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Apple and Cranberry Tea Cake Recipe

Hello everyone, are you ready to bake some Apple and Cranberry Tea Cake? Or still recovering from indulging during the holidays? Whether ready or not, I’m sure you will be soon again, especially when your family starts to crave your homemade goodies! How are you anyway? I hope you’re all doing well and enjoyed the holiday break and are filled with inspiration for the coming year. This is Jillian and I have a wonderful New Years recipe for you to enjoy over Sunday afternoon tea and newspaper reading… I don’t know about you, but today was my first day back at work following a 2 week break. I decided that I needed something to sweeten the first working day of 2014, so I made an apple and cranberry yeast cake for morning tea. This recipe was inspired by a rhubarb yeast cake recipe from Stephanie Alexander’s book, ‘The Cook’s Companion’.

apple cranberry yeast cake

Fresh cranberries are impossible to find in Australia where I live, so we have to use frozen or dried cranberries. Maybe it is the same where you live? Rhubarb would make a great substitute if you can’t find fresh or frozen cranberries. If you’re not keen on cranberries, you could make an apple and walnut version instead swapping out the cranberries for some walnuts and sultanas (golden raisins) and use lemon juice and rind instead of orange to flavor the fruit and the glaze.


I recently bought a stand mixer with a dough hook and it made whipping up the dough for this cake a breeze. Once you’ve made the dough and rolled it out, it’s then filled with loads of sweetened fruit. The top is slashed before baking to allow some of the fruit to peek through. If you don’t feel like doing this you could always roll up the dough and slice it to make scrolls.

apple cranberry yeast cake

I then finished the cake with an orange glaze but that step is optional. If you don’t feel like icing the cake, you could just brush the uncooked cake with melted butter and sprinkle the top with some cinnamon sugar before baking.

apple cranberry yeast cake

Here’s the recipe for you for Apple and Cranberry Tea Cake – serves 10

85 gm (3 oz) butter, coarsely chopped
1/2 cup milk
2 cups plain flour
1 1/2 tbl caster sugar
2 tsp dried yeast
1 tsp vanilla extract
1 egg

Apple and Cranberry filling
450 gm apple (1 lb), peeled, cored and finely diced
1/2 cup cranberries, fresh or frozen
1/2 cup caster sugar
1 tbl orange juice
1 tsp finely grated orange rind
1/2 tsp ground cinnamon

Orange Icing
Reserved juice
1 tsp melted butter
1/2 cup sifted pure icing sugar

apple cranberry yeast cake

Put the butter and milk in a small saucepan and stir over a low heat until the butter melts and the milk is lukewarm. Add the vanilla and set to one side. Mix the flour, sugar and dried yeast in an electric mixer fitted with a dough hook. Make a well in the centre, then with the motor running, add the egg and sufficient milk mixture to make a soft dough then knead until smooth and shiny (5 minutes). Transfer the dough to a greased bowl, cover with plastic wrap and stand in a warm place until doubled in size, about 1 hour.

While the dough is proving, make the filling. Combine all the ingredients in a bowl apart from the cinnamon and set to one side for 30 minutes. Drain the fruit, reserving the juice for later. On a lightly floured surface, punch the air from the dough; then roll out to a 20cm x 30cm (8 x 12 inch) rectangle before transferring to an oven tray lined with baking paper. Spread the drained fruit over the middle of the dough, leaving a 5cm (2 inch) border along the long sides. Sprinkle the filling with the cinnamon. Cut the long sides through to the filling at 3cm intervals using a pair of kitchen scissors. Fold the ends of the dough over the filling and then fold strips alternately across the filling in a criss-cross pattern, pressing the ends to seal. There should be glimpses of the filling within. Cover the cake with a tea towel and stand in a warm place for a further 30 minutes, to prove.

