Cranberry-Apple Coffee Cake

From EatingWell: October/November 2005

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.

READER'S COMMENT:

"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! "

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18 Reviews for Cranberry-Apple Coffee Cake

09/21/2009

Anonymous

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

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09/21/2009

Anonymous

I think this is a great recipe. I love the topping and also the lemon zest in the cake.

Anonymous, Zionsville, IN

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09/21/2009

Anonymous

We had this twice during the holiday season. It is yummy, moist and lovely in appearance. I made certain I bought several bags of cranberries to store in the freezer this year.

Ginny

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