Apple-cranberry coffee cake
Plain fat free yogurt
2 medium, Granny Smith or Golden Delicious, peeled, cored, and cut into 1⁄2-inch pieces (about 2 cups)
½ cup(s), or forzen, coarsely chopped
- Preheat the oven to 375°F. Spray a 9-inch square baking pan with nonstick spray.
- Stir together 2 tablespoons of the sugar and 1⁄2 teaspoon of the cinnamon in a cup; set aside.
- 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.
- 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.