Apple Cranberry Coffee Cake
Topping
2 cups apples, peeled, thinly sliced 500 mL
1/4 cup brown sugar, packed 50 mL
1 tbsp lemon juice 15 mL
3/4 tsp cinnamon 3 mL
1/3 cup dried cranberries 75 mL
Cake
1 cup ROBIN HOOD® All Purpose Flour 250 mL
1/2 tsp baking soda 2 mL
1/4 tsp salt 1 mL
2 tbsp LACTANTIA® Butter, softened 30 mL
1/3 cup granulated sugar 75 mL
1 egg 1
1 tsp vanilla 5 mL
1/2 cup plain yogourt (2%) 125 mL
2 tbsp slivered almonds, optional 30 mL
Preparation
PREHEAT oven to 350ºF (180ºC). Spray an 8" (20 cm) round cake pan with PAM Cooking Spray.
Topping:
COMBINE all ingredients for topping in small saucepan. Cook over medium heat, stirring often, about 5 minutes, or until apples are tender-crisp. Drain.
Cake:
COMBINE flour, baking soda, and salt. Cream butter and sugar in small mixer bowl until blended. Add egg and vanilla, beating until smooth. Add flour mixture and yogourt alternately, mixing lightly after each addition. Spread batter evenly in greased pan. Arrange apple mixture on top. Sprinkle with almonds.
BAKE at 350ºF (180ºC) for 23 - 28 minutes, or until cake starts to pull away from sides of pan. Cool 10 minutes, then remove to serving plate.