Apple Cranberry Coffee Cake

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Things You’ll Need:

  • EQUIPMENT:
  • 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
  • TOPPING:
  • 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

Step1

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.

Step2

In another bowl, combine yogurt, orange zest and vanilla.

Step3

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.

Step4

Beat the eggs into the sugar and butter mixture, one at a time.

Step5

handmixer_Thumb.jpg Add 1/3 of the flour mixture to the sugar/butter mixture and combine using the electric mixer.

Step6

Add 1/2 of the yogurt mixture and continue combining everything with the electric mixer.

Step7

Add another 1/3 of the flour mixture and mix.

Step8

Add the second half of the yogurt mixture and mix.

Step9

Add the last third of the flour mixture and mix. Use a rubber spatula to scrape the sides to ensure everything is combined.

Step10

Pour the batter into your pan and spread evenly.

Step11

Sprinkle chopped cranberries and apple on top of the batter.

Step12

foodprocessor_Thumb.jpg Mix all other topping items together in food processor or blender and pulse until the cookies and nuts are medium size crumbs.

Step13

Sprinkle the cookie topping on top of the batter.

Step14

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.
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