Cranberry Apple Coffee Cake

I cannot get enough of the combination of cranberry and apple and cake. This is obvious, since I just posted a cranberry apple cake last week! But this one is different, and OH SO GOOD and OH SO BEAUTIFUL that it qualified for my last post before Christmas. If you have room on your brunch buffet, or even on your dessert buffet, you should consider this cake. It is so festive and so delicious. See, I can't stop posting pictures of it, it's so great! Here's a close up of the goodness.



Start by preparing the topping. In a saucepan, combine the chopped, peeled apple with the cranberries,



and the brown sugar, cinnamon and cornstarch.



Add the juice (I used apple)



then stir well together to combine, and cook over medium-high heat, stirring, until the mixture comes to a boil.



Stir and cook for about 2 minutes more, until the berries begin to pop and the mixture thickens slightly. (I love the sound of cranberries popping!) Remove from the heat and let cool.

Meanwhile, for the cake, combine the flours, baking powder, salt and baking soda in a small bowl and whisk to combine. In a large mixing bowl, combine the butter, oil and citrus zest.



(I zested a clementine cause that's what I had on hand!) Beat on medium speed for about 1 1/2 minutes or until well combined. Gradually add the sugar



beating until the mixture is light in color. Then beat in the egg. Turn the mixer to low, then gradually add half of the flour mixture. Pour in the vanilla and the milk



and mix until incorporated, then add the rest of the flour mixture and beat until a smooth batter forms, about another minute. Pour the batter into a greased springform pan and then top with the cooled fruit topping.



Don't stir it in - just let it sit on top. Bake the cake for 40-50 minutes or until the cake is puffy and a tester comes out clean. The topping will still be moist. Remove the cake from the oven and place on a wire rack to cool. Sprinkle with the remaining teaspoon of sugar.



After cooling for about 20 minutes, remove the sides of the springform pan. Serve warm, or continue to cool to room temperature.



Merry Christmas!

Get more great Christmas inspiration at Mouthwatering Monday, Tempt my Tummy Tuesday, Tasty Tuesday , Tuesday at the Table, Whatcha Makin' Wednesday , What's Cooking Wednesday and Cooking Thursday.

Cranberry Apple Coffee Cake

Topping:
1/2 cup brown sugar
1 Tbsp. cornstarch
1/4 tsp. ground cinnamon
1 1/2 cups cranberries
1 1/2 cups finely chopped peeled tart apple, such as Granny Smith (about 1 large)
1/2 cup orange juice or apple juice

Cake:
1 cup flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/4 tsp. salt
1/8 tsp. baking soda
1/4 cup canola oil
3 Tbsp. butter, slightly softened
3/4 tsp. freshly grated lemon or orange zest
3/4 cup sugar, plus 1 tsp. for sprinkling
1 egg
3/4 cup milk
2 tsp. vanilla extract

Coat a 9-inch springform pan with cooking spray.

To prepare topping: Whisk brown sugar, cornstarch and cinnamon in a medium saucepan until combined. Stir in cranberries, apple and juice. Bring the mixture to a boil over medium-high heat, stirring. Continue to cook, stirring, until the mixture thickens and the berries soften, about 2 minutes. Remove from the heat and let cool.

To prepare cake, whisk flours, baking powder, salt and baking soda in a medium bowl. Beat oil, butter and zest in a large mixing bowl with an electric mixer, first on medium speed, then on medium-high, until well combined, about 1 1/2 minutes. Gradually add 3/4 cup sugar, beating until the mixture is light in color and well blended. Add egg and beat until the batter is smooth, about 1 minute longer.

With the mixer on low speed, beat in half the flour mixture until just incorporated. Gradually beat in milk and vanilla until just incorporated. Add the remaining flour mixture and beat until a smooth batter forms, about 1 minute, scraping down the sides of the bowl as needed. Scrape the batter into the prepared pan, spreading to the edges. Spread the topping in an even layer over the batter; do not stir.

Bake the cake on the middle rack at 375 until the top is puffed in places and a toothpick inserted in the center comes out clean (the fruit topping will still be moist), 40 to 50 minutes. Sprinkle the remaining 1 tsp. sugar over the top. Transfer the pan to a wire rack; let stand until cooled to warm, about 20 minutes. Remove the pan sides and cut the cake into wedges or let it cool completely.