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Cranberry-Apple Coffee Cake
Plus+ 7 Per Serving
1/2 cup packed light brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1 1/2 cups cranberries, fresh or frozen, thawed, chopped
1 1/2 cups finely chopped peeled tart apple
1/2 cup cranberry juice cocktail, orange juice or apple juice
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup canola oil
3 tablespoons butter, slightly softened
3/4 teaspoon freshly grated lemon zest
3/4 cup granulated sugar, plus 1 tablespoon for sprinkling
1 large egg
3/4 cup low-fat milk
2 teaspoons vanilla extract
1. Preheat oven to 375°F. Coat a 9-inch springform pan with cooking spray.
2. 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.
3. 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 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.
4. 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.
Makes 12 Equal Servings
Nutritional Info Per Serving: 64 calories; 6 g fat; 1 g carbs; 3 g protein; 0 g fiber