Apple and Cranberry Cake

Adapted from the Seasonal Cooking for Renal Patients,  from the University of Alberta Hospital.

2021 update by Gurpreet Valk – Clinical Dietitian – Certified Diabetes Educator, Northern Alberta Renal Program

Photo credit – Gurpreet Valk

Apple and Cranberry Cake

This seasonal dessert is perfect for the Fall and Winter, with a festive twist that make a nice end to any holiday meal.


  • 1/3 cup unsalted butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 1/4 cup all purpose flour
  • 1 1/2 tsp baking soda
  • zest of 1 lemon
  • 2/3 cup yogurt (plain)
  • 3/4 cup fresh cranberries
  • 2 apples (peeled and sliced)
  • 1/2 cup brown sugar
  • 1 1/2 tsp cinnamon


  1. Preheat oven to 350F.  Line a 10″ cake pan with parchment.
  2. Beat butter and sugar together.
  3. Add eggs one at a time.
  4. Alternate adding sifted dry ingredients, the zest and yogurt.
  5. Spread half of batter in cake pan.
  6. Arrange cranberries on top and sprinkle with brown sugar and cinnamon.
  7. Spread remaining batter over top.
  8. Arrange apple slices and sprinkle with brown sugar and cinnamon.
  9. Bake for 50-60 minutes.

Nutrient Analysis

Calories: 195.4 KCal

Protein: 2.9 g

Carbohydrates: 32.4 g

Fibre: 1.1 g

Total Fat: 6.5 g

Sodium: 176.4 mg

Phosphorus: 45.19 mg

Potassium: 88.47 mg

Renal Diet Nutrient Analysis

Servings per recipe: 12 slices

Serving size: 1 slice

Renal and Diabetic Exchanges

2 starch

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