Eating Well Cranberry Apple Coffee Cake
Indulge in the warm, comforting flavors of fall with this Eating Well Cranberry Apple Coffee Cake—a delightful treat that's perfect for breakfast, brunch, or dessert. This moist and tender coffee cake combines the bright tartness of fresh cranberries with the sweet crunch of diced apples, all infused with aromatic spices like cinnamon and nutmeg. A decadent brown sugar and walnut topping adds a satisfying crunch, while Greek yogurt ensures a light and fluffy texture. Ready in just over an hour, this fruit-forward coffee cake is easy to make and serves as a show-stopping centerpiece for gatherings or a cozy afternoon snack. Serve it warm with a dusting of powdered sugar or your favorite cup of coffee for a truly irresistible experience.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 1 cups Plain Greek yogurt
- 1 large Apple, peeled and diced
- 1 cups Fresh or frozen cranberries, coarsely chopped
- 0.25 cups Brown sugar
- 0.25 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and alternate adding the dry ingredients and the Greek yogurt, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the diced apple and cranberries using a spatula. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly.
In a small bowl, mix together the brown sugar and chopped nuts (if using). Sprinkle this mixture evenly over the top of the batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Serve plain or with a dusting of powdered sugar for an extra touch.
Nutrition Facts
Calories |
3210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 2971 mg | 129% | |
| Total Carbohydrate | 449.9 g | 164% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 229.7 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 504 mg | 39% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1393 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
