Best Apple Cranberry Coffee Cake Recipes

APPLE, PEAR, AND CRANBERRY COFFEE CAKE

Steps:

• Prepare the topping:
• Combine all streusel ingredients in a bowl and mix until the butter is incorporated. Do not overmix-you want a crumbly texture. Set aside.
• Assemble the cake:
• Grease an 8- inch round spring-form pan with butter. Set aside.
• Toss the apples, pear, brown sugar, and zest together in a small bowl and set aside.
• Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Divide the dough in two equal pieces, dust with more flour and quickly shape them into rough balls.
• Press the first piece of dough into the spring-form pan.
• Top with half of the apple and pear mixture, then sprinkle half of the streusel topping over it. Repeat with the next layer of dough, apple and pear mixture, and streusel.
• Allow the cake to rest for 60 minutes.
• Preheat the oven to 350°F.
• Bake the cake in the middle of the oven for 55 minutes.
• Allow to sit for about 15 minutes, then remove it from the spring-form pan.
• Allow to cool before serving.

UPSIDE DOWN APPLE & CRANBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350F, spray 9-inch cake pan with vegetable spray.
• TOPPING: Stir together corn syrup, brown sugar, margarine and cinnamon in the cake pan.
• Place in the oven for 3 minutes or until mixture has melted.
• The mixture should be sticky.
• Place the apples and cranberry on top.
• CAKE: Combine the sugar, apple sauce, oil, egg, egg whites, vanilla and cinnamon in a large bowl, using a whisk or electric mixer.
• In another bowl, stir together flour and baking powder.
• Stir the dry ingredients into the apple sauce mixture in batches, alternating with the yogurt, making two additions of dry and one of wet, and then stir just until the mixture is combined.
• Spread it over the fruit in the pan.
• Place the pan in the center of the oven and bake for 25 to 35 minutes or until a tester comes out dry.
• Let cool on a wire rack for 20 minutes, and then turn out onto a large platter.

APPLE-CRANBERRY COFFEE CAKE

Steps:

• In a mixing bowl, cream butter and sugar.
• Beat in egg and vanilla; mix well.
• Combine the dry ingredients in a separate bowl.
• Gradually add to creamed mixture.
• Stir in apples and dried cranberries.
• Add nuts is desired.
• Transfer to lightly greased 8-in.
• baking dish.
• Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack.
• Dust with powdered sugar when cool if desired.

APPLE CRANBERRY COFFEE CAKE WITH BOURBON SAUCE

Steps:

• Instructions:Preheat over to 325. Prepare pans. Sometimes I make this in loaf pans, sometimes as muffins, sometimes in ramekins. It's up to you.Mix apples and sugar in a large bowl and set aside. Mix eggs, oil and vanilla in a separate bowl. Combine flour, baking soda, cinnamon, allspice and salt with a fork in yet another bowl. Next, combine egg mixture with apples and sugar. Combine flour mixture with apple mixture. Mix thoroughly it's very chunky. Then add raisins, cranberries, nuts and butterscotch bits into mixture until evenly distributed. Bake for 25-30 minutes. You may need to bake a little longer for loaf or bundt pans. Check with toothpick. Serve warm or at room temp. For added moisture, drizzle with Bourbon Sauce. (see below.)Melt butter over medium heat. Add brown sugar and Bourbon. Simmer on low heat, stirring often to cook off some of the alcohol, about 5 minutes. Poke holes in surface of warm cake with wooden skewer and drizzle with sauce. Cover and let stand for a least an hour before serving. Freezes well.Comments:First Place Taste Award, Haywood County Harvest Festival Apple Dessert Competition

EATING WELL CRANBERRY-APPLE COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F. Coat a 9-inch spring-form pan with cooking spray.
• FOR TOPPING:.
• Whisk brown sugar, cornstarch and cinnamon in a medium saucepan 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.
• FOR CAKE:.
• Whisk all-purpose flour, whole-wheat flour, baking powder, salt and baking soda in a medium bowl.
• 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 1-1/2 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.
• Scrape the batter into the prepared pan, spreading to the edges. Spread/sprinkle the topping mixture in an even layer over the batter; do not stir.
• 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.