Apple Cranberry Coffee Cake
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Makes 18–24 servings.
cooking
spray
3
cups (750 ml) sliced apples*
[peel, core, quarter apples, cut into
1
⁄
8
-inch (0.3 cm) slices]
juice of 1 lemon
3
⁄
4
cup (175 ml) brown sugar,
firmly packed
1
tablespoon (15 ml) ground cinnamon
1
⁄
2
teaspoon (2 ml) freshly grated
nutmeg
1
⁄
2
cup (125 ml) dried cranberries
(may substitute dried cherries,
blueberries or raisins)
3
cups (750 ml) unbleached,
all-purpose flour
1
tablespoon (15 ml) baking powder
3
⁄
4
teaspoon (3.75 ml) salt
2
cups (500 ml) granulated sugar
1
cup (250 ml) unsalted butter,
cut into
1
⁄
2
-inch (1.25 cm) pieces
4
large eggs
2
teaspoons (10 ml) vanilla extract
Preheat oven to 350°F (180°C). Lightly
coat a 13x9x2-inch (33x23x5 cm)
rectangular baking pan with cooking
spray.
Place the apples, lemon juice, brown
sugar, cinnamon, nutmeg, and dried
cranberries in a medium bowl. Toss
gently to combine; reserve.
Place the flour, baking powder, and salt
in a medium bowl. Mix on Speed 1 to
blend and aerate, 15 seconds; reserve.
Place the sugar and butter in a large
bowl. Mix on Speed 2 to cream until
well blended, 1 minute. Add eggs and
vanilla; mix on Speed 2 until smooth and
creamy, about 50 seconds. Add the flour
mixture; mix on Speed 1 until combined
and smooth, 1 minute. Batter will be very
thick. Spread two thirds of the batter in
the prepared pan. Top evenly with the
apple and cranberry mixture. Spoon the
remaining batter randomly over the top
of the apple mixture. Bake in preheated
oven for 55 to 60 minutes, until a tester
inserted in the centre comes out clean.
Cool in pan on a wire rack for at least
30 minutes before cutting.
* About 1
1
⁄
2
pounds (750 g) apples before
trimming.
Nutritional information per serving
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Cappuccino Cheesecake
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Makes 12–16 servings.
2
tablespoons (30 ml) instant espresso
powder
1
⁄
2
cup (125 ml) half-and-half
cooking
spray
3
tablespoons (45 ml) unsalted butter,
cut into
1
⁄
2
-inch (1.25 ml) pieces
2
1
⁄
2
cups (625 ml) granulated sugar,
divided
3
⁄
4
cup (175 ml) unbleached,
all-purpose flour
1
⁄
4
cup (50 ml) unsweetened cocoa
1
⁄
2
teaspoon (2 ml) cinnamon
1
⁄
4
teaspoon (1 ml) baking powder
1
⁄
8
teaspoon (0.5 ml) salt
1
large egg yolk
16
ounces (0.45 kg) cream cheese
(regular), at room temperature
16
ounces (0.45 kg) lowfat cream
cheese, at room temperature
4
large eggs, not cold from
refrigerator*
2
tablespoons (30 ml) cornstarch
2
teaspoons (10 ml) vanilla extract
chocolate curls for garnish, optional
In a small bowl dissolve the espresso
powder in the half-and-half; reserve.
Preheat oven to 350°F (180°C). Lightly
coat a 9x3-inch (23x6 cm) springform or
cheesecake pan with cooking spray.
Place the butter and
1
⁄
4
cup (50 ml) of the
sugar in a medium bowl. Mix on Speed 2
to cream, 1
1
⁄
2
minutes. Add flour, cocoa,
cinnamon, baking powder, and salt; mix
on Speed 1 until combined, 30 seconds.
Add egg yolk and mix on Speed 1 until
crumbly, 15 seconds. Press into bottom
of prepared pan. Bake in preheated oven
for 10 minutes, until slightly puffed (crust
may have cracked appearance – that is
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