Eating Well Cranberry Apple Coffee Cake Recipe

Name: Eating Well Cranberry Apple Coffee Cake
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this delightful Cranberry Apple Coffee Cake, inspired by EatingWell magazine! This recipe perfectly balances sweet and tart flavors with a wholesome twist. The addition of cranberries and apples offers a boost of antioxidants and fiber, making it a guilt-free treat. A simple yet elegant coffee cake, perfect for breakfast, brunch, or an afternoon snack. Learn the secret to baking with acidic fruits and achieve a perfectly balanced, delicious cake every time!

Prep Time 30 mins

Cook Time 95 mins

Calories 240.6 kcal

Protein 5g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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.