It’s fall. It’s chilly outside. It’s Sunday. Want something yummy and to feel good after you eat it? Read on, my friend. This coffee cake has fresh cranberries, apple cider, whole wheat, olive oil, yogurt, and molasses. Best of all…it tastes…So….GOOD! Yes….you can have two pieces and still respect yourself.
It is pretty easy to make and is ready about an hour after you start (40 minute baking time). The aroma will make you hungry. The taste…just the right mix of sweet and tart. Try this one soon!
I would have had better pictures, but after I took my shots I let the guys have some of the cake (of course I had some as well). When I reviewed my shots, I wanted to re-shoot……..too late. Cake is pretty much gone. No doubt whether they liked it!
2 cups fresh cranberries
1/2 cup walnuts, chopped
3 Tbs butter (only butter in the whole cake)
1/4 cup molasses
1/4 cup raw sugar
1/4 tsp ground cinnamon
2 Tbs apple cider
1/2 cup olive oil
2/3 cup raw sugar
2/3 cup vanilla non fat Greek yogurt
1/4 cup apple cider
1 1/2 cups whole wheat flour
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp ground cinnamon
Preheat oven to 350F/180C.
Grease a 9 inch round cake pan. Place cranberries and walnuts in the bottom of the pan. Set aside. In a small sauce pan, over medium heat, combine butter, molasses, raw sugar, cinnamon and apple cider. Stir constantly for 3 minutes. Remove from heat and pour over cranberry/walnut mix.
Using your electric mixer, combine olive oil, raw sugar and yogurt. Beat until well incorporated. Add egg and apple cider and beat again.
Combine remaining dry ingredient in a small bowl while wet ingredients are mixing. Add to wet ingredients after eggs and cider.
Pour batter over cranberry mixture and spread gently to the edges. Bake for 40 minutes or until toothpick inserted in center of cake comes out clean. Cool for 5 minutes in pan, then invert over serving dish. Serve warm. Enjoy!