Cranberry-apple Coffee Cake

Ingredients

For the Topping: 1/2 cup  packed light brown sugar 1 tablespoon  cornstarch 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 For the Cake: 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 Kitchen tipTo make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped. Kitchen noteA nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as cranberries, 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.

Description

Cranberry-Apple Coffee Cake, Recipe

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