Apple Cranberry Coffeecake | Recipes

Apple Cranberry Coffeecake

(26) Ratings:
Prep Time:
Baking Time:
Makes:8 servings
Freezing:excellent

This light textured treat topped with apples, cranberries and almonds makes for a great snack any time of day!

Ingredients

Topping

2 cups 500 mL peeled and thinly sliced apples
1/4 cup 50 mL packed brown sugar
1 tbsp 15 mL lemon juice
3/4 tsp 3 mL cinnamon
1/3 cup 75 mL dried cranberries

Cake

1 cup 250 mL Robin Hood® Original All Purpose Flour
1/2 tsp 2 mL baking soda
1/4 tsp 1 mL salt
2 tbsp 30 mL butter, softened
1/3 cup 75 mL granulated sugar
1 egg
1 tsp 5 mL vanilla extract
1/2 cup 125 mL plain yogurt
2 tbsp 30 mL slivered almonds, optional

Directions

  1. Preheat oven to 350ºF (180ºC). Grease an 8” (20 cm) round cake pan.
  2. Topping: Combine all ingredients for topping in small saucepan. Cook over medium heat, stirring often, about 5 minutes, or until apples are tender-crisp. Drain.
  3. Cake: Combine flour, baking soda, and salt in a bowl.
  4. Cream butter and sugar in a separate bowl until blended. Add egg and vanilla extract, beating until smooth. Add flour mixture and yogurt alternately, mixing lightly after each addition. Spread batter evenly in prepared pan.  Arrange apple mixture on top. Sprinkle with almonds.
  5. Bake in preheated oven for 23 to 28 minutes, or until a toothpick inserted in centre of cake comes out clean. Cool 10 minutes, then remove to serving plate.

Nutritional Information

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