Melanie

Cranberry Apple Sour Cream Coffee Cake - this is my own creation. I did reference ingredients required for a basic sour cream coffee cake online, but then went in my own direction. This is how it turned out. I added a streusel/crumble topping, which was also improvised!

For the cranberry apple filling, I peeled and chopped Granny Smith apples. I added this, as well as fresh cranberries to a saucepan on medium heat, To this I added brown sugar and granulated sugar, as well as cinnamon, cardamon, and a cinnamon stick. When the apples were soft and the cranberries had burst, I removed the topping from the stove and set it aside for later.

For the cake, AP flour, baking powder, sea salt, cinnamon and cardamon were whisked together, then set aside. Softened butter and granulated sugar were beaten with an electric mixer until light and fluffy. Eggs were then added, one at a time, followed by vanilla extract. I added sour cream, but alternated this with the flour mixture. To this, I folded in 2/3 of the cranberry/apple mixture. This then was spread into a 9 x 13 baking pan, that was sprayed with baking spray and lined with parchment paper. The remaining cranberry/apple mixture was spread on top of the cake.

The topping was made with granulated and brown sugar, cinnamon, and cardamom, as well as room temperature unsalted butter, AP flour and a pinch of sea salt. I mixed the sugars, spice, flour and salt together first, then added the cubed butter. I used a pastry cutter, as well as a fork to mix the butter in with the other ingredients. This was then added on top of the cranberry/apple mixture. The cake baked in a preheated 350 degree F oven for 35 minutes.

Once cooled, I added a glaze, which was made with icing sugar, cinnamon and cardamon, milk and a pinch of salt. This was drizzled over top.

This went to my hubby’s work last Friday, and got rave reviews from a number of his colleagues, so I figure I better write this one down! 😂 The cake was moist, and also dense, and full of flavour.

Enjoy the reel! 🍰