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Cranberry, Apple and Walnut Cake (A Perfect Fall Dessert)
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5 from 2 votes

Cranberry, Apple and Walnut Cake Recipe

This recipe has been adapted from the CranApple Walnut cake in the Moosewood Cookbook .
Course: Desserts and Sweets
Author: Ann Timm


  • 1 ¾ cups sucanat
  • ½ cup oil I use melted coconut oil or safflower oil
  • 2 cups whole wheat pastry flour or unbleached all-purpose flour or a combination of the two
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups diced apples
  • ½ cup walnut pieces
  • ½ pound fresh or frozen whole raw cranberries


  • Beat the oil and sucanat together until creamy.
  • Add the eggs and vanilla and beat until well combined.
  • Mix the dry ingredients together in a separate bowl then sift into the wet ingredients. Stir until well combined.
  • Add the apples, cranberries, and nuts and stir to distribute evenly.
  • At this point it seems there is more fruit than batter, and there might be! Don’t worry, it will work out in the end.
  • Transfer the fruited batter into a well-greased, 9 by 13 inch baking dish. Press the batter into place so it is spread fairly evenly.
  • Bake at 350 degrees F for 45 to 50 minutes.
  • Allow to cool before slicing.