Cranberry, Apple Coffee Cake

By daiseyduck

Ingredients

• For the Topping:
• RECIPE INGREDIENTS
• 1/2 1/2 1/2 cup packed light brown sugar
• 1 1 1 tablespoon cornstarch
• 1/4 1/4 1/4 teaspoon ground cinnamon
• 1 1/2 1 1/2 1/2 cups cranberries, fresh or frozen, thawed, chopped (see Tip)
• 1 1/2 1 1/2 1 cups finely chopped peeled tart apple, such as Granny Smith (about 1 large)
• 1/2 1/2 1/2 cup cranberry juice cocktail, orange juice or apple juice
• For the Cake:
• 1 1 1 cup all-purpose flour
• 1/2 1/2 1/2 cup whole-wheat flour
• 1 1 1 teaspoon baking powder
• 1/4 1/4 1/4 teaspoon salt
• 1/8 1/8 1/8 teaspoon baking soda
• 1/4 1/4 1/4 cup canola oil
• 3 3 3 tablespoons butter, slightly softened
• 3/4 3/4 3/4 teaspoon freshly grated lemon zest
• 3/4 3/4 1 cup granulated sugar, plus 1 tablespoon for sprinkling
• 1 1 1 large egg
• 3/4 3/4 3/4 cup low-fat milk
• 2 2 2 teaspoons vanilla extract

Details

Adapted from cooking.com

Preparation

Step 1

Kitchen tip
To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.

Kitchen note
A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as cranberries, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.