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Cranberry Apple Coffee Cake


Just the right amount of everything, and well balanced flavor and texture. A great fall or winter dessert that uses seasonal cranberries and everyone will be thrilled.











1 5/6


Trans-fat Free, Low Sodium


½ cup brown sugar, light
1 tablespoon cornstarch
¼ teaspoon cinnamon
1 ½ cups cranberries
fresh or frozen, thawed, chopped
1 ½ cups Granny Smith apples
finely chopped peeled
½ cup cranberry juice
cocktail, orange juice or apple juice
1 cup all-purpose flour
½ cup whole-wheat flour
1 teaspoon baking powder
teaspoon baking soda
¼ teaspoon salt
4 tablespoons canola oil
or light olive oil
3 tablespoons butter
slightly softened
¾ teaspoon lemon zest
freshly grated
cup brown sugar
1 tablespoon sugar
for sprinkling
1 large eggs
¾ cup milk
2 teaspoons vanilla extract


Remove the pan sides and cut the cake into wedges.
Buttery and fluffy cake with sweet, sour and juicy fruit topping.

Preheat oven to 375℉ (190℃) F. Coat a 9-inch springform pan with cooking spray.

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.

Get the cranberries and apples ready.
Prepare the topping.

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 1½ minutes. Gradually add ¾ 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.

Prepare the batter.
Spread the topping in an even layer over the batter; do not stir.

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.

Bake in the oven.

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.

Time to enjoy a slice or two...


* not incl. in nutrient facts

Add review





Oh, my! What a gorgeous, festive coffeecake! Perfect for the holidays :)

about 10 years ago

Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 15148% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 88mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 6g
Vitamin A 3% Vitamin C 5%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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