Shelly's Recipe

CRANBERRY STREUSEL COFFEE CAKE

Category: Coffee Cake

Streusel
1/2 cup packed brown sugar
2/3 cup white flour
1/2 tsp ground cinnamon
2 tbsp frozen apple juice concentrate, thawed
1 tbsp canola oil

Cake
1 (16 oz) can pears packed 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
21/4 cups cake flour (unsifted)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup plain yogurt or nonfat sour cream
1 (12 oz) pkg fresh cranberries (3 cups)

Preheat oven to 350. Lightly oil a 9-by-13-inch baking dish or coat with nonstick cooking spray.

To make streusel: In a medium bowl, stir together brown sugar, flour and cinnamon. Sprinkle in apple juice concentrate and oil and blend with a fork or your fingers until crumbly.

To make cake: In a food processor or blender, puree pears. Transfer to a wide saucepan and cook over medium-low heat, stirring almost constantly, until reduced to 1/2 cup, 8 to 10 minutes. Transfer to a large bowl and let cool completely.

In a small saucepan, melt butter over medium heat. Cook, swirling the pan, until the butter turns a light nutty brown, about 60 seconds. Whisk into the pear puree. Add sugar, egg, egg white, oil and vanilla, whisking until smooth. Sift together flour, baking powder, baking soda and salt; add to the pear mixture alternately with yogurt or sour cream. Spread half of the batter in the bottom of the prepared pan. Top with cranberries, then the remaining batter. Sprinkle streusel over the top. Bake for 40 to 45 minutes, or until a cake tester inserted in the center comes out clean. Serve warm.