Apple-Cranberry Coffee Cake

GIVEAWAY IS DONE!!! RECIPE FOR THIS WONDERFUL COFFEE CAKE BELOW!

For the holidays, we wanted to thank all of you for the inspiration and joy you have given us, so we’ve partnered with some of our favorite folks to do a GIVEAWAY! This Apple-Cranberry Coffee Cake from Holiday and Celebration Bread in Five Minutes a Day is a perfect holiday morning treat and we’re going to make baking it even more fun, by giving away a copy of our book, a J.K. Adams Patisserie Maple Wood Rolling Pin and a beautiful Emile Henry Loaf Dish to FIVE lucky winners.

All you have to do to enter is leave a comment below about what else you might bake with these items (we’re hoping for more inspiration from you all). Read our rules and such for giveaways here. You can also enter on our instagram page for even greater chance at winning.

Now for the Apple-Cranberry Coffee Cake recipe:

Apple-Cranberry Coffee Cake from Holiday and Celebration Bread in Five Minutes a Day

Makes one 8-inch round (or 4 1/2x 8 1/2 -loaf pan)

Oat streusel topping

1/2 cup oats

1/2 cup all-purpose flour

1/2 cup well packed brown sugar

1/2 cup chopped nuts (optional)

4 tablespoons unsalted butter, melted

Pinch salt

1/2 teaspoon ground cinnamon

Cake

3 apples, thinly sliced

1 1/2 cups fresh cranberries or 3/4 cup cranberry relish (since we all have lots of leftovers from the holidays)

1/4 cup well packed brown sugar

Grated zest of 1/2 orange

1 pound (grapefruit sized piece) Brioche dough (we have a brioche dough in each of our 5 books and all of them will work for this recipe, including the gluten-free recipes) or any other enriched dough from the books.

To make the coffee cake:

This recipe is slightly different than the one in the book, because I made it in a loaf pan and not an 8-inch Springform Pan, but both methods result in a wonderfully tasty coffee cake.

Butter the baking dish

Divide the dough into 3 pieces and roll each piece out to fit the shape of your pan. Line the bottom of the pan with one piece of the dough.

Mix together all the ingredients to make the streusel until it is evenly coated with the butter. Set aside.

Mix together the apples, fresh cranberries, sugar and zest. (If you are using cranberry relish, then leave it to the side, don’t mix it with the apples, although you could do that too).

layer the dough with 1/3 of the apples and cranberries,

then top with 1/3 of the streusel. Repeat with the next layer of dough, apples, cranberries and streusel.

Repeat again with the final layer of each, then cover and let the coffee cake rest for about 90 minutes. Letting it rest will result in lighter layers of dough and more even baking.

Preheat oven to 350°F. Bake for about 55-60 minutes (It should feel set in the middle when poked).

Allow to cool for 15 minutes in the pan before removing from pan.

Allow to cool to room temperature.

Enjoy and Happy Holidays!

The rolling pin and loaf pan were gifts from the companies, but the opinions of them are all ours!



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297 thoughts on “Apple-Cranberry Coffee Cake

  1. I would make a raspberry or cream cheese coffee cake loaf. A coworker brought the most awesome raspberry coffee cake to our potluck last week. I would like to hunt down that recipe. My son would like me to make a marble pound cake.

  2. I will be retiring very soon and I would love to make healthy bread for us. Especially for the holidays like sweet breads and rolls. Whole grain breads are also on my list.

  3. I would use the dish for the coffee cake recipe, and the rolling pin for the star shaped celebration bread (which is rising as I write this). Love your recipes.

  4. I’ve always wanted to learn how to make pate and vegetarian pate — the loaf pan looks perfect. I’d want to serve it on a nice grainy pumpernickel (hello ABin5 =) . As for the rolling pin, why sticky buns, whole wheat rosemary crescents, pizza, and Christmas cookies of course!

  5. Lovely recipe which I will make very soon.
    If I should be the lucky recipient of the prize I would first of all admire the beautiful loaf pan and the rolling pin. Then I would sit down with a steaming cup of coffee and read every recipe in the book to decide which one I would make in my new loaf pan.
    Hope I get the opportunity!! 🙂

  6. I would use both the loaf dish and the rolling pin to make Potica. It is a sweet European yeast bread that is rolled around a cinnamon and nut filling. The bread is coiled up and baked in a bread pan, creating multiple layers of bread and filling.

