Thursday, May 05, 2005

Cranberry-Apple Coffee Cake

Cranberry-Apple Coffee Cake (Adapted from Eating Well)

For the fruit topping

1/2 cup packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1 1/2 cups cranberries, frozen, thawed, chopped
1 1/2 cups finely chopped and peeled Granny Smith apples
1/2 cup apple cider

For the cake

3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup canola oil
3 tablespoons butter, softened
3/4 teaspoon fresh grated lemon zest
3/4 cup granulated sugar
1 large egg
3/4 cup milk
2 teaspoons vanilla extract
1 tablespoon vanilla sugar

Preheat oven to 375

To make the topping

In a medium saucepan, stir together brown sugar, cornstarch and cinnamon. Mix in cranberries, chopped apple and cider. Bring the mixture to a boil over medium-high heat, stirring often. Continue to cook, stirring, until the mixture thickens and the berries soften, about 2 minutes. Remove from the heat and set aside to cool.

To make the cake

In a medium bowl, whisk together flours, baking powder, salt and baking soda.

In a large mixing bowl, beat together oil, butter and lemon zest until well combined. Gradually add 3/4 cup sugar, beating until the mixture is light in color and well blended. Add egg and beat until completely combined.

Add half of the flour mixture and beat on low just until combined. Gradually mix in milk and vanilla until just incorporated. Add the remaining dry ingredients and beat until combined - making sure to scrape down the sides of the bowl at least once.

Scoop the batter into a 9" spring-form pan coated with nonstick spray. Spread the mixture to the edges with an off-set spatula. Gently drop dollops of the cooled fruit mixture all over the cake and spread in an even layer - do not stir into the batter.

Bake until the cake is puffed on top and a toothpick placed near the center comes out clean (be sure to look past the wet fruit glaze on top) - about 40 to 50 minutes. Remove and scatter the top with the vanilla sugar. Place on a wire rack and let cool for 10 minutes - run a knife along the edge of the pan and remove the pan sides. Let cool until ready to serve.

Makes about 12 servings.

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  1. yum! I'm always looking for a way to use cranberries!

  2. Made this cake this morning for after dinner, but Michael and I couldn't wait that long to taste it! So we had some after our lunch of leftover turkey meatball/pablano pepper soup. Great cake, somewhat reminding me of an upside-down cake, but I like that it is not too sweet. Strawberry/rhubarb would be a good fruit combo as well, and apple/raspberry if you don't have any cranberries. Next time I might lower the cooking temp to 350° since this tended to be a little brown at the edges before the center got fully done.

  3. Stacey - Hope you like it!

    Paul - It was so good the next day - we have a couple pieces left in the freezer and I don't think they will be there for long! I have a rhubarb pudding cake that I love to make when it is in season - I think a strawberry/rhubarb combo might be in order!