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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 12 |
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If you want a change-of-pace cake that's full of fall flavors, try this pairing of cranberries and pears. The nutty filling and glaze topping elevate it from a coffee cake to a special dessert. Ingredients:
1 cup packed brown sugar |
3/4 cup chopped pecans |
1/3 cup chopped dried cranberries |
1 teaspoon apple pie spice |
batter: |
1/2 cup butter, softened |
1 cup sugar |
3 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup (8 ounces) sour cream |
2 cups chopped peeled ripe pears |
glaze: |
1 cup confectioners' sugar |
5 teaspoons 2% milk |
4-1/2 teaspoons butter, melted |
1/4 teaspoon apple pie spice |
1/4 teaspoon vanilla extract |
Directions:
1. In a small bowl, combine the brown sugar, pecans, cranberries and apple pie spice; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream just until combined. Fold in pears.
3. Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with half of the pecan mixture; top with remaining batter and pecan mixture.
4. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5. In a small bowl, whisk the glaze ingredients until smooth; drizzle over cake. Yield: 12-14 servings.
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