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Crowned Cran-Apple Coffee Cake Wreath Recipe
|Tart apples||3 Large, peeled, cored, and cut into chunks to make 3 cups (Such As Pippin / Granny Smith)|
|Cranberries||1 Cup (16 tbs) (Fresh / Frozen)|
|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Baking soda||2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Egg whites/1/3 cup frozen egg substitute, thawed||4|
|Applesauce||1⁄2 Cup (8 tbs) (Preferably Chunky)|
|Sugar||1⁄4 Cup (4 tbs)|
|Light brown sugar||1⁄2 Cup (8 tbs)|
|Plain yogurt||1⁄4 Cup (4 tbs) (Regular / Low Fat / Nonfat)|
|Pecan halves||1 1⁄2 Cup (24 tbs)|
|Red apple||1 Small, unpeeled and cut into 3/8 inch slices|
|Green apple||1 Small, unpeeled and cut into 3/8 inch slices|
|Cranberries||1⁄3 Cup (5.33 tbs) (Fresh / Frozen)|
Serving size: Complete recipe
Calories 4821 Calories from Fat 1233
% Daily Value*
Total Fat 147 g226.5%
Saturated Fat 14 g70.2%
Trans Fat 0 g
Cholesterol 7.3 mg
Sodium 3584 mg149.3%
Total Carbohydrates 851 g283.8%
Dietary Fiber 67.7 g270.6%
Sugars 559.7 g
Protein 69 g138.1%
Vitamin A 10% Vitamin C 1176.4%
Calcium 75.3% Iron 107.8%
*Based on a 2000 Calorie diet
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.)