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. I’d use the loaf pan for banana bread, lemon tea loaf, triple chocolate loaf cake, and I’d use the rolling pin for cookies and pie crust. I’d also like to try this coffee cake too. It looks amazing!

  2. I would make cut out sugar cookies with the rolling pin. I would then make molasses pound cake/bread in the loaf pan. I made some for work this week, and it was a hit!

  3. Pizza crust from master recipe…
    Love your books and often gift them as we make the bread all the time here!! Everyone loves it! —-
    We purchased a wood fired pizza oven last spring and we have pizza (pool) party each Wednesday in July and August. We used the master dough and olive oil recipe in the cookbook last summer- tried couple different flours.. also raise and no raise – the crust is just a bit on doughy side… some think it’s the oven floor temp but the temp is way up there and we cook pizzas for hours.. we have 15-30 people.. and make small pizzas. .. love the recipe easy .. any thoughts on the doughyness?

  4. I can think of sweet and savory applications such as a triple chocolate loaf cake, pumpkin and chocolate chip loaf cake, cranberry and ricotta loaf cake. For savory, use crepes and layer duxcelle in between maybe some rotisserie chicken too in a cream sauce and bake.

  5. That rolling pin would be great for my pie crusts. The loaf pan would be perfect for my banana walnut bread. Yum- now I’m headed to the kitchen because I’m craving a baking-then-eating session!

  6. Love your books!

    I would make a pan of schnecken to bring back holiday memories of my mother rolling out sheets of dough on the kitchen table.

  7. I would make pull apart rolls (or monkey bread) in the pan and use the rolling pin for pie dough and sugar cookies. I can wait to get a copy of this book. I am sure I will be raving about it to everyone like I do your Artisan Bread in 5 minutes a Day book. I made a loaf just this morning before work and brought it in to share. Everyone wanted the recipe, so I gave them the link you your web page.

  8. I was thinking about just a plain loaf of brioche or the pumpkin brioche (love it!), but seeing this coffee cake has given me some ideas, like peaches and raspberries, or blueberries with some lemon as other fillings. I’ll have to try and balance out the moisture, but love the layered look.

  9. New subscriber here….this looks fantastic! But I think I would try something with lemon…maybe blueberries? It’s Meyer Lemon season!

  10. That looks delicious! I’d probably use the rolling pin to make my grandmother’s Slovak kolache (I’d like to try a poppy-black sesame filling to liven it up!) and let my partner use the loaf pan to make his signature banana bread.

  11. Zucchini loaf! Our zucchini plants are laden with green gorgeousness, so my zucchini loaf is a favourite Christmas gift giveaway! I’d use the rolling pin to crush the nuts, and of course the loaf tin is the perfect dish to bake with!

  12. If I had that fancy pan, I’d start by making some giraffe bread (chocolate and white dough) and then use it for making really yummy sandwich bread.

  13. I am thinking of a cinnamon cream cheese bubble loaf. <3 These as so good and you can also fold a cherry pie filling in with it or even some cranberry sauce. The sky's the limit and it always tastes wonderful. Just try not to make it to wet… then it gets a bit sloppy when it sets for a while.

    Merry Christmas and Happy New Year.

  14. In the loaf dish? Aside from that amazing coffee cake, I would pull out my vintage pumpkin bread recipe & change it up with cranberries & a bit of lemon zest. And the J. K. Adams rolling pin would be put to use learning to make perfect buttermilk biscuits.

  15. The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

    I prefer a soft crust on my bread. To get this, would I just not use steam? Thanks

  16. At this time of year I would make mincemeat bread in the Emile Henry loaf pan. I have been using my grandmother’s wooden rolling pin for years, but the handle has broken off which makes using it a little difficult. A new rolling pin would make rolling out the dough for my cinnamon buns a bit easier.

  17. I would bake Caramel Cinnamon Rolls with raisins and pecans! Make them mini to fit the beautiful Emile Henry Loaf Pan, rolled out with the pin, and recipe adapted from Artisan Holiday & Celebrations. Perfect for gifting!

  18. I see a layered “ruben loaf” in my future. Have done it as a roll up but this has drama!!!

    Layers of rye bread dough (i season with mixed caraway, fennel and anise seeds) with thin sliced corned beef; sauerkraut (fresh style chopped and squeezed dry); thousand island dressing lightly spread on top.

