Apple-Cranberry Coffee Cake
IntroductionAdapted 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!
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
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.
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.