Cranberry Apple Coffee Cake

Cranberry Apple Coffee Cake


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Enjoy this festive cake throughout the autumn moths.

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Time needed

45 min preparation + 2 hour cooking

Serving Size / Yield

12 servings


  • 1/2 C. light brown sugar
  • 1 Tbs. cornstarch
  • 1/4 tsp. ground cinnamon
  • 1 1/2 C. cranberries, chopped
  • 1 1/2 C. tart apple, chopped
  • 1/2 C. cranberry juice cocktail
  • 1 C. all-purpose flour
  • 1/2 C. whole-wheat flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. baking soda
  • 1/4 C. canola oil
  • 3 Tbs. butter, softened
  • 3/4 tsp. lemon zest
  • 3/4 C. granulated sugar + 1 tablespoon for sprinkling
  • 1 egg
  • 3/4 C. low-fat milk
  • 2 tsp. vanilla extract

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  1. Preheat oven to 375 degrees. Grease a 9 in. springform pan with cooking spray.

  2. To make the topping: Whisk brown sugar, cornstarch and cinnamon in a saucepan. Stir in cranberries, apple and juice.

  3. Bring the mixture to a boil while stirring over medium-high heat. Continue stirring until the mixture thickens and the berries soften, about 2 minutes. Remove from the heat and let cool.

  4. To prepare the cake: Whisk together all-purpose flour, whole-wheat flour, baking powder, salt and baking soda.

  5. Beat together oil, butter and lemon zest with an electric mixer, first on medium speed, then on medium-high, until well combined.

  6. Gradually add 3/4 cup sugar, beating until the mixture is light in color.

  7. Add egg and beat until the batter is smooth. With the mixer on low speed, beat in half the flour mixture until just incorporated.

  8. Gradually beat in milk and vanilla.

  9. Add the remaining flour mixture and beat until a smooth batter forms, scraping down the sides of the bowl as needed.

  10. Scrape the batter into the prepared pan. Spread the topping over the batter.

  11. Bake the cake on the middle rack until a toothpick inserted in the center comes out clean, about 40 to 50 minutes.

  12. Sprinkle the remaining sugar over the top and let cool before serving.

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