    I like to brush the top with cornstarch paste as it comes out of the oven (1/2 cup water and 2 teaspoons corn starch mixed in a small bowl and microwaved until boiling/clear then brushed on loaf)

  19. I would definitely use all these items right now to make a mincemeat ,apple, and pear holiday loaf/buns!
    Looking forward to trying this coffee cake too….. it looks wonderful! Thank you for all the amazing recipes.

  20. I’d make Amish Cinnamon Flop in the pan and I’d use the rolling pin first for Lion House dinner rolls, then… COOKIES!!

  21. One of my favorite coffee cakes is the Swedish Flop Cake. A buttery light dough with a creme filling that is light and a struesel topping. It is a square coffee cake but it would work in a loaf pan. I worked at a bakery when I was younger and the owner made this coffee cake every weekend, I have not found one as good as his nor have I been able to find a recipe that comes close.

  22. Well what wouldn’t you use that beautiful bread pan for??? I see a deep dish apple crisp, or any crisp ! Bread of course and even meatloaf. And that is a lovely rolling pin as well. Many thanks,
    Susan

  23. I love your Brioche dough – have made pumpkin swirl bread twice for Thanksgiving. This Thanksgiving I also made the pear apple coffe cake. It was a big hit with even my husband who avoids sweets. And every time I make the dough, I have to bake a loaf of just brioche doughfor my sister-in-law, who loves brioche!!

  24. I’d use the loaf pan for banana bread or maybe even a smaller sized pound cake, and the rolling pin for cookies or puppy treats in cute bone shapes. Happy holidays to you!

  25. Wow! Sounds delicious. I made something similar it was a Danish Apple coffee cake but I also used cranberries on the bottom with the apples. Apples and cranberries go together marvelously.

  26. Be still my heart, apples and cranberries in another wonderful dish. Two of my favorite foods from fall. I see the the rolling pin and pan being useful for Kerststol, a Dutch Christmas Bread. There is always a need for an extra pin when the younger helpers are in the kitchen too.

  27. I would use the Emile Henry loaf dish for a lime tea loaf with lime marmalade swirled through the center and a sweet/tart glaze on the top. The maple rolling pin would roll out Springerlie cookie dough, this yummy looking apple-cranberry coffee cake, cinnamon rolls and of course, calzones. The cookbook would be baked through – chapter by chapter.

  28. As a “newbee” to baking bread and at 71, I’m very excited about learning this ancient art form. As an old timer at woodworking, I understand the value of “tools”.

  29. Hello – your recipes changed our bread baking game – thank you!
    I’d use the rolling pin for shortbread and would bake savory loaves in the EH pan.

  30. I love to bake quick breads like banana bread and to make bread and pies, so I would absolutely love and use all of these giveaway items! I just made an apple pie yesterday for a dinner with friends and it was suggested that next time I make an apple pie to add a handful of cranberries for an even greater pie! Happy Holidays!

  31. a perfect combination of lush bread, apples (my favourite) and hit of tart cranberries. Magical welcome to any lounging at home brunch. thank you Zoe

  32. I would make a coffee cake with cream cheese or raspberries. Someone at work brought the most awesome raspberry coffee cake to our potluck and I would love to track down that recipe. My son would also love a marble pound cake. And of course I would try the Apple-Cranberry coffee cake above – it sounds wonderful.

  33. I am new to Bread in 5 – and am loving it! About 6 weeks ago, I decided that I wanted to know what was in the bread I was feeding my family and I was tired of running to the store for bread. Plus I love he smell of bread in the oven. The master dough recipe has been a huge hit in our house, and I’ve got the 6-2-2-13 formula memorized. I’ve watched some of the videos online to help with the gluten cloak and shaping. My daughter is begging for brioche and I think I’m ready! And I would like to try the GF recipe for me. I would use that beautiful rolling pin for rolling out flat breads and cookie dough, and I’d use the gorgeous loaf pan to bake tea cakes for the teachers at the school where I work. And, I’d have my own boot of the book instead of continuously borrowing from the library. Keep up the good work!

  34. How does one enter your Giveaways? I recently bought your New Healthy Bread book and love it and have been making bread ever since. Also found your website for even more inspiration. Thank you.

  35. If this bread tastes as good as it looks, it would certainly be worth trying a few times. Must be sure that it is worthy or serving to others.

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