Apple Cranberry Coffee Cake - 18 to 24 Servings

cooking spray 3 cups sliced apples* (peel, core, quarter apples, cut into 1⁄8-inch slices) Juice of 1 lemon ¾ cup brown sugar, firmly packed ½ tablespoon ground cinnamon ½ teaspoon freshly grated nutmeg ½ cup dried cranberries (can substitute dried cherries, blueberries or raisins) 2 cups all-purpose flour 1 tablespoon baking powder ¾ teaspoon salt 2 cups granulated sugar 1 cup unsalted butter, cut into ½-inch pieces 4 large eggs 2 teaspoons vanilla extract

Nutritional information per serving ( for 24 pieces): Calories 253 (31% from fat) • carb. 56g • pro. 3g • fat 9g • sat. fat 5g • chol. 75mg • sod. 151mg • calc. 31mg • fiber 2g

Preheat oven to 350°F. Lightly coat a 13 x 9 x 2-inch rectangular baking pan (15-cup) 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 butter and sugar in a large bowl. Mix on speed 3 to cream until well blended, 1 minute. Add eggs and vanilla; mix on speed 3 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 2⁄3 of the batter in the prepared pan. Spread apple and cranberry mixture evenly over the batter. Spoon the remaining batter randomly over the apple mixture. Bake in the preheated oven for 55 to 60 minutes, until a tester inserted in the center comes out clean. Cool in pan on a wire rack for at least 30 minutes before cutting. * About 11⁄2 pounds apples before trimming.