Best Eating Well Cranberry Apple Coffee Cake Recipes

EASY CRANBERRY AND APPLE CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
• Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

RICH CRANBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°. In a bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition., Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-in. fluted tube pan. , Bake for 65-70 minutes or until cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving, dust with confectioners' sugar.

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.

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.