  7. I would definitely use the loaf pan for my Chocolate Chip Banana Bread. I would use the rolling pin for my stromboli and your pizza dough….which my husband absolutely loves. It’s the only one I’ve ever made that gets crispy on the bottom. Thank you for that. Happy Holidays!

  8. Since I bake my artisan sourdough bread in a counter top convention oven,- yep, a small counter top! – I discovered that placing the loaf into a loaf pan to bake avoids the bread from spreading, it rather gives me a perfect Swiss style loaf of bread. Why do I bake my bread in a counter top oven? Having grown old and disabled is the main reason, I just can’t bend over as I used to. living in a smaller home since retiring I have to store my pots and baking pans in the oven, I just can’t shuffle all those pots around anymore. But I wasn’t going to give up my love of baking, especially bread. There is nothing as great as smelling fresh baked bread, except eating it. So that’s why the CTconvection oven. It has taken some time though to figure out how to use it for my artisan bread.

    The size of my oven constricts the size of bakeware I can use, even a regular sized cookie sheet is too large, so a Dutch oven is out of the question. I started experimenting with different ways of baking a perfect loaf of sourdough bread on baking pans but the loaf would want to spread, rather than rise up and maintain its shape, no matter how much I tucked it in. It really confounded my bread making, but also for other baking. I am also constrained by the height of the oven, it doesn’t take much before food touches the top burner, or sits too low so the bottom of the dish burns. I love smaller loafs since I live alone, so I experimented with loaf pan with thicker walls to slow the outside browning before the inside could catch up, these allow me to use any bread baking recipe. I use the convection feature to achieve an even browning.

    The 5 minute a day bread making fits perfect with my personal needs, I get my weekly freaks baked bread and I can continue to make bread for my senior friends, without having to cut the recipe and I can bake when I feel up to it.

    I figured out how to compensate for the small oven and not using a Dutch oven by preheating it on broil, 500F, then reduce to 450F, which is the max for baking with this oven. I form a loaf shape with my dough, firmly tucked. Line the pan with wet parchment paper, so the bread won’t stick to either pan or paper, allow it to rest between 30 – 60 min. while preheating. When I put it in the oven I quickly dump some ice water in before quickly closing the door. That is all the steam it really needs at the start of baking to raise to its ful glory. I bake it 20 min. at 450F with the convection on, then reduce heat to 375F for another 20 to 30 minutes, turning the loaf pan twice, once sideways, to assure even browning. This makes a perfect small bread eaten before it goes stale, just right for us singles.

    So, loaf pans are my staple baking utensil, along with small cookie sheets. Any casserole dish or cakes work just as well in a loaf pan as in the customary round forms. I just recently made Stollen for all my friends for Christmas, on the cookie sheet of course, they came out perfect.

    Now I can’t wait to try this tempting Apple Cranberry coffee cake. Looks just yummy.

  9. Ah, this would be wonderful to try to make placek! It’s a traditional Polish apple cake that my husband adores. His family emigrated here from Poland and he is the reason I started making my own bread; I like to joke that you are what clinched the deal. 🙂

  10. I would use the rolling pin for various doughs. The loaf pan would be perfect for all kinds of breads, both quick and yeast. I haven’t seen a copy of the new book, but I have no doubt it contains lots of great recipes that could include the rolling pin and loaf pan!

  11. You two are sooooo deliciously talented! I would gleefully roll out some flaky empanada dough & stuff these beauties with slices of queso fresco & fig preserves or whipped cream cheese & fresh raspberries. This Mighty Rolling Pin would be of great assistance in my first attempt at making Mille-Feuille layered with fresh passion fruit & custard cream! Onto the Indestructible Clay Dish, where my oat flour loaf strewn with cranberries, walnuts & topped with fresh apricot spread would bake until set. 🙂

  12. Zoe – I love your new book Holiday and Celebration Bread in Five Minutes a Day and looking so eager to make the Apple-Cranberry Coffee Cake! Love brioche and it’s such a pretty coffee cake in the loaf dish. Also loves your blog and drools at your beautiful photos of your wonderful recipes. Thanks and Happy Holidays!

