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Cranberry Apple Coffee Cake

Ashley Manila
PRINT RECIPE
Prep Time 10 minutes
Cook Time 1 hour 1 minute
Total Time 1 hour 11 minutes
Servings 14

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:

  • 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.
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