Cranapple Cake Recipe


Difficulty LevelEasyHealth IndexHealthy
Interest Group


 Brown sugar1⁄4 Cup (4 tbs), firmly packed
 Sugar1⁄2 Cup (8 tbs)
 Frozen cranberries1 Cup (16 tbs)
 Baking powder2 Teaspoon
 Water1⁄2 Cup (8 tbs)
 Egg whites2
 Ground cinnamon1 Teaspoon
 Skim milk2 Tablespoon
 Dried apple1 Cup (16 tbs)
 Applesauce1⁄2 Cup (8 tbs)
 Unbleached all purpose flour1 1⁄2 Cup (24 tbs)
 Grated lemon peel1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1707 Calories from Fat 23

% Daily Value*

Total Fat 3 g4.1%

Saturated Fat 0.45 g2.2%

Trans Fat 0 g

Cholesterol 0.6 mg

Sodium 978 mg40.8%

Total Carbohydrates 402 g133.9%

Dietary Fiber 21.1 g84.4%

Sugars 220.4 g

Protein 30 g59.8%

Vitamin A 0.5% Vitamin C 20.2%

Calcium 88% Iron 68.4%

*Based on a 2000 Calorie diet


Place brown sugar, cranberries, water, and cinnamon in a small saucepan.
Bring to a boil over medium heat for 3 minutes until the cranberries are tender.
Stir apple into cranberries.
Set aside to cool.
Preheat oven to 400 degrees.
Use a nonstick 9-inch-square baking pan or line a baking pan with a baking pan liner or spray with vegetable cooking spray.
Combine flour, sugar, and baking powder in a mixing bowl.
In a separate bowl, combine egg whites, skim milk, applesauce, and lemon peel.
Add egg white mixture to dry ingredients.
Stir until dry ingredients are just moistened.
Transfer cake batter to baking pan.
Spoon cranberry-apple mixture over top of batter.
Bake for 30 minutes.
Cool on wire rack.
Cut into 10 slices.