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If you want a change-of-pace cake that's full of fall flavors, try this pairing of cranberries and pears. The nutty filling and glaze topping elevate it from a coffee cake to a special dessert.
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Nutritional Facts 1 serving (1 slice) equals 400 calories, 17 g fat (8 g saturated fat), 78 mg cholesterol, 340 mg sodium, 60 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Cranberry Pear Cake in Country Woman September/October 2006, p41
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Reviewed on Jun. 06, 2013 by Joscy
Have been **eyeing** this cake for few weeks now. Let me ask, is it really necessary to peel the pears, or can they be diced finely to avoid the extra step? Thank you to those who reply.
Reviewed on Jan. 04, 2012 by kitty62862
This cake is very special, I made it for Christmas. Be sure you grease and flour properly, so the cake come out in one piece. Mine fell apart, but it was still delicious.
Reviewed on Nov. 02, 2010 by Kris Countryman
Loved this cake. I have a large pear tree and was looking for a cake recipe using pears. This is tops. I served it for a birthday dinner and it was really enjoyed.
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