Crowned Cran-Apple Coffee Cake Wreath Recipe
Ingredients
| Coffeecake | ||
| Granny smith apples | 3 Large, cut in to chunks | |
| Cranberries | 1 Cup (16 tbs), frozen | |
| All purpose flour | 1 1/3 Cup (16 tbs) | |
| Whole wheat flour | 1 Cup (16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Ground cinnamon | 2 Teaspoon | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| 4 egg whites or 1/3 cup frozen egg substitute, thawed | ||
| 1/2 cup applesauce, preferably chunky | ||
| Cran-Apple Topping | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Light brown sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 Dash | |
| 1/4 cup regular, low-fat, or nonfat plain yogurt | ||
| Pecan halves | 1 1/2 Cup (16 tbs) | |
| 1 small red apple, unpeeled and cut into 3/8-inch slices | ||
| 1 small green apple, unpeeled and cut into 3/8-inch slices | ||
| Cranberries | 1/3 Cup (16 tbs), frozen | |
Directions
Grease or spray a 12-cup tube pan with a removable bottom, such as an angel food cake pan.
Preheat oven to 350°F.
To Make Coffeecake: In a food processor fitted with the metal blade, pulse apples until coarsely chopped; remove to a bowl.
Pulse cranberries until coarsely chopped; remove to apples.
In same food processor bowl, pulse both flours, baking soda, cinnamon, sugar, and salt.
Add egg whites or egg substitute and applesauce and pulse until batter is moistened.
Add chopped apples and cranberries and pulse until incorporated.
To Bake: Pour batter into prepared pan; it will fill only a third of the pan.
Bake for 45 to 55 minutes, or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes.
Cake will fall as it cools.
Go around edges with a knife and remove sides of pan.
Cut away from bottom and invert onto rack.
Cool completely. (Cake may be refrigerated up to 2 days or frozen.
Defrost at room temperature.) To Make Topping: Up to 2 hours before serving, in a 3-quart (12-cup) microwavesafe bowl, stir both sugars, salt, and yogurt together until blended.
Microwave, uncovered, on high (100%) for 5 to 7 minutes without stirring, until caramel color.
Stir in pecans, apple slices, and cranberries.
Microwave on high (100%) for 1 to 3 minutes, or until caramel is melted and syrupy.
Stir fruit to coat.
With a slotted spoon, remove fruit and nuts and spoon on top of cake.
Set caramel aside until it thickens enough to coat.
Spoon over fruit. (If caramel gets too thick, microwave for 10 seconds.)
Preheat oven to 350°F.
To Make Coffeecake: In a food processor fitted with the metal blade, pulse apples until coarsely chopped; remove to a bowl.
Pulse cranberries until coarsely chopped; remove to apples.
In same food processor bowl, pulse both flours, baking soda, cinnamon, sugar, and salt.
Add egg whites or egg substitute and applesauce and pulse until batter is moistened.
Add chopped apples and cranberries and pulse until incorporated.
To Bake: Pour batter into prepared pan; it will fill only a third of the pan.
Bake for 45 to 55 minutes, or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes.
Cake will fall as it cools.
Go around edges with a knife and remove sides of pan.
Cut away from bottom and invert onto rack.
Cool completely. (Cake may be refrigerated up to 2 days or frozen.
Defrost at room temperature.) To Make Topping: Up to 2 hours before serving, in a 3-quart (12-cup) microwavesafe bowl, stir both sugars, salt, and yogurt together until blended.
Microwave, uncovered, on high (100%) for 5 to 7 minutes without stirring, until caramel color.
Stir in pecans, apple slices, and cranberries.
Microwave on high (100%) for 1 to 3 minutes, or until caramel is melted and syrupy.
Stir fruit to coat.
With a slotted spoon, remove fruit and nuts and spoon on top of cake.
Set caramel aside until it thickens enough to coat.
Spoon over fruit. (If caramel gets too thick, microwave for 10 seconds.)
Chef
