Apple Cranberry Coffee Cake

by Millie Bentley

Greetings! I would like to share a really good coffee cake recipe that I have. It has, in the past, received rave reviews from folks. (Rave reviews are when every last crumb is eaten and people ask for more.) Hope you enjoy this little jewel of a coffee cake – it’s great for the holidays and for potlucks.

Apple Cranberry Coffee Cake

½ cup unsalted butter

1 cup brown sugar (packed)

1 cup white sugar

2 eggs

2 teaspoons vanilla

½ cup sour cream

2 cups flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon cinnamon

1 cup cranberries, fresh or frozen (of ½ cup dried)

1 cup finely chopped walnuts


2 tablespoons sugar

1 teaspoon cinnamon

Preheat the oven to 350˚F. Grease a 9 x 13 x 2 inch baking pan. In a large bowl, beat together butter and sugars. Add eggs and mix well. Stir in vanilla and sour cream, mixing well. In another bowl, using a wire whip, mix together flour, baking powder, salt, and cinnamon; stir into batter.

Mix in cranberries, apple and nuts. Spoon batter evenly into the greased baking pan. Mix together sugar and cinnamon for topping and sprinkle evenly over batter. Bake in the preheated oven about 30 to 35 minutes or until a toothpick inserted in center of cake comes out clean. Cool before cutting.

Makes twelve 3 x 3 inch or eighteen 2 x 3 inch servings. And hear this, Fans; red rhubard, finely chopped can be used in place of cranberries. In fact, I’ve made it using dried cranberries and rhubarb. Really tasty!

Until next week, Amigos, vaya con Dios.