Apple-cranberry coffee cake
For the batter:
1/2 cup plus two tablespoons unbleached all-purpose flour
1/2 cup whole wheat pastry flour
3/4 cup packed light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 teaspoon baking soda
1/4 cup plus two tablespoons milk (or milk substitute or buttermilk)
1 large egg
1 teaspoon pure vanilla extract
2 large apples, peeled and diced
For the topping:
1/4 cup whole wheat pastry flour
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/3 cup lightly toasted pecan pieces (or walnuts)
2 tablespoons dried cranberries
1 tablespoon butter
Pre-heat oven to 325 degrees and lightly spray a 9-inch cake/baking pan with cooking spray (in my case, I used a heart-shaped cake pan).
In a small bowl, add all of the topping ingredients and mix together with a fork until it is all moist and combined. Set aside.
In a large bowl, add the flours, brown sugar, cinnamon, nutmeg, salt, and baking soda. Mix until combined and break up any lumps in the brown sugar. Add milk, egg, and vanilla and stir until just combined. Then stir in the apples until just combined. The batter will be thick.
Spread an even layer of batter in your cake pan and then sprinkle the topping in an even layer on top. Bake for about 30-35 minutes, or until just golden and an inserted toothpick comes out clean. Let cool for about 10 minutes and then enjoy warm with a nice cup of coffee.
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