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Cranberry Apple Coffee Cake

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 11 mins
Servings: 14
Course: Dessert , Breakfast , Snacks , Cake , Others

Ingredients

For the topping:
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup rolled oats
  • 3/4 cup toasted pecans, chopped
  • 3/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 3/4 teaspoon salt
  • 14 tablespoons unsalted butter, cut into chunks and allowed to come to room temperature
  • 2 apples, peeled, cored and cut into 1/2-inch pieces
  • 1 1/2 cups fresh cranberries, roughly chopped (I find doing this in the blender is easiest)
  • 2 tablespoons crystalized ginger, chopped into tiny pieces
For the cake:
  • 2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 16 tablespoons unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 teaspoons orange zest
  • 3 large eggs, at room temperature
  • 1 1/4 cups full fat Greek yogurt
  • 2 1/2 teaspoons vanilla extract
For the glaze:
  • 1 tablespoon water or orange juice
  • 1 cup confectioners' sugar

Instructions

To make the topping:
    Cup of Yum
  1. In a large bowl whisk together the flours, oats, pecans, brown sugar, cinnamon, ginger and salt.
  2. Using your hands, rub the butter into the mixture, breaking it up into pea-sized clumps. Add the apples, cranberries, and crystalized ginger; toss well to combine.
  3. Refrigerate the topping until butter is solid again, about 25 minutes.
While the topping is in the fridge, prepare the cake:
  1. Preheat oven to 350° (F). Generously grease a 9 X 13 inch baking pan; set aside.
  2. In a large bowl whisk together the flours, baking powder, baking soda and salt.
  3. In a stand mixer fitted with the paddle attachment OR in a large bowl using a handheld mixer, beat the butter with the sugars and orange zest on medium speed until fluffy; about 2 minutes. Beat in the eggs one at a time, then beat in the sour cream and vanilla, scraping down the sides of the bowl as needed.
  4. With the mixer speed on low, beat the dry ingredients into the batter until just combined. Be sure not to over mix!
  5. Pour the batter into the prepared pan, smooth the top with a rubber spatula.
  6. Cover with the apple cranberry topping. Bake for 60-75 minutes, or until the crumb topping is golden brown and a cake-tester inserted in the center of the cake comes out with just a few crumbs attached. Transfer the pan to a rack and let the cake cool completely before cutting; about 45 minutes.
When the cake is ready to serve, make your glaze:
  1. Combine confectioners' sugar with orange juice or water, and stir to combine. The mixture should be thick but easy to drizzle. If it's too thick, add a little more juice/water, until it reaches your desired consistency.
  2. Cut cake into squares, drizzle with glaze, and serve.