- Special Pricing
Cranberry Streusel Coffee Cake
- Active Time 35m
- Total Time 1h 15m
Pureed canned pears keep this healthful coffee cake moist.
- For the Streusel:
- 1/2 cup packed brown sugar
- 2/3 cup all-purpose flour or cake flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons frounceen apple juice concentrate, thawed
- 1 tablespoon canola oil
- For the 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)
FOR THE STREUSEL: Stir together the brown sugar, 2/3 cup flour and cinnamon in a medium bowl. Sprinkle in the apple juice concentrate and oil and blend with a fork or your fingers until crumbly.
FOR THE CAKE: Puree the 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 degrees F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.
Melt the 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 1/2 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 Publisher. All rights reserved.
nutrition information per serving
302 calories; 4g total fat; 1g total saturated fat; 21mg cholesterol; 274mg sodium; 62g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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