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Upside-Down Cranberry-Apple Coffee Cake

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Upside-Down Cranberry-Apple Coffee Cake

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

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

Amount Measure Ingredient Features
237 ml cranberries
thawed
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237 ml apples
finely chopped
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118 ml sugar
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118 ml walnuts
chopped
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2.5 ml cinnamon
ground
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0.6 ml cloves
ground
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237 ml all-purpose flour
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237 ml sugar
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59 ml butter
or margarine
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59 ml vegetable oil
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2 large eggs
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5 ml vanilla extract
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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 Arrow up button

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 38743% 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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