Cranberry Apple Coffee Cake —>>> SO many buttery crumbs (like, so many!)… sweet juicy apples… tart pops of bright cranberry… lots of toasted pecan CRUNCH… and that’s just the topping! There’s still the actual cake part. Which is rich and buttery and basically the best coffee cake your teeth are ever going to sink into.
Can you tell I’m a fan of this baby or what?This cake is made with boat loads of butter, sugar, flour, and loooove. The way all cakes should be made… the way coffee cake needs to be made.
And trust me, friend, I tried cutting back – I really did. I made a version with less butter… and one with less sugar… there was the one with all whole wheat flour… and the one with some maple syrup baked right in the batter (sounds good right?), and yet, the best cake was the one that really bought it with both the BUTTER and tha SUGAR. Sugar + butter = sweet and moist and flavorful. That’s what we need from a coffee cake!
The good news? I did find a way to work Greek yogurt into the mix! And some whole wheat flour, too. I added those guys and still made a coffee cake sure to excite and please.
I’ll take my gold stars now, thank you 🙂
Can we talk about the crumb on this coffee cake for just a minute? I promise it’s worth your time. This crumb is rich, buttery, and loaded with goodies. Specifically cranberries, apples, and crystalized ginger! Cranberries + Apples + Ginger = Fabulous Fall Flavor to the max! You want it. Also, you’ll want to eat the crumb straight off the TOP of the cake. I know this for a fact because I made this cake recently with a few friends and we all kinda maybe started eating the hot buttery crumb right off the top of the cake. Oooops.
But don’t just eat the crumb because then you’ll miss the amazing cake hiding beneath it! This cake is soft, buttery, and vibrant thanks to a kiss of orange zest that’s baked in the batter. The zest really wakes up the flavor of the cake, and blends wonderfully with the fruity topping. It’s not to be missed!
This cake is best served in large pieces, generously drizzled with glaze… and best eaten in your pah jammies standing over the kitchen counter quite cozy with your second cup of coffee. Invite loved ones to join if – and only if – you feel like sharing.
Trust me, this is something you want to do like ASAP. xoxo
Cranberry Apple Coffee Cake
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
To make the topping:
- In a large bowl whisk together the flours, oats, pecans, brown sugar, cinnamon, ginger and salt.
- 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.
- Refrigerate the topping until butter is solid again, about 25 minutes.
While the topping is in the fridge, prepare the cake:
- Preheat oven to 350° (F). Generously grease a 9 X 13 inch baking pan; set aside.
- In a large bowl whisk together the flours, baking powder, baking soda and salt.
- 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.
- With the mixer speed on low, beat the dry ingredients into the batter until just combined. Be sure not to over mix!
- Pour the batter into the prepared pan, smooth the top with a rubber spatula.
- 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:
- 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.
- Cut cake into squares, drizzle with glaze, and serve.