Apple-cranberry coffee cake

7 - 8
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
You won't be able to get enough of this delicious coffee cake. It's the perfect thing to make after a trip to the apple orchard. We call for fresh or frozen cranberries, but you can use whatever type of berry you have on hand. And if you prefer a sweeter taste, use Golden Delicious apples; if you like a little more tartness, use Granny Smiths. Of course, no coffee cake would be complete without a delicious coating of cinnamon sugar on top. We do recommend waiting for at least 6 hours before slicing to let everything set. Feel free to make it at night so you can have a bite first thing in the morning to start your day off right.



¾ cup(s)

Ground cinnamon

1½ tsp

All-purpose flour

2 cup(s)

Baking powder

2 tsp

Baking soda

1 tsp

Table salt

½ tsp

Plain fat free yogurt

1 cup(s)

Canola oil

¼ cup(s)


1 large egg(s)

Vanilla extract

1½ tsp

Fresh apple(s)

2 medium, Granny Smith or Golden Delicious, peeled, cored, and cut into 1⁄2-inch pieces (about 2 cups)

Fresh cranberries

½ cup(s), or forzen, coarsely chopped


  1. Preheat the oven to 375°F. Spray a 9-inch square baking pan with nonstick spray.
  2. Stir together 2 tablespoons of the sugar and 1⁄2 teaspoon of the cinnamon in a cup; set aside.
  3. Whisk together the flour, the remaining sugar, the baking powder, baking soda, the remaining 1 teaspoon of cinnamon, and the salt in a large bowl. Whisk together the yogurt, oil, egg, and vanilla in a medium bowl. Add the yogurt mixture, apples, and cranberries to the flour mixture; stir just until blended.
  4. Spoon the batter into the pan; spread evenly. Sprinkle evenly with the reserved cinnamon sugar. Bake until a toothpick inserted into the center comes out clean, 30 – 35 minutes. Let cool completely in the pan on a rack. Cover with plastic wrap and let stand at least 6 hours before slicing for the neatest slices. Yields 1⁄12 of cake per serving.