Most Delicious Apple Cranberry Cake that melts in your mouth! 🍎

Soft Apple Cranberry Cake that melts in your mouth! 🍎🍰 This easy apple cranberry cake recipe is soft, moist and packed with juicy apples and cranberries in every slice. Made with plain yogurt and melted butter, this simple loaf cake has a beautifully tender crumb and is perfect for autumn baking, afternoon tea, breakfast or an easy homemade dessert. 🍎🍰 🍎 Apple Cranberry Yogurt Loaf Cake Ingredients Eggs – 3 Sugar – 175g (¾ cup + 2 tablespoons) Melted butter – 100g (7 tablespoons) Plain yogurt – 150g (⅔ cup) Vanilla extract – 1 teaspoon Plain flour – 200g (1¼ cups) Baking powder – 1½ teaspoons (about 6g) Apples – 2 Dried Cranberries – a handful Equipment Measuring cup size: 240ml Loaf pan: 21 × 11 × 6cm (2 lb loaf tin) Bake in a preheated oven at 175°C (350°F) for approximately 35–40 minutes. Method Add the eggs and sugar to a large mixing bowl. Whisk for about 2–3 minutes, until slightly pale and well combined. Add the melted butter and whisk for another 1 minute. Add the plain yogurt and whisk again for 1 minute, until smooth. Sift in the plain flour and baking powder. Gently fold the dry ingredients into the mixture until just combined. Avoid overmixing. Add the vanilla extract, 2 apples (peeled and diced) and a handful of dried cranberries. Gently fold everything together until evenly distributed. Pour the batter into a lined 21 × 11 × 6cm (2 lb) loaf pan and spread it evenly. Bake in a preheated oven at 175°C (350°F) for approximately 35–40 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs. Allow the cake to cool slightly before removing it from the pan. Slice and enjoy with a cup of tea! 🍎🍰☕ 📦 Shelf Life Because this is an unfrosted yogurt loaf cake, it keeps quite well. At room temperature, store in an airtight container for around 2 days in a cool room. In the refrigerator, it should keep for around 4–5 days. For the best texture, bring refrigerated slices back toward room temperature before s