Things You’ll Need:
- electric mixer
- food processor or blender
- CAKE INGREDIENTS:
- 1 C EACH white and wheat flour
- 1 1/4 sugar
- 4 tbs butter
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs (or eggbeaters)
- 1/4 tsp salt
- 1 1/4 C yogurt (plain or vanilla)
- 1 tsp vanilla (omit if using vanilla yogurt)
- 1 tbs orange zest
- about 3/4 chopped cranberries
- 1/2 of one large apple, peeled and diced
- about 4 oz crushed ginersnap cookies
- 2 tbs butter, melted
- 1/2 C walnuts or pecans
- 1/4 C brown sugar
Whisk flour, baking soda, baking powder and salt together in a medium bowl. Spray a 13 x 9 pan with cooking spray. Preheat the oven to 350 F.
In another bowl, combine yogurt, orange zest and vanilla.
In a THIRD large bowl, combine 1 1/4 C sugar with the 4 tbs butter. Use a electric hand mixer to combine until it looks like pale yellow, fine granules.
Beat the eggs into the sugar and butter mixture, one at a time.
Add 1/2 of the yogurt mixture and continue combining everything with the electric mixer.
Add another 1/3 of the flour mixture and mix.
Add the second half of the yogurt mixture and mix.
Add the last third of the flour mixture and mix. Use a rubber spatula to scrape the sides to ensure everything is combined.
Pour the batter into your pan and spread evenly.
Sprinkle chopped cranberries and apple on top of the batter.
Sprinkle the cookie topping on top of the batter.
Bake for about 35 minutes, or until a knife poked in the center comes out clean. Serve warm or cold.
- Sour cream can be used instead of yogurt.
- ALL white flour can be used, but I like adding the whole grains whenever I can.
- Ground flax seed could be added for additional fiber.
- I made the topping from leftover gingersnap pie crust that I used for pumpkin pie. See my recipe for this on ehow.