A delightful twist on the classic coffee cake, featuring a crumbly streusel topping and a moist apple-cranberry filling.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the cake inside for even baking.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Use room temperature butter for easier creaming.
Beat in the egg and vanilla extract until well combined.
Crack the egg into a separate bowl to ensure no shell pieces get into the batter.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Sift the dry ingredients for a lighter cake texture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to prevent a dense cake.
Fold in the diced apples, dried cranberries, and chopped walnuts.
Coat the fruits and nuts in a bit of flour to prevent them from sinking in the batter.
Transfer the batter to a greased 8-inch baking dish and spread evenly.
Use parchment paper for easier removal of the cake.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Allow the cake to cool on a wire rack before dusting with powdered sugar.
Ensure the cake is completely cool before adding powdered sugar to prevent it from melting.
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