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
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- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- November/December 1994