View cart background image
0
items
Free Shipping Over $49
TastingTable Sweepstakes

Cranberry-Apple Coffee Cake

Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4.5   Reviews: 10 See Reviews
Rate/Review this Recipe
Active Time:  45 Minutes
Total Time:  1 Hour 50 Minutes
  12 servings
Homey yet festive enough for the holiday season, serve this cake with breakfast, brunch or as a simple dessert.

Equipment: 9-inch springform pan | Make Ahead Tip: Cover and store at room temperature for up to 2 days.
RECIPE INGREDIENTS
For the Topping:
1/2 cup  packed light brown sugar
1 tablespoon  cornstarch
1/4 teaspoon  ground cinnamon
1 1/2 cups  cranberries, fresh or frozen, thawed, chopped (see Tip)
1 1/2 cups  finely chopped peeled tart apple, such as Granny Smith (about 1 large)
1/2 cup  cranberry juice cocktail, orange juice or apple juice
For the Cake:
1 cup  all-purpose flour
1/2 cup  whole-wheat flour
1 teaspoon  baking powder
1/4 teaspoon  salt
1/8 teaspoon  baking soda
1/4 cup  canola oil
3 tablespoons  butter, slightly softened
3/4 teaspoon  freshly grated lemon zest
3/4 cup  granulated sugar, plus 1 tablespoon for sprinkling
1   large egg
3/4 cup  low-fat milk
2 teaspoons  vanilla extract

Kitchen tip
To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.

Kitchen note
A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as cranberries, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.
Cranberry-Apple Coffee Cake Recipe at Cooking.com
DIRECTIONS
Preheat oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.


To prepare topping: Whisk brown sugar, cornstarch and cinnamon in a medium nonreactive saucepan (see Kitchen note) until combined. Stir in cranberries, apple and juice. Bring the mixture to a boil over medium-high heat, stirring. Continue to cook, stirring, until the mixture thickens and the berries soften, about 2 minutes. Remove from the heat and let cool.


To prepare cake: Whisk all-purpose flour, whole-wheat flour, baking powder, salt and baking soda in a medium bowl.


Beat oil, butter and lemon zest in a large mixing bowl with an electric mixer, first on medium speed, then on medium-high, until well combined, about 11/2 minutes. Gradually add 3/4 cup sugar, beating until the mixture is light in color and well blended. Add egg and beat until the batter is smooth, about 1 minute longer. With the mixer on low speed, beat in half the flour mixture until just incorporated. Gradually beat in milk and vanilla until just incorporated. Add the remaining flour mixture and beat until a smooth batter forms, about 1 minute, scraping down the sides of the bowl as needed.


Scrape the batter into the prepared pan, spreading to the edges. Spread the topping in an even layer over the batter; do not stir.


Bake the cake on the middle rack until the top is puffed in places and a toothpick inserted in the center comes out clean (the fruit topping will still be moist), 40 to 50 minutes. Sprinkle the remaining 1 tablespoon sugar over the top. Transfer the pan to a wire rack; let stand until cooled to warm, about 20 minutes. To serve, run a knife along the edge of the pan, remove the pan sides and cut the cake into wedges.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Cranberry Cakes & Breads
 Thanksgiving Cakes
 Apple Cakes
 Break for Coffee Cake
 Apple-Cinnamon Breakfast
Nutrition Facts per Serving
Yield:   12 servings
Calories: 257
Fat. Total: 8g
Protein: 3g
Carbohydrates, Total: 44g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 25mg
Sodium: 112mg
% Cal. from Fat: 28%
Spotlight Recipe Review See all 10 reviews »

Rating: 5
by: Lisa, MD Reviewed: 01/12/2009
Perfect lite & delicious dessert w/ Vanilla ICream
After a heavier dinner of stuffed chicken breasts, salad, and home made multigrain bread, this 'light' dessert from EatingWell Magazine was perfect - especially with a small scoop of Hagen Dasz Light Vanilla Bean Ice Cream..... (and coffee!)
242 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.