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Cranberry Streusel Coffee Cake

  • 35 m
  • 1 h 15 m
Patsy Jamieson
“Pureed canned pears keep this healthful coffee cake moist.”


    • 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)


  • 1 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.
  • 2 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.
  • 3 Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with nonstick cooking spray.
  • 4 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.
  • 5 Sift together 2¼ cups flour, baking powder, baking soda and salt; add to the pear mixture alternately with yogurt (or sour cream).
  • 6 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.
ALL RIGHTS RESERVED © 2019 Printed From 8/24/2019