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Cranberry-Pear Coffee Cake

 Cranberry-Pear Coffee Cake
This is my favorite cake to make for last-minute occasions. I also make it to give to friends because it always turns out just right, and it’s made with ingredients I normally have on hand. —Beverly Lovegrove, Winnipeg, Manitoba
12 ServingsPrep: 25 min. Bake: 40 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon sugar, divided
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 3/4 cup buttermilk
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 large pear, peeled and coarsely chopped
  • 1 cup fresh or frozen cranberries, thawed and chopped
  • 1 teaspoon grated orange peel
  • 1 tablespoon brown sugar

Directions

  • In a large bowl, combine the flour, 3/4 cup sugar, cinnamon, baking
  • powder, salt and baking soda. In a small bowl, whisk the egg,
  • buttermilk, butter and vanilla. Stir into dry ingredients just until
  • moistened. Fold in the pear, cranberries and orange peel.
  • Transfer to a 9-in. springform pan coated with cooking spray and
  • dusted with flour. Combine brown sugar and remaining sugar; sprinkle
  • over batter. Bake at 350° for 40-45 minutes or until a toothpick
  • inserted near the center comes out clean. Cool for 10 minutes before
  • removing from pan to a wire rack. Serve warm. Yield: 12 servings.

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Cranberry-Pear Coffee Cake (continued)

Directions (continued)

Nutritional Facts: 1 slice equals 194 calories, 5 g fat (3 g saturated fat), 29 mg cholesterol, 219 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.