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Cranberry-Apple Coffee Cake

October/November 2005

Your rating: None Average: 3.8 (48 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.



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! "
Cranberry-Apple Coffee Cake Recipe

Makes: 12 servings

Active Time:

Total Time:

Ingredients

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

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

Preparation

  1. Preheat oven to 375°F. Coat a 9-inch springform pan with cooking spray.
  2. 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.
  3. 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.
  4. 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 & Notes

  • 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

Per serving: 268 calories; 8 g fat (3 g sat, 3 g mono); 26 mg cholesterol; 47 g carbohydrates; 4 g protein; 3 g fiber; 113 mg sodium; 114 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value)

Carbohydrate Servings: 3

Exchanges: 3 other carb, 1 fat (mono)


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