Eating Well Cranberry-Apple Coffee Cake
"I found this while reading an article from the Eating Well Magazine. It led me to this link on their site and I just had to make this recipe! A well balanced amount of flavors and the addition of added health benefits - you can't go wrong with a coffee cake like this. I hope you enjoy it too. **Also if you are not familiar with baking with acidic foods, here is a kitchen tip: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods...."
INGREDIENTS
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1⁄2 cup light brown sugar, packed
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1 tablespoon cornstarch
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1⁄4 teaspoon cinnamon
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1 1⁄2 cups chopped cranberries (fresh or frozen, thawed)
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1 1⁄2 cups tart apples, peeled and finely chopped
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1⁄2 cup cranberry juice (or you can use orange juice)
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1 cup all-purpose flour
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1⁄2 cup whole wheat flour
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1 teaspoon baking powder
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1⁄4 teaspoon salt
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1⁄8 teaspoon baking soda
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1⁄4 cup canola oil
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3 tablespoons butter, slightly softened
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3⁄4 teaspoon freshly grated lemon zest
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3⁄4 cup granulated sugar, plus 1 tablespoon for sprinkling
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1 large egg
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3⁄4 cup low-fat milk
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2 teaspoons vanilla extract
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