Try this Apple Cranberry Coffee Cake recipe.
- 2 eggs
- 1/2 teaspoon salt
- 4 tablespoons butter
- 1/2 cup butter
- 2 tablespoons water
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 cup sour cream
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 cups flour
- 1 cup powdered sugar
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon nutmeg
- 1/2 cup flour
- 1/2 teaspoon apple pie spice
- 1/2 brown sugar
- 1 cup finely diced apples
- 1 cup fresh cranberries quartered
- 1/2 cup pecan chips
- Carbohydrate 54.8526806854149 g
- Cholesterol 54.7305555876444 mg
- Fat 20.339843935642 g
- Fiber 0.626213180210855 g
- Protein 1.39467076375821 g
- Saturated Fat 12.8608629034447 g
- Serving Size 1 1 pieces of cake (129g)
- Sodium 2498.79567689843 mg
- Sugar 54.226467505204 g
- Trans Fat 1.41366327513628 g
- Calories 397 calories
Step-by-step
- Beat the butter and sugars until creamy.
- Add the eggs, sour cream, and vanilla and beat again.
- Stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Slowly beat into the butter mixture.
- Add the diced apples and cranberries and stir gently.
- Spoon the batter into a 9 inch springform pan that has been lined with parchment paper.
- Combine the topping ingredients and use a fork to mix the butter into everything until it resembles coarse crumbs.
- Sprinkle evenly over the top of the cake batter.
- Bake at 350 degrees for 50 minutes.
- Do not over bake.
- Remove and let it cool.
- Remove the sides of the pan.
- Whisk together the glaze ingredients.
- Drizzle over the top of the cooled cake.
- Let set.
- Cut into 12-14 wedges.
- Store in a sealed container.
Unlike a traditional dry yeast coffee cake, this version relies on a dense, butter-forward batter that benefits significantly from resting overnight. High-fat dairy ingredients like sour cream introduce lactic acid, which reacts with baking soda to tenderize the gluten network and create a tight, moist crumb that holds up well during storage. As the baked cake sits sealed at room temperature, fruit moisture from the fresh cranberries and diced apples redistributes evenly throughout the flour matrix, softening the crust while sharpening the tart fruit pockets against the sweet powdered sugar glaze.
Maximizing Second-Day Textures
Leftover wedges stored in an airtight container for up to three days taste better on the second afternoon than they do fresh from the oven. To revive the exterior crispness of the pecan-and-butter topping after storage, place individual slices in a 300 degree oven for eight minutes rather than using a microwave, which softens the crumb too much.
- If the crumb center appears overly wet upon testing with a wooden pick at 50 minutes, tent the springform pan loosely with aluminum foil to prevent the spiced topping from burning while the interior finishes setting.
- Substitute Greek yogurt for sour cream at a strict one-to-one ratio if needed, though expect a slightly tangier flavor profile due to increased acidity.
- Ensure butter is fully softened to room temperature near 68 degrees before creaming with sugars to properly incorporate tiny air pockets for structural lift.
