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Cranberry Streusel Coffee Cake
Cranberry Streusel Coffee Cake
1 Review
From: EatingWell Magazine, Holiday Issue 1995
Pureed canned pears keep this healthful coffee cake moist.
- By: Patsy Jamieson EatingWell Recipe Contributor
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup packed brown sugar
- ⅔ cup all-purpose flour, or cake flour
- ½ teaspoon ground cinnamon
- 2 tablespoons frozen apple juice concentrate, thawed
- 1 tablespoon canola oil
- 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
- 2¼ cups unsifted cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup plain nonfat yogurt, or nonfat sour cream
- 1 12-ounce package fresh cranberries, (3 cups)
Preparation
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Active
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Ready In
- To make streusel: Stir together brown sugar, ⅔ 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 ½ 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 2¼ 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.
- Per serving: 311 calories; 4 g fat(1 g sat); 2 g fiber; 64 g carbohydrates; 5 g protein; 77 mcg folate; 18 mg cholesterol; 36 g sugars; 71 IU vitamin A; 7 mg vitamin C; 60 mg calcium; 2 mg iron; 279 mg sodium; 160 mg potassium
- Carbohydrate Servings: 4½
- Exchanges: 1½ starch, ½ fruit, ½ other carbohydrate, ½ fat
Reviews 1
January 20, 2015
By: EatingWell User
Tart and Moist Breakfast Bread
I was looking for a way to use fresh cranberries in a healthful way and found this recipe. It was easy to throw together. Works with applesauce as well as pears. I just used apple juice instead of concentrate in the streusel topping, which also worked. I was pretty impressed with the crunchiness of the streusel out of the oven. The cake's texture is fantastic; it really holds together well when taken from the pan and is dense and moist, but not too sweet. I love the tartness of cranberries and you get a lot of tart from this. If you prefer sweeter breakfast breads (I don't), you may wish to add more sugar.
Pros: tart, not too sweet, great texture, easy to make
