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5 from 1 vote

Cranberry Tart Cake | #Secret Recipe Club

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Servings: 6 pieces
Author: Susan Pridmore


  • 2 cups cranberries rinsed and drained
  • 1 apple peeled, cored, and diced
  • 1-1/2 cups coconut palm sugar divided (or regular granulated sugar)
  • 1 Tbsp cocoa nibs
  • 1-1/2 sticks unsalted butter melted
  • 1 cup 4.5 ounces all-purpose flour
  • 2 large eggs beaten
  • 1 tsp vanilla extract
  • zest of one orange
  • 1 Tbsp turbinado sugar
  • confectioners sugar for final dusting before serving
  • vanilla ice cream optional
  • caramel optional


  • Preheat the oven to 350˚F, and lightly butter a 9-inch pie pan with butter.
  • Spread the cranberries and apple chunks in an even layer across the bottom of the pie pan. Sprinkle 1/2 cup of the sugar and the cocoa nibs over them.
  • Using a wooden spoon, vigorously beat together the melted butter, flour, eggs, extract, orange zest, and the remaining 1 cup of sugar in a large mixing bowl to form a batter. Scrape the batter over the cranberry mixture. Dust the top with the turbinado sugar.
  • Bake for 40 to 45 minutes or until the cake is set. Test by inserting a knife - it should come out clean but moist. This is a moist cake which is probably why it was called a tart.
  • Place the cake on a wire rack to cool for about 20 minutes before slicing. Serve warm with vanilla ice cream, ideally drizzled with a little caramel.
  • As a final touch, dust the top with a spray of confectioners sugar, if desired.