Apple Cranberry Coffee Cake
A moist coffee cake packed with the perfect combo of sweet apples and tangy cranberries. It’s the perfect dessert, minus the guilt.
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped apples about 1 large apple
- ½ cup fresh cranberries
For the topping:
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- 2 tbsp butter melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the butter and sugar until fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the chopped apples and cranberries.
- Pour the batter into the prepared pan and smooth the top.
- For the topping: Mix brown sugar, cinnamon, and melted butter. Sprinkle over the batter.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Nutritional Values (per serving)
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (per serving)
- Vitamin A: 8%
- Calcium: 2%
- Iron: 5%
- Vitamin C: 6%
- Magnesium: 4%
Additional Notes/Tips
- If you prefer a sweeter cake, add extra sugar to the batter.
- For a more rustic touch, try using whole wheat flour.
- Serve with a dollop of whipped cream for extra indulgence.
- Store leftovers in an airtight container for up to 3 days. Enjoy!