apple cranberry yeast cake

Preheat the oven to 180ºC/350ºF. Bake the yeast cake until the crust is golden, a skewer inserted withdraws clean and the filling is cooked ~ 30 – 40 minutes. You may need to cover the yeast cake with baking paper to prevent over browning. Cool on the tray for 15 minutes, then transfer to a wire rack to cool completely.For the orange icing, mix the icing sugar, 1-2 tbl of the reserved juice and the melted butter in a bowl or until smooth. You may need to use a little extra reserved juice. Drizzle the icing over yeast cake and serve. I use a 20 ml tablespoon and a conventional oven. You’ll need to lower the temperature if you’re using a fan forced oven.

apple cranberry yeast cake

apple cranberry yeast cake

By the way, the cake is best eaten the day it’s made but I had some for my breakfast this morning and it still tasted pretty good. Good luck with your return to work. See you again next month with another Delicious Bites post – Jillian.

(text/photos: jillian leiboff)

Posted by decor8 in Sweet on January 06, 2014

Your comments...

  1. Elena isst commented
    January 6th, 2014 at 3:55pm

    Dear Holly,
    dear Jillian,

    wish you both a happy new year. This “Delicious Bites” Post is so yummy…I want to try this right now. And beautiful pictures! Can’t wait for the post next month!

    Wish you all the best!

  2. Jana commented
    January 6th, 2014 at 7:41pm

    Wow! Yum!!! That looks really really good! I definitely have to try that recipe!!! Thanks for sharing!!!
    Jana´s last blog post ..Project 52 #2

  3. Susan @ Simply Modern Home commented
    January 6th, 2014 at 10:07pm

    Those look FABULOUS! I’ll try them this weekend. Gorgeous images too!
    Susan @ Simply Modern Home´s last blog post ..Kitchen Renovation Plans!

  4. Traci commented
    January 7th, 2014 at 2:30am

    I love the idea of tea cake! And I’ve been eyeing a kitchen aide mixer with a dough hook. My friend let me use hers to make bread a couple of times over the summer, and I can’t imagine ever going back.
    Traci´s last blog post ..Believe in Yourself

  5. Andrea commented
    January 7th, 2014 at 3:09am

    ahhh, where would Australian’s be without The Cooks Companion. It’s my bible. My favourite thing about that book is seeing the different generations of it, the redesign with each reprint. Well, actually my favourite thing is the comprehensive instruction for all the different ingredients…how to cook eggs for example!!
    I could go on and on.

  6. Melissa commented
    January 7th, 2014 at 4:27am

    Jillian, this is absolutely beautiful! I’m making this; just based on the pictures. Love your photography :) Happy New Year!
    Melissa´s last blog post ..When Dreams Don’t Come True

  7. Valerie commented
    January 7th, 2014 at 1:42pm

    Mmmm – looks good. I have some surplus fresh cranberries in the fridge and was wondering what to do with them!
    Great photos too!

  8. jillian leiboff commented
    January 7th, 2014 at 9:38pm


    Hi Andrea,

    the Cook’s Companion and a much thumbed copy of Margaret Fulton’s Encyclopedia of Food and Cookery are my go-to resources. Where would I be without either??

    jillian leiboff´s last blog post ..happy 2014 and a plum crumble cheesecake

  9. jillian leiboff commented
    January 7th, 2014 at 9:41pm


    Hi Traci,

    One of my favourite things in life is freshly baked bread. I didn’t think the dough hook would make such a difference to bread making but it did. I can see a whole series of bread and buns coming out of my kitchen in the near future.

    jillian leiboff´s last blog post ..happy 2014 and a plum crumble cheesecake

  10. jillian leiboff commented
    January 7th, 2014 at 9:41pm

    Thank you all for your lovely comments,

    jillian leiboff´s last blog post ..happy 2014 and a plum crumble cheesecake

  11. Katherine Rodríguez commented
    January 8th, 2014 at 12:27am

    Is a perfect dessert to enjoy a tea and a good afternoon…

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