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Cranberry-Apple Coffee Cake Recipe

Looking for an easy Cranberry-Apple Coffee Cake recipe? Learn how to make Cranberry-Apple Coffee Cake using healthy ingredients.


Submitted by thesilverluck

Makes 12 servings



Homey yet festive enough for the holiday season, serve this cake with breakfast, brunch or as a simple dessert. Equipment: 9-inch springform pan | Make Ahead Tip: Cover and store at room temperature for up to 2 days.

Recipe Ingredients for Cranberry-Apple Coffee Cake

8 tsp Domino Light Brown Sugar
3/5 grams Cinnamon, Ground
7 7/10 grams Cornstarch
1.5 cup, chopped Cranberries
187 1/2 grams Apples
1 Teaspoon(2 g) Baking Powder
54 1/2 grams Vegetable Oil, Canola
0.5 cup Wheat Flour, Whole-grain
1 cup Rogers All Purpose Flour
1 tsp Salt, Table
1/8 tsp Baking Soda
3 tbsp Butter
0.75 tsp Lemon Peel
1 cup Sugars, Granulated
1 tsp Sugars, Granulated
1 large Egg, Whole
0.75 cup Milk, Nonfat, Fluid
2 tsp Vanilla Extract

Recipe Directions for Cranberry-Apple Coffee Cake

  1. DIRECTIONS

  2. Preheat oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.

  3. To prepare topping: Whisk brown sugar, cornstarch and cinnamon in a medium nonreactive saucepan (see Kitchen 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.

  4. To prepare cake: Whisk all-purpose flour, whole-wheat flour, baking powder, salt and baking soda in a medium bowl.

  5. 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 11/2 minutes. Gradually add 3/4 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.

  6. Scrape the batter into the prepared pan, spreading to the edges. Spread the topping in an even layer over the batter; do not stir.

  7. 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. 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. To serve, run a knife along the edge of the pan, remove the pan sides and cut the cake into wedges.

Categories

Berries, Dessert, American

Nutrition Facts
Serving Size 97.0g
Amount Per Serving
Calories
234
Calories from Fat
73
% Daily Value*
Total Fat
8.1g
12%
Saturated Fat
2.3g
11%
Trans Fat
0.0g
Cholesterol
26mg
9%
Sodium
237mg
10%
Potassium
96mg
3%
Total Carbohydrates
38.0g
13%
Dietary Fiber
2.1g
8%
Sugars
22.8g
Protein
3.4g
Vitamin A 3% Vitamin C 5%
Calcium 3% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
D
    Bad points
  • Very high in sugar
  • Contains alcohol
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