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Cranberry Streusel Coffee Cake -- w

Source of Recipe

Recipes From Friends 2004
Cranberry Streusel Coffee Cake -- w
Serves: 12

1 can (16 ounces) pears, drained and puréed
1 tablespoon butter
1 cup granulated sugar
1 egg plus 1 egg white
2 tablespoons canola oil
1 tablespoon vanilla extract
2 1/4 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nonfat sour cream
3 cups frozen cranberries

STREUSEL TOPPING
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons frozen apple-juice concentrate, thawed


Preheat oven to 350°F. Coat a 9-inch by 13-inch baking pan with nonstick cooking spray. In saucepan, over medium heat, cook pear purée, stirring, until reduced to 1/2 cup. Cool.

In small saucepan, over medium heat, cook butter, swirling, about 1 minute, until lightly browned. In large bowl, whisk pear purée, butter, sugar, egg, egg white, vanilla and 1 tablespoon of the oil until smooth.

Sift cake flour, baking powder, baking soda and salt; add alternately with sour cream to pear mixture. Spread half of batter in pan; top with cranberries and rest of batter.

In medium bowl, stir together all-purpose flour, brown sugar and cinnamon. Blend in apple-juice concentrate and remaining oil until crumbly. Sprinkle over batter. Bake 45 minutes, or until a toothpick comes out clean from middle.

Per serving: About 284 calories, 5 g proteins, 59 g carbohydrates, 4 g fat, 13% calories from fat, 21 mg cholesterol, 225 mg sodium, 2 g fiber. +++WWP: 6