Apple-Cranberry Coffee Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 175.5
  • Total Fat: 6.7 g
  • Cholesterol: 30.9 mg
  • Sodium: 59.4 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.0 g

View full nutritional breakdown of Apple-Cranberry Coffee Cake calories by ingredient
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Introduction

Adapted from the recipe on the King Arthur Flour's food blog for whole wheat cranberry sour cream coffee cake - this is so, so good that I've made it twice. I don't like sour cream and the thicker texture of the plain chobani (over regular plain yogurt) makes this a good substitute. I have made other modifications by adding apples to my cranberry sauce since I like it that way oh so much! Adapted from the recipe on the King Arthur Flour's food blog for whole wheat cranberry sour cream coffee cake - this is so, so good that I've made it twice. I don't like sour cream and the thicker texture of the plain chobani (over regular plain yogurt) makes this a good substitute. I have made other modifications by adding apples to my cranberry sauce since I like it that way oh so much!
Number of Servings: 24

Ingredients

    6 medium granny smith apples
    1/3 cup granulated sugar
    1/3 cup apple cider
    2 cups whole cranberries

    2/3 cup white whole wheat flour
    4 Tablespoons butter
    1/3 cup brown sugar
    1/2 cup old fashioned oats
    Dash of cinnamon

    8 Tablespoons butter, room temperature
    2/3 cup brown sugar
    2 large eggs, room temperature
    2 cups white whole wheat flour
    1/2 teaspoon baking soda
    1 teaspoon baking powder
    1/4 teaspoon salt
    1/2 teaspoon almond extract
    1 1/2 teaspoon vanilla extract
    1 cup plain chobani 0% yogurt


Tips

Try it with vanilla chobani and omit vanilla extract. Make the apple/cranberry sauce the day ahead and use the leftover sauce for the cake - the layer of sauce may be a bit thinner, but the cake has great taste, so that's okay.

Try the strussel topping with pecans added.


Directions

Peel and core apples. Slice apples into approximately 1/4 inch slices and place in a bowl. Toss with the granulated sugar (and cinnamon, allspice, and cloves if desired - to taste - I use just cinnamon). Let sit for 30 minutes to allow the apples to start to combine with the sugar. Place the apples and any liquid in the bowl into a large skillet at medium heat on the stovetop. Pour the apple cider over the apples and add the cranberries. Stir the apples and cranberries every few minutes. When the cider starts to bubble around the apples, use the back of a spoon to gently pop the cranberries open which will make the apples a lovely red color and impart better cranberry flavor to the apples. Continue to simmer the apples until the liquid begins to decrease to about 1/3 the original amount. This may take about 10 to 15 minutes (longer if your cranberries were frozen).

In the meantime, you can start to make the other elements for the cake. In a medium bowl, (or the apple bowl rinsed out and dried), mix the 4 tablespoons butter (cut into small pieces, but kept at refrigerator temperature) with 2/3 cup white whole wheat flour, 1/3 cup brown sugar - not packed, and 1/2 cup old fashioned oats. Optionally add spices to taste, such as cinnamon. I have also added pecans, but omit the almond extract if you use the actual nuts. Set aside.

In a stand mixer, or with a hand held mixer, beat the remaining butter (8Tablespoons) until nice and smooth. Add the 2/3 cup brown sugar and beat until the mixture is nice and creamy and well mixed. Add the eggs, one at a time and beat to fully incorporate. Add the vanilla and almond extract and beat again. Next, add the chobani and mix until just starting to incorporate. Add the remaining dry ingredients (2 cups flour, baking powder, baking soda, and salt). Mix until the flour is incorporated. The dough will be stiff and sticky.

Spoon the dough into a buttered or sprayed 9 by 13 inch cake pan and spread the dough with a rubber spatula or a spoon so that it will fully spread to the edges of the pan. I have noted that the batter layer looks really thin, but don't let that fool you, this cake has lift! Spread a layer of the apple/cranberry sauce you made over the top of the cake batter. Pour the crumble topping mixture you set aside earlier over the top and give the pan a gentle back and forth rocking motion to spread the layer evenly over the surface of the cake.

Place into a 350 degree pre-heated oven and bake for 40 to 45 minutes. It is done when a cake tester comes out clean.

Serving Size: 24 2 inch pieces

Number of Servings: 24

Recipe submitted by SparkPeople user SNARKYLEMON.

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