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Cranberry-Pear Coffee Cake Recipe

Cranberry-Pear Coffee Cake Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling YIELD:12 servings


  • 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 large 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 zest
  • 1 tablespoon brown sugar


  • 1. 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 zest.
  • 2. 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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 12 servings.

Nutritional Facts

1 slice: 194 calories, 5g fat (3g saturated fat), 29mg cholesterol, 219mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Cranberry-Pear Coffee Cake

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Reviewed Dec. 28, 2015

"Made with apples instead of pears; delicious!"

Reviewed Jun. 6, 2013

"Pears are one of my favorite fruits, so finding this recipe being **diabetic friendly** will suit me to a tee. Look fwd. to making AND sharing recipe. Thank You!"

Reviewed Dec. 1, 2012

"Made this yesterday. First time I've ever made a coffe cake. It was easy and came out great. The flavor is amazing. Will definitely be sharing the recipe and making this again myself."

Reviewed Nov. 25, 2012

"Made it today. great recipe! Very easy to make. Moist, not excessively sweet, and my family loved it! even my very picky 4 year old got to help and even ate a piece! Love this recipe!"

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