Cranberry Swirl Coffee Cake (Healthier Version)
Comparing with original recipe, this healthier version is made with whole wheat flour, half butter and half olive oil. Also decrease icing sugar from 3/4 cup to 1/2 cup, and it's still sweet enough to satisfy your sweet tooth.
Yield
16 servingsPrep
20 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
melted |
|
| ¼ | cup |
olive oil
or canola oil |
|
| ¾ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
yogurt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 1 ¾ | cups |
whole-wheat flour
or whole wheat pastry, or white whole wheat flour |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 16 | ounces |
cranberry sauce
preferably home made |
|
| ½ | cup |
pecans
chopped, or walnuts |
|
| Icing | |||
| ½ | cup |
powdered sugar
or canola oil |
|
| 1 ½ | tablespoons |
milk
|
|
| ¼ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
melted |
|
| 59 | ml |
olive oil
or canola oil |
|
| 177 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
yogurt
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
| 414 | ml |
whole-wheat flour
or whole wheat pastry, or white whole wheat flour |
|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 462.4 | ml/g |
cranberry sauce
preferably home made |
|
| 118 | ml |
pecans
chopped, or walnuts |
|
| Icing: | |||
| 118 | ml |
powdered sugar
or canola oil |
|
| 23 | ml |
milk
|
|
| 1.3 | ml |
almond extract
|
*
|
Directions
Preheat the oven to 375℉ (190℃). Grease and flour a bunt cake pan.
In a medium bowl, mix together melted butter, olive oil or canola oil, sugar, eggs, yogurt, vanilla and almond extracts until well combined.
In another large mixing bowl, whisk together whole wheat flour, white flour, baking powder, soda and salt until well mixed.
Pour the liquid mixture into the flour mixture, and stir with a wood spatula until just combined.
Pour half of the batter into the prepared cake pan.
Spoon half of the cranberry over the batter.
With a paring knife swirl the cranberry sauce into the batter.
Pour the remaining batter over the swirled mixture.
Then spoon the remaining cranberry sauce, and swirl with the knife again.
Sprinkle the nuts evenly on top.
Bake for about 1 hour, or until a wood skewer inserted into the centre and comes our clean.
Let the cake cool in the pan on a wire rack for 1 minutes.
Remove the cake from the pan to the wire rack and let cool completely.
Once the cake is cooled, mix together the icing ingredients in a small bowl until smooth and pourable.
Drizzle the glaze over the cake.
Slice into wedges and serve.
