Pureed canned pears keep this healthful coffee cake moist.

Patsy Jamieson
Source: EatingWell Magazine, Holiday Issue 1995


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • 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 degrees 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.

Nutrition Facts

311 calories; protein 4.9g; carbohydrates 63.6g; dietary fiber 2.3g; sugars 35.8g; fat 4.1g; saturated fat 1g; cholesterol 18.5mg; vitamin a iu 70.8IU; vitamin c 7.3mg; folate 77.3mcg; calcium 60.5mg; iron 2.4mg; magnesium 12.6mg; potassium 159.8mg; sodium 279.1mg; thiamin 0.3mg.

Reviews (1)

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Rating: 4 stars
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 Read More