Thursday, November 11, 2010

Cranberry Apple Coffeecake

I love the holidays! This year is even more special, because it's our first holiday season with the Little Darling Girl. We're actually going to have Christmas morning in our own house for the first time in...a while! Of course I don't want to doom my husband to Christmas breakfast of Cheerios (or even Quaker Golden Maple Oatmeal Squares, which are his favorite). I want Christmas breakfast to be special.

For a while, I was thinking about making pain au chocolat, but that's a lot of work. Totally worth it, but I'd like to minimize the hassle factor for this meal.

I'd also like something festive. Remember that Buttermilk Blueberry Coffeecake I told you about? That recipe was just begging for a Christmas update!

I decided to use half whole wheat flour, just to healthy it up a bit. But let's face's still cake for breakfast.

I baked mine in two 8x8 pans. And it definitely accomplished the "less hassle" goal, because I made the batter the night before and then just baked it this morning. Piece of cake. Literally!

1/2 cup butter
1 1/3 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
2 cups all-purpose flour
2 cups white whole wheat flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cranberries
1 cup diced apples

2/3 cup all-purpose flour
2/3 cup white sugar
6 tablespoons butter, softened
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. (Or, you can use two 9x9 or two 8x8 pans) Sift together 4 cups flour, baking powder, baking soda and salt. Set aside.

2. In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in cranberries and apples. Pour batter into prepared pan. In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter. (Note: At this point, you can refrigerate the batter and bake in the morning.)

3. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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