Cranberry-Pear Coffee Cake

Sweetened dried cranberries are available year-round in the produce department of many supermarkets or at food co-ops. Refrigerate leftover fruit in a tightly sealed plastic bag.

Cranberry-Pear Coffee Cake

PillsburyRecipe by Pillsbury

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20 minutes

1 hour 10 minutes

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    Ingredients

    • TOPPING
    • 1  cup chopped peeled pears
    • 1  teaspoon lemon juice
    • 1/2  cup sweetened dried cranberries
    • 1/4  cup graham cracker crumbs
    • 2  tablespoons brown sugar
    • 1  tablespoon All Purpose Flour
    • 1/4  teaspoon allspice
    • 1/8  teaspoon ginger
    • CAKE
    • 1/3  cup sugar
    • 1/4  cup margarine or butter
    • 2  egg whites
    • 1/4  teaspoon lemon extract or 1 teaspoon grated lemon peel
    • 3/4  cup All Purpose Flour
    • 1/4  cup graham cracker crumbs
    • 1  teaspoon baking soda
    • 1/4  teaspoon salt
    • 1/4  teaspoon allspice
    • 1/8  teaspoon ginger
    • 1/4  cup skim milk

    Directions

    1. 1Heat oven to 350°F. Spray 9 or 8-inch square pan with nonstick cooking spray. In medium bowl, combine pears and lemon juice; toss gently to coat. Add all remaining topping ingredients; mix lightly. Set aside.
    2. 2In large bowl, combine sugar and margarine; beat at medium speed until well blended. Add egg whites and lemon extract; blend well. Lightly spoon flour into measuring cup; level off. Add flour and all remaining cake ingredients; mix well. Pour batter into sprayed pan. Spoon topping evenly over batter.
    3. 3Bake at 350°F. for 25 to 28 minutes or until top is golden brown and toothpick inserted in center comes out clean. DO NOT OVERBAKE. Serve warm or cool, cut into squares.

    Categories: Course, Breads, Coffee Cakes, Breakfast, Coffee Cakes

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