Cranberry-Pear Coffee Cake |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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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 itâs made with ingredients I normally have on hand. Ingredients:
2 cups king arthur unbleached all-purpose flour |
3/4 cup plus 1 tablespoon sugar, divided |
1-1/2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 egg |
3/4 cup buttermilk |
1/4 cup butter, melted |
1 teaspoon vanilla extract |
1 large pear, peeled and coarsely chopped |
1 cup fresh or frozen cranberries, thawed and chopped |
1 teaspoon grated orange peel |
1 tablespoon brown sugar |
Directions:
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 peel.
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 near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 12 servings.
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