apple cranberry crumb cake

For the cocoa streusel topping

1 1/2 cups flour

1/4 cup granulated sugar

1/4 cup brown sugar

2 Tablespoons cocoa powder

1 teaspoon allspice

1/2 cup butter (1 stick), melted

For the coffee cake batter

3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons baking powder

1 cup butter (2 sticks), softened

2 cups sugar

4 large eggs, at room temperature

1 cup buttermilk

2 cups shredded apples (about 2 medium)

2 cups fresh cranberries, coarsely chopped

Preheat oven to 350ºF. Grease a 9-inch by 13-inch baking tray; set aside.

To make the streusel topping, add the flour, sugars, cocoa powder and allspice to a medium bowl. Stir in melted butter and mix until fully combined. Set aside.

For the cake, whisk the flour, baking soda, salt and baking powder together in a large bowl; set aside. Add the butter and sugar to the bowl of a stand mixer and beat until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, beating well after each addition.

On low speed, add one third of the flour mixture and mix well. Add one third of the buttermilk and mix well. Repeat, alternating between the dry and wet ingredients until all have been add. Beat on medium-high speed for 30 seconds. Fold in the apple and cranberries. Spread into prepared pan, sprinkle crumb topping evenly over batter, making sure to get that outer edge too. Bake 60 minutes, until a metal skewer inserted comes out clean. Let cool 30 minutes, or to room temperature, before cutting.