Cranberry Streusel Coffee Cake
From EatingWell: November/December 1994
Pureed canned pears keep this healthful coffee cake moist.
- 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)
- 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°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.
Per serving: 302 calories; 4 g fat (1 g sat, 2 g mono); 21 mg cholesterol; 62 g carbohydrates; 5 g protein; 2 g fiber; 274 mg sodium; 84 mg potassium.
Carbohydrate Servings: 4
Exchanges: 1 1/2 starch, 1/2 fruit, 1/2 other carbohydrate, 1/2 fat
More From EatingWell
Ring in the new year with low-calorie recipes from our new issue...
Jump-start your morning with our healthy, low-calorie...
A perfectly ripe avocado is the perfect addition to salads,...
It’s time for the avocado to shake its bad rap: sinfully...
Celebrate the holiday season with low-calorie recipes from our...
Skip the super-greasy fried food and creamy dips and go for...
Make a healthy snack for kids with one of our easy snack...
When you’re watching your diet, snacking healthfully can keep...
Eating healthy snacks is a good way to stave off hunger pangs...
Spaghetti and Meatballs is a classic, comforting Italian...
Having a snack attack? Stock your fridge and pantry with...
Indulge in something sweet with our delicious vegan dessert...
Resolve to eat healthier? No matter how busy you are, get in...
Breakfast is the most important meal—giving you a much-needed...
People who are most successful at losing weight—and keeping...
If you’re in a rush and thinking about skipping breakfast,...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- November/December 1994