Cranberry-Apple Coffee Cake

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  • Topping:
  • 1/2 brown sugar, packed
  • 1 tablespoon cornstarch
  • 1/4 teaspoon cinnamon
  • 1 1/2 s cranberries, chopped
  • 1 1/2 s tart apple, peeled and finely chopped
  • 1/2 orange juice or apple juice
  • Cake:
  • 1 1/2 s flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/4 vegetable oil
  • 3 tablespoons butter or margarine, softened
  • 3/4 sugar
  • 1 egg
  • 3/4 lowfat milk
  • 2 teaspoons vanilla extract


Topping: Mix together brown sugar, cornstarch and cinnamon in medium saucepan. Stir in cranberries, apple and juice. Bring mixture to boil, stirring constantly. Cook, stirring until mixture thickens and berries soften, about 2 minutes. Remove from heat and let cool.
Cake: Mix together flour, baking powder, salt and baking soda in medium bowl. Beat oil and butter in large bowl until well mixed. Gradually add sugar, beating until well blended. Add egg and beat until smooth. Beat in half the flour mixture until must mixed. Beat in milk and vanilla. Add remaining flour mixture, beat until batter is smooth.
Place batter into 9-inch round or square cake pan coated with cooking spray. Spread to edges. Spread fruit topping evenly over batter. Bake at 375° 40 to 50 minutes until toothpick inserted in center comes out clean. Sprinkle with 1 tablespoon sugar. May be served warm or cooled.

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