Cranberry-Apple Coffee Cake
"Homey yet festive enough for the holiday season, serve this cake with breakfast, brunch or as a simple dessert. Equipment: 9-inch springform pan | Make Ahead Tip: Cover and store at room temperature for up to 2 days...."
INGREDIENTS
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For the Topping:
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1/2 cup packed light brown sugar
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1 tablespoon cornstarch
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1/4 teaspoon ground cinnamon
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1 1/2 cups cranberries, fresh or frozen, thawed, chopped (see Tip)
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1 1/2 cups finely chopped peeled tart apple, such as Granny Smith (about 1 large)
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1/2 cup cranberry juice cocktail, orange juice or apple juice
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For the Cake:
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1 cup all-purpose flour
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1/2 cup whole-wheat flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/8 teaspoon baking soda
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1/4 cup canola oil
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3 tablespoons butter, slightly softened
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3/4 teaspoon freshly grated lemon zest
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3/4 cup granulated sugar, plus 1 tablespoon for sprinkling
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1 large egg
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3/4 cup low-fat milk
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2 teaspoons vanilla extract
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Kitchen tip To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped. Kitchen note A nonreactive pan—stainless steel, enamel-coated or glass—is necess
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