Coffee cake is one of our favorite foods, since it’s so versatile! However, with its cake base and sugary crumb topping, coffee cake can easily become an unhealthy indulgence. Luckily for you (and us!), this recipe is a healthier take on apple cranberry coffee cake.
Most of the sweetness comes from the fruit, so you can eat this apple cranberry coffee cake for breakfast, brunch or as a dessert. It’s the perfect lighter version of your traditional coffee cake to make in the spring!
Here’s how you can make it:
For the topping:
For the cake:
Preheat oven to 375 degrees. Coat a 9-inch pan with cooking spray. Whisk the brown sugar, cornstarch and cinnamon in a medium saucepan. Stir in the cranberries, apple and juice. Bring the mixture to a boil over medium-high heat, stirring occasionally. Let it cook until mixture thickens and berries soften, about 2 minutes. Let this cool while you prepare the cake.
Whisk together the all-purpose flour, whole-wheat flour, baking powder, salt and baking soda in a medium bowl. Beat oil, butter and lemon zest in with an electric mixer, first on medium speed, then on medium-high, until well combined, about 1 1/2 minutes. Gradually add in 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 combined. Gradually beat in milk and vanilla until just combined. Add the remaining flour mixture and beat until a smooth batter forms, about 1 minute.
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 to cool.
Pack a slice of this goodness in your bento box for a sweet afternoon treat!