Apple-cranberry coffee cake
7
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
You won't be able to get enough of this delicious coffee cake. It's the perfect thing to make after a trip to the apple orchard. We call for fresh or frozen cranberries, but you can use whatever type of berry you have on hand. And if you prefer a sweeter taste, use Golden Delicious apples; if you like a little more tartness, use Granny Smiths. Of course, no coffee cake would be complete without a delicious coating of cinnamon sugar on top. We do recommend waiting for at least 6 hours before slicing to let everything set. Feel free to make it at night so you can have a bite first thing in the morning to start your day off right.
Ingredients
Sugar
¾ cup(s)
Ground cinnamon
1½ tsp
All-purpose flour
2 cup(s)
Baking powder
2 tsp
Baking soda
1 tsp
Table salt
½ tsp
Plain fat free yogurt
1 cup(s)
Canola oil
¼ cup(s)
Egg
1 large egg(s)
Vanilla extract
1½ tsp
Fresh apple(s)
2 medium, Granny Smith or Golden Delicious, peeled, cored, and cut into 1⁄2-inch pieces (about 2 cups)
Fresh cranberries
½ cup(s), or forzen, coarsely chopped
Instructions
1
Preheat the oven to 375°F. Spray a 9-inch square baking pan with nonstick spray.
2
Stir together 2 tablespoons of the sugar and 1⁄2 teaspoon of the cinnamon in a cup; set aside.
3
Whisk together the flour, the remaining sugar, the baking powder, baking soda, the remaining 1 teaspoon of cinnamon, and the salt in a large bowl. Whisk together the yogurt, oil, egg, and vanilla in a medium bowl. Add the yogurt mixture, apples, and cranberries to the flour mixture; stir just until blended.
4
Spoon the batter into the pan; spread evenly. Sprinkle evenly with the reserved cinnamon sugar. Bake until a toothpick inserted into the center comes out clean, 30 – 35 minutes. Let cool completely in the pan on a rack. Cover with plastic wrap and let stand at least 6 hours before slicing for the neatest slices. Yields 1⁄12 of cake per serving.
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