Zutaten für Eating Well Cranberry Apple Coffee Cake
- Light Brown Sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1 cup fresh or frozen cranberries
- Tart Apples
- Cranberry Juice
- All Purpose Flour
- Whole Wheat Flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- Canola Oil
- 1/2 cup (1 stick) unsalted butter
- 1 tablespoon lemon zest
- Granulated Sugar
- 1 large egg
- Low Fat Milk
- Vanilla Extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Eating Well Cranberry Apple Coffee Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Eating Well Cranberry Apple Coffee Cake
- Preheat oven to 375°F (190°C).
- Grease and flour a 9-inch springform pan.
- **Make the Topping:**
- In a medium saucepan, whisk together 1/4 cup packed brown sugar, 1 tablespoon cornstarch, and 1/2 teaspoon ground cinnamon.
- Stir in 1 cup fresh or frozen cranberries, 1 medium apple (peeled, cored, and diced), and 2 tablespoons apple juice.
- Bring to a boil over medium-high heat, stirring constantly.
- Reduce heat and simmer, stirring frequently, until the mixture thickens and the cranberries soften, about 2-3 minutes.
- Remove from heat and let cool completely.
- **Make the Cake:**
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup whole-wheat flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a large bowl, cream together 1/2 cup vegetable oil, 1/2 cup (1 stick) unsalted butter, and 1 tablespoon lemon zest using an electric mixer on medium speed until well combined.
- Gradually add 3/4 cup granulated sugar, beating on medium-high speed until light and fluffy.
- Beat in 1 large egg until smooth.
- Reduce mixer speed to low. Add half of the dry ingredients and mix until just combined.
- Gradually add 1/2 cup milk and 1 teaspoon vanilla extract and mix until just combined.
- Add the remaining dry ingredients and mix until a smooth batter forms.
- Pour batter into the prepared pan and spread evenly.
- Spread the cooled cranberry apple topping evenly over the batter. Do not stir.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Sprinkle 1 tablespoon granulated sugar over the top.
- Let the cake cool in the pan for 20 minutes before running a knife around the edges and removing the sides of the pan.
- Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
102g
Fat
12g
Carbs
13g
