Rey’s Apple Cranberry Coffee Cake

Makes 8-10 servings

1 tbsp. sweet butter

2 Granny Smith Apples (cored, peeled cut into 1/4 inch cubes)
1/2 cup dry cranberries (coarsely chopped)

4 tbsp. sugar (divided in 2)

2 cups all purpose flour

2 tsp. ground cinnamon (divided in 2)
1 tsp. salt

10 tbsp. sweet butter
1 tsp. baking powder
1/2 tbsp. baking soda

3/4 cup buttermilk
1 large egg

1 tsp. vanilla extract

3/4 cup pecans (finely chopped)
1/2 cup dark brown sugar

Preheat oven to 350 degrees (place the rack to the center of the oven).

Grease bottom and sides of a spring-form pan and coat with fine bread crumbs. Tap out excess crumbs.

Mixture 

Apples and Cranberries: Heat 1 tbsp. butter in large nonstick skillet. Add apples, cook until dry and tender. Add cranberries and remove from heat, and sprinkle 2 tbsp. of sugar, and toss to coat the mixture. Cool to room temperature.

Dry Ingredients: Whisk flour, with the remaining sugar and salt in large mixing bowl. Add the 10 tbsp. sweet butter and cut together with a whisk until it crumbs. Remove 1 cup of crumbs into separate bowl. Whisk 1 tsp. cinnamon, baking powder and baking soda into mixture remaining in large mixing bowl. Add buttermilk, egg and vanilla, whisk until smooth and fluffy.

Fold together: apple, cranberry mixture, then scrape batter into the spring-form prepared pan and smooth the top. Add brown sugar, remaining cinnamon, nuts to reserved cup of crumbs. Toss with fork till blended.Sprinkle over batter and press lightly so that it adheres to surface.

Bake until the center is firm and cake tester or toothpick comes out clean, 50-55 minutes. (Note, do not check for doneness till center appears firm, if checked too soon, air may be pressed out and center of cake may sink).

Cool for 2 hours before serving. Enjoy!