranberries. Did she soak them in water first or were they added right from the package?

Reviewed Sep. 29, 2008

"My husband and I don't like overly sweet desserts, so this cake seemed perfect, I got rave reviews from my husband, sister, and neighbors, everyone love it. A very moist, tasty cake. I used from from the bog cranberries that were truly a delight. My 4 year old nephew helped make the cake as he loves to help bake, and he even liked the tart berries. So it is at least 4 stars in my book."

Reviewed Sep. 27, 2008

"I tried this recipe but had to use the dried cranberries as the grocery store informed me that they don't get cranberries until a couple of weeks before Thanksgiving. However, it still came out good and was very good."

Reviewed Sep. 26, 2008

"I baked this cake and used crasins instead of fresh cranberries. I cooked them with a little water, just to get them moist. My husband, daughter and granddaughter devowed this cake in one day. It get four stars from me. Since I have TMJ (jaw disorder) I left out the walnuts. Dot Hagen"

Irene Cyr
Reviewed Sep. 26, 2008

"Excellent, did not add the walnuts, our grandchildren always take snacks to school and they have a "nut free" school. Also took leftovers for the girls at physio..a big hit.


Reviewed Sep. 26, 2008

"Just made this and is very good. Did not have fresh cranberries and used dried instead. Very moist and everyone loved it."

Reviewed Sep. 21, 2008

"I tried this recipe today for a Sunday dessert that my in-laws have and it got great reviews. My husband took some to work, and made the mistake of giving it to someone else before he got a piece. They almost ate all of it. I used frozen cranberries, thawed and cut in half. They worked great."

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