Spiced Apple & Cranberry Coffee Cake with Oat Streusel

Spiced Apple & Cranberry Coffee Cake with Oat Streusel ingredients

• 1/2 cup rolled oats
• 1/4 cup all-purpose flour
• 1/4 cup light brown sugar, packed
• 1/2 tsp ground cinnamon
• 3 tbsp cold unsalted butter, cut into small pieces
• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup sour cream or plain Greek yogurt
• 1 medium tart apple, peeled, cored, and finely diced (e.g., Granny Smith)
• 1/2 cup fresh or frozen cranberries

How to make Spiced Apple & Cranberry Coffee Cake with Oat Streusel

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan or a 9x9 inch square baking pan.
2. First, prepare the Oat Streusel: In a small bowl, combine 1/2 cup rolled oats, 1/4 cup all-purpose flour, 1/4 cup light brown sugar, and 1/2 teaspoon ground cinnamon. Using your fingertips or a pastry blender, cut in 3 tablespoons cold unsalted butter until the mixture resembles coarse crumbs. Set aside.
3. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Set aside.
4. In a separate large bowl, using an electric mixer, cream together 1/2 cup softened unsalted butter and the sugars until light and fluffy, about 2-3 minutes.
5. Beat in the 2 large eggs one at a time, incorporating each egg fully before adding the next. Stir in 1 teaspoon vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with 3/4 cup sour cream or Greek yogurt, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
7. Gently fold in the finely diced medium apple and 1/2 cup fresh or frozen cranberries into the batter.
8. Pour half of the coffee cake batter into the prepared baking pan and spread it evenly. Sprinkle half of the prepared oat streusel mixture over the batter.
9. Carefully spoon the remaining half of the coffee cake batter over the streusel layer, spreading gently to cover. Top with the remaining streusel mixture, scattering it evenly over the surface.
10. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and the streusel crisp.
11. Remove the coffee cake from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes before serving warm or at room temperature.

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