Coffee Cake, Cranberry Apple

By Judge99

from RecipeLand

Ingredients

• For the topping:
• 1/2 cup brown sugar, light packed*
• 1 tablespoon cornstarch
• 1/4 teaspoon cinnamon, ground *
• 1 1/2 cups cranberries fresh or frozen, thawed, chopped
• 1 1/2 cups apples, tart finely chopped peeled *
• 1/2 cup cranberry juice cocktail, orange juice or apple juice
• For the cake:
• 1 cup flour, all-purpose
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda *
• 1/4 teaspoon salt
• 4 tablespoons canola oil or light olive oil
• 3 tablespoons butter slightly softened
• 3/4 teaspoon lemon zest freshly grated
• 2/3 cup brown sugar packed*
• 1 tablespoon sugar for sprinkling
• 1 large egg
• 3/4 cup milk
• 2 teaspoons vanilla extract

Preparation

Step 1

Preheat oven to 375°F.

Coat a 9-inch springform pan with cooking spray.

To prepare topping:

Whisk brown sugar, cornstarch and cinnamon in a medium nonreactive saucepan (see Note) 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 all-purpose flour, whole-wheat flour, baking powder, salt and baking soda in a medium bowl.

Beat oil, butter and lemon 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 lowGradually 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 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 tablespoon 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. speed, beat in half the flour mixture until just incorporated.