Cranberry Streusel Coffee Cake
Adapted from Eating Well magazine.
2/3 cup all-purpose flour
2/3 cup packed brown sugar
2/3 cup walnuts, finely chopped
1 tsp DLM Ground Cinnamon
1/4 tsp salt
5 Tbsp butter, melted
(1) 15-oz can pears in light syrup, drained
1 Tbsp butter
1 cup sugar
1 large egg
1 large egg white
1 Tbsp canola oil
1 Tbsp vanilla extract
2¼ cups unsifted cake flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup plain nonfat yogurt
(1) 12-oz package fresh cranberries (3 cups)
Preheat oven to 350°F. Coat a 9x13-inch baking dish with nonstick cooking spray.
Streusel: Stir together flour, brown sugar, walnuts, cinnamon, and salt. Stir in melted butter and blend with a fork or your fingers until crumbly. Set aside.
Cake: Purée pears in a food processor or blender. Transfer to a wide saucepan and cook over medium-low heat, stirring almost constantly, until reduced to ½ cup, 8–10 minutes. Transfer to a large bowl and cool completely. Melt butter in a small saucepan over medium heat. Cook, swirling the pan until the butter turns a light nutty brown, about 1 minute. Whisk into pear purée. Add sugar, egg, egg white, oil, and vanilla, whisking until smooth. Sift together cake flour, baking powder, baking soda, and salt; add to pear mixture alternately with yogurt.
Spread half of the batter in the bottom of the prepared pan. Top with cranberries, then remaining batter. Sprinkle streusel over the top. Bake until a cake tester inserted in the center comes out clean, 40–45 minutes. Serve warm.
Makes 12 servings
Prep Time: 35 Minutes
Cook Time: 40 Minutes
Per serving: 364 calories (29% calories from fat); 12g total fat; 4g saturated fat; 33mg cholesterol; 378mg sodium; 62g total carbohydrates; 3g dietary fiber; 5g protein;
Allergy Warning: Contains milk and eggs and wheat and other nuts