Taste of Home
Cranberry-Pear Coffee Cake
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
YIELD: 12 servings.
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
Ingredients
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2 cups all-purpose flour
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3/4 cup plus 1 tablespoon sugar, divided
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1-1/2 teaspoons ground cinnamon
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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1 large egg
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3/4 cup buttermilk
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1/4 cup butter, melted
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1 teaspoon vanilla extract
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1 large pear, peeled and coarsely chopped
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1 cup fresh or frozen cranberries, thawed and chopped
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1 teaspoon grated orange zest
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1 tablespoon brown sugar
Directions
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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.
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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.
Nutrition Facts
1 slice: 194 calories, 5g fat (3g saturated fat), 29mg cholesterol, 219mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 3g protein.
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