Cran-Apple Coffee Cake

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A delicious after brunch treat!

Pumpkin bread and muffins may have the monopoly on fall breakfast, but apple is making a morning comeback. This Cran-Apple Coffee Cake is the perfect way to welcome a crisp fall morning. Apple coffee cake is a fall baking classic, but this cran-apple twist includes another seasonal fruit for a unique flavor. Meanwhile, this sweet treat is one you can actually feel good about. Sweetened naturally with apples and maple syrup, this recipe also uses almond milk and coconut oil to keep things healthy. Warm, moist and light, this breakfast treat will wow at a fall brunch or holiday breakfast. Enjoy with your morning coffee, or try it along with our Mulled Cranberry-Apple Cider for a flavorful start to any fall day!

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Cran-Apple Coffee Cake

This coffee cake is a fantastic and wholesome treat that can be enjoyed any day of the year.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 8 people
Serving Size 1 slice
Course Dessert
Cuisine Universal


For the Cake

  • 1 3/4 cups whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 tablespoon coconut oil melted
  • 1 egg large
  • 1 teaspoon almond extract
  • 1/2 cup sour cream fat-free
  • 1/3 cup pure maple syrup
  • 1/3 cup almond milk
  • 1/3 cup unsweetened applesauce
  • 3/4 cup green apple peeled and chopped small
  • 3/4 cup cranberries fresh or frozen (thawed), roughly chopped

For the Topping

  • 1/2 cup whole-wheat flour
  • 1/4 cup oats
  • 1 teaspoon ground cinnamon
  • 2 tablespoons coconut oil cold
  • 2 tablespoons pure maple syrup


For the Cake

  • Preheat oven to 350. Spray a 9 x 13 inch cake pan with non-stick spray and set aside.
  • In a small mixing bowl, combine the flour, baking powder, baking soda, and cinnamon. Stir to combine.
  • In a second large mixing bowl, combine the oil, egg, almond extract, sour cream, maple syrup, milk, and applesauce. Mix well, gradually add the flour mixture to the applesauce mixture and stir just until combined. A few lumps are ok! Fold in the apples and cranberries. Pour the batter into the prepared pan and smooth to create an even layer.

For the Topping

  • In a small bowl combine all ingredients. Using your hands, press the oil into the dry ingredients to create pea-sized crumbs. Gently sprinkle over the top of the batter.
  • Bake for 30 to 45 minutes or until a toothpick inserted comes out clean. Allow to cool before serving.

Nutrition Information

Serving: 1slice | Calories: 263kcal | Carbohydrates: 46g | Protein: 7g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 186mg | Fiber: 6g | Sugar: 13g |
SmartPoints (Freestyle): 10
Keywords Christmas, Holiday, Kid-Friendly, Thanksgiving, Vegetarian

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For another light twist on a fall favorite, try our Apple Cinnamon Streusel Cake. 

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

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