Desserts
Pear & Cherry Coffee Cake
Makes 18 - 24 servings
Pear & Cherry Coffee Cake
Makes 18 - 24 servings
Calories 253 (31% from fat) · carb 56g · protein 3g · fat 9g · sat fat 5g · chol 75mg · sod 151mg ·
Ingredients
- Cooking spray
- 3 cups sliced pears * (peel, core, quarter apples, cut into ⅛-inch slices)
- Juice of 1 lemon
- ¾ cup brown sugar, firmly packed
- 1 tablespoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ cup dried tart cherries
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 2 cups granulated sugar
- 1 cup unsalted butter, cut into ½ - inch pieces
- 4 large eggs
- 2 teaspoons vanilla extract
Preparation
- Preheat oven to 350°F. Lightly coat Cuisinart Roast Bake Pan with cooking spray.
- Place the apples, lemon juice, brown sugar, cinnamon, nutmeg, and dried cranberries in a medium bowl. Toss gently to combine; reserve.
- Place the flour, baking powder, and salt in a medium bowl. Mix on Speed 1 to blend and aerate, 15 seconds; reserve. Place the sugar and butter in a large bowl. Mix on Speed 3 to cream until well blended, 1 minute. Add eggs and vanilla, mix on Speed 3 until smooth and creamy, about 50 seconds. Add the flour mixture, mix on Speed 1 until combined and smooth, 1 minute. Batter will be very thick.
- Spread ⅔ of the batter in the prepared pan. Top evenly with the apple/cranberry mixture. Spoon the remaining batter randomly over the top of the apples. Bake in the preheated oven for 55 - 60 minutes, until a tester inserted in the center comes out clean. Cool in pan on a wire rack for at least 30 minutes before cutting.
