This coffee cake calls for a tart apple, such as a Granny Smith or a Pippin, combined with cranberries and spices to make a beautiful topping for a delicious treat festive enough for any brunch. Recipe by Nancy Baggett for EatingWell.

EatingWell Test Kitchen
Source: EatingWell Magazine, October/November 2005

Gallery

Recipe Summary

total:
1 hr 50 mins
Servings:
12
Nutrition Profile:
Advertisement

Ingredients

Topping
Cake

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.

    Advertisement
  • To prepare topping: Whisk brown sugar, cornstarch and cinnamon in a medium nonreactive saucepan (see 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 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. Remove the pan sides and cut the cake into wedges.

Tips

Make Ahead Tip: Cover and store at room temperature for up to 2 days.

Equipment: 9-inch springform pan

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.

Note: A nonreactive pan--stainless steel, enamel-coated or glass--is necessary when cooking acidic foods, such as tomato or lemon, 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.

Nutrition Facts

267 calories; protein 3.2g 7% DV; carbohydrates 46g 15% DV; dietary fiber 3.5g 14% DV; sugars 28.5g; fat 8.4g 13% DV; saturated fat 2.4g 12% DV; cholesterol 23.9mg 8% DV; vitamin a iu 171.7IU 3% DV; vitamin c 11.7mg 19% DV; folate 33.7mcg 8% DV; calcium 63mg 6% DV; iron 1mg 6% DV; magnesium 9.2mg 3% DV; potassium 137.4mg 4% DV; sodium 119.6mg 5% DV; thiamin 0.1mg 12% DV; added sugar 23g.

Reviews (19)

Read More Reviews
19 Ratings
  • 5 star values: 18
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
This was fantastic! It was beautiful with the ruby red cranberry apple topping and the way the cake bubbled up around it as it baked. It was moist and delicious and best of all it can be made ahead of time! I made it the night before and it held perfectly. We had the leftovers the second morning and while there was a slight change in the texture at that point it was still great. My spring-form pan wasn't available so I made it in a regular 9" cake pan and just left the cake in the pan until it was gone. Worked out just fine. I'll definitely make this again. Thanks for the recipe! Read More
Rating: 5 stars
11/08/2012
loved it!! A big hit with family sister-in-law asked for recipe going to make again and again Read More
Rating: 5 stars
10/30/2011
This was great! The cake was moist and topping was wonderful flavor. I baked it in a rectangular Pyrex (7x11x2") and it came out perfectly. (I sprayed the Pyrex first) I'll make it again. Read More
Advertisement
Rating: 5 stars
10/31/2011
wonderful!! t Truckee CA wonderful!! t Truckee CA Read More
Rating: 5 stars
10/30/2011
What a hit! Everyone was trying to guess the flavors of the topping...everyone was surprised when I revealed the cranberry-apple combo. This was the most elegant and flavorful coffee cake I've ever made. Read More
Rating: 5 stars
10/31/2011
This cake was great. It was very moist and the cranberry apple sauce added a great flavour to it. Maria Toronto Read More
Advertisement
Rating: 5 stars
10/31/2011
It was absolutely SCINTILATING!!!! Even my picky 4 yr old daughter gobbled it down. I love the tartness of the cranberries with the graininess of the brown sugar sprinkled on top. Very nice play of texture on the tongue. Veron Read More
Rating: 5 stars
10/29/2011
I made this using 1 cup w/w flour & 1/2 cup white and baked it in a 8x8 glass pan. Turned out great! Awesome with some vanilla frozen yogurt. I think a thin cream cheese or brown sugar glaze drizzed over the slices would look/taste great too. Read More
Rating: 5 stars
10/31/2011
As a whole I liked it. A little more tart than I expected but good. However it was a lot of work for such a tiny piece. My prep took an hour. I used my convection oven at 350 for 30 minutes. It was very moist. A spring form pan isn't a must (you could line a cake pan with partchment paper and it would pull right out). A square pan would be easier to figure out what a 1/12 of a piece is. I added wheat germ for extra nutrition it didn't affect the taste at all. Comes out very pretty a little under 2" thick. If I made this again it would be for an event or holiday. Heather Trenton MI Read More