  13. I would definitely use the Emile Henry Loaf Dish for my Chocolate Chip Banana Bread. The J.K. Adams Patisserie Maple Wood Rolling Pin would be great for rolling out my stromboli dough and for your amazing pizza dough. It’s the only dough that gives me a crispy crust…Thanks for a great pizza recipe and for the opportunity to win some great stuff. Happy Holidays!

  14. I would love to try making Japanese Milk Bread with the loaf pan and rolling pin and flipping through your new book to find new recipes to try!

  15. Hi there, you could also create a lovely pie with these ingredients caramleizing the cranberries and a few raspberries too

  16. I’m excited to experiment with cinnamon rolls this winter. They’re already a staple that I regularly make, but I’m ready to get creative! Apple cranberry cinnamon rolls? Cinnamon roll biscuits as more of a savory option? The possibilities are endless!

  17. What a beautiful pastry. Can’t wait to bake it and enjoy the aroma filling the house. I’d love to try that recipe with plum and then pears. I think some beautiful dessert flavors could be adapted to enjoy with tea . Perhaps sticky toffee or banoffee. It would be so wonderful to bake with the elegant Emile Henry pan and to shape the loafs using the beautiful maple rolling pin. It would be great fun to bake your new recipes from this book starting with the first and enjoying them each until the last page. Wishing you warm happy holidays. Cheers

  18. Hello from Northern BC
    Quite likely this giveaway is confined to the US . However – I was recently gifted your book for Xmas and I love it !
    Should I ever have a lovely loaf pan like that – I would bake your recipe for Artesian bread in 5 and gift it to my granddaughter along with the book and rolling pin and then advise her to buy your book .
    Merry Xmas from Northern BC to all!

  19. I have been making the original bread in 5 minutes a day recipe for years since finding out i was allergic to GMO corn and most bread innstores had corn syrup then. I love to make a sheet pan of 6 patties that I sprinkle with Chia seeds to get my omega 3. After baking I cool 5 minutes, then slice in half to open pockets. These are awesome as hamburger buns, sandwiches, breakfast toast etc. I like to toast them to make the chia seeds even nuttier. Thank you for making my life better and easier! I am excited to use the Brioche bread recipes. Thank you

  20. I would love to try this recipe, plus many others from the cookbook! A friend recently introduced us to the basic recipe, and I’m so excited! My family has been pleased so far, would love more ideas for what we can do with the dough.

  21. Apple pie and cinnamon rolls with the rolling pin, whole grain breads in the loaf pan. I would also read every recipe in the cookbook before deciding what to make. The smell of bread baking makes a house feel like a home.

  22. Tis apple-cranberry loaf looks wonderful. If I were to bake it using the gluten free recipe, do you have a suggestion for replacing the flour in the streusel topping?

  23. That baby is telling me to bake a Steak and Kidney Pie, my way. Loaf Pans are the best for so many recipes. I make a Quick Onion/Garlic Rye in one and it’s a little flat, but spectacular! An Emile Henry Loaf Pan would take these two recipes to the moon and back…to make a Rhubarb Coffee Cake with the Rhubarb left in Long pieces and layered in a rich dough. Will work on that recipe!

  24. I would experiment with different ingredients, like replace the pears with peaches and replace the cranberries with raspberries. I also like how this pan invites layering. Maybe layer complimentary cheeses and well drained tomatoes with olive oil dough using pizza or Italian seasonings, or Penzeys Brady Blend. Instead of the sweet topping, top with seeds, and garlic salt.or in the last 10 minutes in the over, brush top with garlic butter and sprinkle with cheese.
    The rolling pin would be used for everything, especially PASTRY!

  25. If I were to win these prizes, I would be looking forward to making a beautifully simple and delicious raspberry banana bread in the loaf pan. With the rolling pin, I would make my favorite Orchard Pie which is filled with apples, pears, rhubarb, raspberries, strawberries & blueberries (or whatever berries look fresh and beautiful)! From the cookbook, Holiday and Celebration Bread in 5 Minutes A Day, I would have to start with the Apple-Cranberry Coffee Cake, since that is so lusciously and beautifully pictured. After reading the rave reviews for your cookbook, I would have to choosing something new from the Holiday and Celebration Bread in 5 Minutes A Day cookbook each week to make and share with family and friends! That should keep me and everyone in my little town happy, sated and with pretty good ideas of what we each want to bake for the Holidays from your new cookbook! Thank you for your generosity in offering this wonderful Giveaway with these fabulous prizes!!

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