Apple Cranberry Coffee Cake

14-00164-MichellePost-September

 

Upon moving to New York 22 years ago a friend shared her special cranberry coffee cake with my family, a delicious and welcoming gesture. She was kind enough to share her recipe and over the years a few modifications were made to suit my family. Nothing beats New York apples in the Fall, so naturally we added chopped apples to the cranberries with a bit of cinnamon.  This coffee cake is extremely moist and fragrant, filling the kitchen with amazing scents. To cool the coffee cake I placed it outside on the patio table as the temperature had dropped, but yet the bees were still present. So the Sting-Kill was close at hand, while I was waiting for the cake to cool and I enjoyed a cup of coffee. Start Fall baking with the smell of apples and cranberries, this coffee cake is different and sure to please a crowd. I hope you enjoy this moist Fall cake as much as my family and friends.

 

Ingredients:

  • 1 Stick of Butter
  • 1 Cup of Sugar
  • 2 Eggs
  • 1 teaspoon of vanilla extract
  • 2 Cups Flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 Cup Sour Cream
  • 2 Granny Smith Apples finely chopped
  • 1 17oz. can whole cranberry sauce

Glaze:

  • ¾ Cup Confectioners’ Sugar
  • 2 Tablespoon Warm Water
  • ½ teaspoon vanilla extract

 Directions:

  1. Preheat oven to 350 degrees. Grease and flour a Bundt pan.
  2. Cream butter and sugar, add eggs one at a time and beat well, then add vanilla extract.
  3. Sift dry ingredients together and add to egg mixture, alternating with the sour cream until well blended and add chopped apples and mix.
  4. Put 1/3 batter in pan.
  5. Spoon ½ cranberry sauce over and swirl through batter.
  6. Repeat with batter, then cranberry sauce and end with batter layer.
  7. Bake 50-60 minutes, check with toothpick until it comes out clean. Cool thoroughly before removing from pan.
  8. Combine glaze ingredients and drizzle over cake.

Flavor improves if made a day before. Freezes well.

About Michele (the Author)

Growing up in Vicksburg, MS, Michele experienced a wonderful culinary experience, from seafood to ethnic foods, Lebanese and Greek! Married to John, we have two sons who have kept me busy in the kitchen. Hence, my need for good, quick food. After taking a few cooking courses, I love the learning process with tips and recipes from friends and family members. I have contributed and help produce several cookbooks for volunteer organizations. My second love is gardening which plays into my love of cooking. Nothing is better than fresh herbs used in recipes. My favorite hobby is baking, and sampling the yummy treats, they go hand in hand. Which contributes to me still being an avid fast walker, love of the outdoors and gardening, and I still carry Sting-Kill with me everywhere!