Cranberry Streusel Coffee Cake

1 Review
From: EatingWell Magazine Holiday Issue 1995

Pureed canned pears keep this healthful coffee cake moist.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 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
  • 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)

Preparation

  • Active

  • Ready In

  1. 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.
  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 1/2 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 2 1/4 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.

Nutrition information

  • 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: 4
  • Exchanges: 1 1/2 starch, 1/2 fruit, 1/2 other carbohydrate, 1/2 fat

Reviews 1

January 20, 2015
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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