Pumpkin bread and muffins may have the monopoly on fall breakfast, but apple is making a morning comeback. This Cran-Apple Coffee Cake is the perfect way to welcome a crisp fall morning. Apple coffee cake is a fall baking classic, but this cran-apple twist includes another seasonal fruit for a unique flavor. Meanwhile, this sweet treat is one you can actually feel good about. Sweetened naturally with apples and maple syrup, this recipe also uses almond milk and coconut oil to keep things healthy. Warm, moist and light, this breakfast treat will wow at a fall brunch or holiday breakfast. Enjoy with your morning coffee, or try it along with our Mulled Cranberry-Apple Cider for a flavorful start to any fall day!

Cran-Apple Coffee Cake

8 servings

1 slice

Cran-Apple Coffee Cake

Yields: 8 servings | Serving Size: 1 slice | Calories: 263 | Total Fat: 7g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 186mg | Carbohydrates: 46g | Fiber: 6g | Sugar: 13g | Protein: 7g | SmartPoints: 10


    For the Cake:
  • 1 3/4 cups whole wheat flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 tablespoon coconut oil, melted
  • 1 large egg,
  • 1 teaspoon almond extract
  • 1/2 cup fat-free sour cream
  • 1/3 cup pure maple syrup
  • 1/3 cup almond milk
  • 1/3 cup unsweetened appleauce
  • 3/4 cup green apple, peeled and chopped small
  • 3/4 cup fresh or frozen (thawed) cranberries, roughly chopped
  • For the Topping:
  • 1/2 cup whole wheat flour
  • 1/4 cup oats
  • 1 teaspoon ground cinnamon
  • 2 tablespoons coconut oil, cold
  • 2 tablespoons pure maple syrup


    For the Cake:
  1. Preheat oven to 350. Spray a 9 x 13 inch cake pan with non-stick spray and set aside.
  2. In a small mixing bowl, combine the flour, baking powder, baking soda, and cinnamon. Stir to combine.
  3. In a second large mixing bowl, Combine the oil, egg, almond extract, sour cream, maple syrup, milk, and applesauce. Mix well, gradually add the flour mixture to the applesauce mixture and stir just until combined. A few lumps are ok! Fold in the apples and cranberries. Pour the batter into the prepared pan and smooth to create an even layer.
  4. For the Topping:
  5. In a small bowl combine all ingredients. Using your hands, press the oil into the dry ingredients to create pea sized crumbs. Gently sprinkle over the top of the batter.
  6. Bake for 30 to 45 minutes or until a tooth pick inserted comes out clean. Allow to cool before serving.


For another light twist on a fall favorite, try our Apple Cinnamon Streusel Cake. 

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