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Cranberry Streusel Coffee Cake

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  1 Hour 15 Minutes
  12 servings
Pureed canned pears keep this healthful coffee cake moist.
For Streusel:
1/2 cup  packed brown sugar
2/3 cup  all-purpose flour or cake flour
1/2 teaspoon  ground cinnamon
2 tablespoons  frozen apple juice concentrate, thawed
1 tablespoon  canola oil
For Cake:
1 16-ounce can  pears packed in light syrup, drained
1 tablespoon  butter
1 cup  sugar
1   large egg
1   large egg white
1 tablespoon  canola oil
1 tablespoon  vanilla extract
2 1/4 cups  unsifted cake flour
1 teaspoon  baking powder
1 teaspoon  baking soda
1/2 teaspoon  salt
1 cup  plain nonfat yogurt or nonfat sour cream
1 12-ounce package  fresh cranberries (3 cups)
Cranberry Streusel Coffee Cake Recipe at
To make streusel: Stir together brown sugar, 2/3 cup flour and cinnamon in a medium bowl. Sprinkle in apple juice concentrate and oil and blend with a fork or your fingers until crumbly.

To make cake: Puree pears in a food processor or blender. Transfer to a wide saucepan and cook over medium-low heat, stirring almost constantly, until reduced to 1/2 cup, 8 to 10 minutes. Transfer to a large bowl and let cool completely.

Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with nonstick cooking spray.

Melt butter in a small saucepan over medium heat. Cook, swirling the pan, until the butter turns a light nutty brown, about 1 minute. Whisk into the pear puree. Add sugar, egg, egg white, oil and vanilla, whisking until smooth.

Sift together 2 1/4 cups flour, baking powder, baking soda and salt; add to the pear mixture alternately with yogurt (or sour cream).

Spread half of the batter in the bottom of the prepared pan. Top with cranberries, then the remaining batter. Sprinkle the streusel over the top. Bake until a cake tester inserted in the center comes out clean, 40 to 45 minutes. Serve warm.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Streusel & Crumb Cakes: Coffee & Tea Favorites
 Cranberry Cakes & Breads
Nutrition Facts per Serving
Yield:   12 servings
Calories: 302
Fat. Total: 4g
Protein: 5g
Carbohydrates, Total: 62g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 21mg
Sodium: 274mg
% Cal. from Fat: 12%
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