EATING WELL CRANBERRY-APPLE COFFEE CAKE

Eating Well Cranberry-Apple Coffee Cake image

I found this while reading an article from the Eating Well Magazine. It led me to this link on their site and I just had to make this recipe! A well balanced amount of flavors and the addition of added health benefits - you can't go wrong with a coffee cake like this. I hope you enjoy it too. **Also if you are not familiar with baking with acidic foods, here is a kitchen tip: A nonreactive pan-stainless steel, enamel-coated or glass-is necessary when cooking acidic foods, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

Provided by HokiesMom

Categories Dessert

Time 1h35m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 18

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Ingredients

1/2 cup light brown sugar, packed
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1 1/2 cups chopped cranberries (fresh or frozen, thawed)
1 1/2 cups tart apples, peeled and finely chopped
1/2 cup cranberry juice (or you can use orange juice)
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup canola oil
3 tablespoons butter, slightly softened
3/4 teaspoon freshly grated lemon zest
3/4 cup granulated sugar, plus 1 tablespoon for sprinkling
1 large egg
3/4 cup low-fat milk
2 teaspoons vanilla extract

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.