- Special Pricing
Cranberry-Apple Coffee Cake
- Active Time 45m
- Total Time 1h 50m
Homey yet festive enough for the holiday season, serve this cake with breakfast, brunch or as a simple dessert. Make Ahead Tip: Cover and store at room temperature for up to 2 days.
- 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 frounceen, 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
Preheat oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
For the Topping: Whisk brown sugar, cornstarch and cinnamon in a medium nonreactive saucepan (see Kitchen Note that follows) 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.
For the 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 1 1/2 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.
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.
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
257 calories; 8g total fat; 2g total saturated fat; 25mg cholesterol; 112mg sodium; 44g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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