Apple Cranberry Cake

Step 1

Preheat oven to 350°F (177°C). If your oven has a convection setting, use a convection bake setting. Line the bottom of the 9x3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.

Step 2

In a medium bowl, mix flour and baking powder.

Step 3

In a large bowl, combine granulated sugar, melted butter, and eggs, and beat using a whisk for about 1 or 2 minutes until the mixture turns light in color, smooth (not grainy), and fluffy.

Step 4

Mix in Greek yogurt and vanilla extract, and whisk just until combined.

Step 5

Add the flour mixture gradually, whisking 1 cup of flour at a time with the wet ingredients until combined. Do not over-mix.

Step 6

Fold in 1 cup of fresh cranberries into the batter.

Step 7

Pour the cake batter into the parchment paper-lined springform pan. Arrange thinly sliced apple slices in a circular pattern on top, with the remaining 1 cup of cranberries placed between.

Step 8

Place the springform pan with the cake batter on the middle rack—especially in non-convection ovens. Bake for about 45–50 minutes, or until a tester or toothpick inserted into the center comes out clean. If not done, continue baking in 5-minute increments, checking each time. I used a convection setting and baked for exactly 45 minutes at 350°F, resulting in a fully baked, nicely browned cake. In a regular oven, it may take a bit longer, about 1 hour at 350°F.

Step 9

Remove the cake from the oven and let it cool in the springform pan on a wire rack. After about 30 minutes, release the cake from the pan. Once it's cool enough, you can carefully slide your hand or a large spatula under the cake, between the parchment paper and the cake, and transfer it onto a cake plate, discarding the parchment paper.

Step 10

When serving, dust with powdered sugar.

Step 11

I provide helpful step-by-step photos above the recipe card (scroll up).