Apple-Cranberry Coffee Cake

Apple-Cranberry Coffee Cake Recipe | Artisan Bread in Five Minutes a Day

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.

Holiday and Celebration Bread in Five Minutes a Day, rolling pin and bakeware

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:

Dough, rolling pin and ceramic bread pan | Artisan Bread in Five Minutes a Day

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:

Apples and orange zest in a bowl before adding brown sugar | Artisan Bread in Five Minutes a Day

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).

Assembling Cranberry-Apple Coffee Cake | Artisan Bread in Five Minutes a Day

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

Adding the streusel topping to coffee cake | Artisan Bread in Five Minutes a Day

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

Cranberry-Apple Coffee Cake Recipe | Artisan Bread in Five Minutes a Day

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.

Cranberry-Apple Coffee Cake Recipe | Artisan Bread in Five Minutes a Day

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

Cranberry-Apple Coffee Cake Recipe | Artisan Bread in Five Minutes a Day

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

Cranberry-Apple Coffee Cake Recipe | Artisan Bread in Five Minutes a Day

Allow to cool to room temperature.

Sliced Cranberry-Apple Coffee Cake Recipe | Artisan Bread in Five Minutes a Day

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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301 thoughts on “Apple-Cranberry Coffee Cake

  1. Hello~
    Our family bakes so much bread and we try to inspire others to do the same, so that we can share bread with others to honor our heroes and help those in need. You can learn more about our grassroots bread-giving organization, Spread the Bread : http://www.spreadthbread.org
    We would love to win your cookbook, the rolling pin–and the loaf pan–to bake MORE and to bake a difference!!
    Thanks for all you do to INSPIRE!!!

  2. This looks amazing! I’d love to make some banana chocolate loaf or zucchini bread with these incredible gifts!! Thank you for such a great giveaway!

  3. Well of course I would make bread gifts to give to family & friends! Just about every batch of regular bread I make includes a loaf to give away. In high school, my favorite food gift for Christmas was choc chip cookies with red and green MM’s on top. Back then you had to pick through the bag for just the red/green ones, so I had lots of leftovers.

  4. If I got the roller and loaf pan I would make my mother’s Mah Jong Rugelah and her Bananna Nut Bread.. As a young boy of 6 or 7 years I would help my mother make these wonderfully delicious cookies and nut bread she would serve her weekly Mahzz groups. She would roll out the dough and my job was to spread the filling and then paint them after she did the rolling and shaping. I would only get to eat the burnt ones because the good were “always for company.”

  5. I’ll definitely make cut out cookies. I have about 500 cookie cutters I’ve collected through the years. I just need to learn how to decorate them and I’ll be set.

  6. I think the first thing I’d try in the liaf.pan is a Honey Oatmeal bread. I recently made one fir the first time and am anxious to make it again.

  7. I just baked buns for sloppy joe’s tonight using your bread in 5 recipe. I couldn’t believe how easy it was. I thought they came out a little dense so I’ll have to work on that.
    I can’t wait to make the Star Bread. It looks so pretty!

  8. Looks delicious, can’t wait to try it!!! We truly love having a bucket of dough in our frig, I think I would enjoy making a dried cherry, chocolate nut loaf. Thank you for sharing all of your great recipes . Happy Holidays everyone

  9. Love your baking! The Emile Henry pan would make my lemon-raspberry streusal loaf even more fabulous with an amazing crust.

  10. I would make a chocolate orange babka for my oldest son. His favorite stocking stuffer is the chocolate orange that breaks into pieces that look like orange segments. It’s his favorite flavor combination!

  11. Anything in your Artisan Bread In Five website loves me which causes me to drool over the photos you take. Dreaming to bake up babka (with chocolate!), brioche. etc.! 🙂

  12. Coconut Banana Bread with Lime Glaze! Or Chocolate Banana Bread! Or Chocolate Chocolate Chip Zucchini Bread! Or Almond Joy Bread! Too many good choice!

  13. My family loves the taste and scent of anything orange. During the holidays I try to bake at least one orange pound cake. This pan would be a great way to “down size” the recipe. Thanks for your great recipes!

  14. The buttermilk bread recipe from your original book with the addition of fennel seed, instead of the raisin filling use chopped figs and walnuts and fennel sugar.

  15. First on the list for holiday baking would be a chocolate babka. I’m also looking for inspiration but until then it’s pound cakes and milk bread for days.

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