Cranberry-Apple Coffee Cake
Recipe from EatingWell

This coffee cake calls for a tart apple, such as a Granny Smith or a Pippin, combined with cranberries and spices to make a beautiful topping for a delicious treat festive enough for any brunch.

Cranberry-Apple Coffee Cake

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    • 1/2  cup 
      packed light brown sugar
    • 1   tablespoon 
    • 1/4  teaspoon 
      ground cinnamon
    • 1 1/2  cups 
      cranberries, fresh or frozen, thawed, chopped (see Tip)
    • 1 1/2  cups 
      finely chopped peeled tart apple , such as Granny Smith (about 1 large)
    • 1/2  cup 
      cranberry juice cocktail, orange juice or apple juice
    • 1   cup 
      all-purpose flour
    • 1/2  cup 
      whole-wheat flour
    • 1   teaspoon 
      baking powder
    • 1/4  teaspoon 
    • 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
    Preheat oven to 375 degrees 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.

    Tip: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
    Note: A nonreactive pan--stainless steel, enamel-coated or glass--is necessary when cooking acidic foods, such as tomato or lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color andor off flavor in acidic foods.
    MAKE AHEAD TIP: Cover and store at room temperature for up to 2 days. Equipment: 9-inch springform pan
    Nutrition information
    Per Serving: cal. (kcal) 268, Fat, total (g) 8, chol. (mg) 26, sat. fat (g) 3, carb. (g) 47, Monosaturated fat (g) 3, fiber (g) 3, pro. (g) 4, vit. C (mg) 11.81, sodium (mg) 113, Potassium (mg) 114, Other Carb () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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