I modified the recipe a tiny bit to fit what ingredients I had on hand and to incorporate wheat flour! The result was amazing and was a hit at our family get together! Great for breakfast or dessert! Yum!
Tip: I always purchase a couple extra bags of cranberries during the holiday’s and put them in the freezer! I can then enjoy and use them in recipes all year long!
Apple Cranberry Crumb Cake Recipe
Coca Streusel Topping
1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 tablespoons cocoa powder
1 teaspoon cinnamon
1/2 cup butter
Crumb Cake Batter
1 1/2 cup white flour
1 1/2 cup wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
1 cup butter
2 cups sugar
4 large eggs
1 cup milk
2 cups shredded apples
2 cups fresh/frozen cranberries, chopped
Preheat oven to 350 degrees. Grease 9×13 inch baking pan. Set aside.
For the streusel topping, add the flour, sugars, cocoa powder and cinnamon to a medium bowl. Stir in melted butter and mix with a fork until crumbly. Set aside.
For the batter, mix flour, baking soda, salt and baking powder in a large bowl. Set aside.
Add the butter and sugar to a large bowl. Beat with mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition.
On low speed, add one third of the flour mixture and mix well. Add one third of the milk mixture and mix well. Repeat, alternating between the dry and wet ingredients until all have been added. Beat on medium high speed for 30 seconds. Fold in apple and cranberries. Spread into pan and sprinkle the crumb topping evenly over the batter.
Bake 45 minutes or until a pick comes out clean.
Just look at that delicious cake! Just the perfect recipe for Fall!