The Weekend Baker :: Apple cider tea cake with apples and cranberries

Jessica Gordon Ryan/The Entertaining House


  • 3 1/2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1/2 cup olive oil
  • 1 cup fresh apple cider
  • 2 apples, peeled, cored and cut into bite sized pieces
  • 1 cup sweetened dried cranberries


PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans, 1 bundt or tube pan

COMBINE flour, pumpkin pie spice,and baking soda in large bowl. Combine sugar, eggs, oil and cider in large mixer bowl; beat until just blended. Add to flour mixture; stir just until moistened. Fold in cranberries and apples. Spoon batter into prepared pans.

BAKE for 60 to 65 minutes in loaf pans/90 minutes in bundt or tube pans/ or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10-20 minutes; remove to wire racks to cool completely. 

Recipe makes two loaves.

Photos property of Jessica Gordon Ryan and The Entertaining House