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Upside-Down Cranberry-Apple Coffee Cake

 
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Wow, delicious. This cake came out wonderful, really loved the apple-cranberry topping that was so fruity and juicy. I used 3/4 cup whole wheat flour and 1/4 cup all-purpose flour to make it a bit healthier, and the cake was buttery and fluffy. It didn't last long at our place with just two of us.

Yield

8

servings

Prep

20

min

Cook

55

min

Ready

Trans-fat Free, Low Sodium
 

Ingredients

1 cup cranberries
thawed
1 cup apples
finely chopped
*
½ cup sugar
½ cup walnuts
chopped
½ teaspoon cinnamon
ground
teaspoon cloves
ground
*
1 cup all-purpose flour
1 cup sugar
¼ cup butter
or margarine
¼ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Directions

Combine first 6 ingredients; spoon into a greased 8-inch round cakepan; set aside.

Combine flour and remaining ingredients in a mixing bowl; beat at medium speed with an electric mixer 2 minutes.

Spoon over cranberry mixture.

Bake at 350℉ (180℃) for 55 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan on a wire rack 5 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 38743% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 59mg 2%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 7%
Sugars g
Protein 10g
Vitamin A 5% Vitamin C 3%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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