Cranberry-Apple Coffee Cake

October/November 2005

Your rating: None Average: 3.7 (68 votes)

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.

"I'm allergic to milk, so I substituted nonfat, plain soy milk and vegan butter. The cake was delicious, and the consistency was moist and airy. A keeper! "
Cranberry-Apple Coffee Cake

19 Reviews for Cranberry-Apple Coffee Cake


I had a problem with this cake, the topping fell into the center of the cake. Does anyone know why this happens? I liked the flavor though, but wish this didn´t happen. How can I fix it?
Katie H.

Comments (1)


Anonymous wrote 2 years 9 weeks ago

Be sure to distribute the

Be sure to distribute the fruit topping evenly over the top of the cake, allowing the batter to peak through randomly.


I made this recipe for a work meeting and it was a great hit. There are a lot of people at work whom are on diets and this fit right in with them. Of course I had to double the recipe because you can't make a treat in my house without sharing. My family absolutely LOVED this and made me promise to make it again. I actually can't wait to make it again. My husband told his co-workers about it and now THEY want some. Well that's what I get for making something as delicious and flavorful as this delightful coffee cake. It was suggested I put icing on the cake but I thought against it. I was right. All the flavors in this cake compliment each other very well!! It was fantastic!!


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.


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.


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!


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