Cranberry Apple Coffee Cake (#1882)
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For The Topping
- 1/2 cup Light Brown Sugar packed
- 1 Tbsp Cornstarch
- 1/4 tsp Cinnamon
- 1 1/2 cups Cranberries fresh or frozen, thawed, chopped
- 1 1/2 cups Granny Smith Apples finely chopped peeled
- 1/2 cup Cranberry Juice cocktail, orange juice or apple juice
For The Cake
- 1 cup All-Purpose Flour
- 1/2 cup Whole Wheat Flour
- 1 tsp Baking Powder
- 1/8 tsp Baking Soda
- 1/4 tsp Salt
- 4 tablespoons Canola Oil or light olive oil
- 3 tablespoons Butter slightly softened
- 3/4 tsp Lemon Zest freshly grated
- 2/3 cup Brown Sugar packed
- 1 Tbsp Sugar for sprinkling
- 1 large Eggs
- 3/4 cup Milk
- 2 tsp Vanilla Extract
- Preheat oven to 375°f.
- Coat a 9-inch springform pan with cooking spray.
- To prepare topping:
- Whisk brown sugar, cornstarch and cinnamon in a medium nonreactive saucepan (see note) 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.
- To prepare 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 the topping 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.
- Remove the pan sides and cut the cake into wedges.