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Topping
1
/
4
cup packed brown
sugar
2 tablespoons
all-purpose flour
1
/
2
teaspoon cinnamon
1 tablespoon
margarine or butter
1 firm ripe pear,
peeled, cored
Coffee Cake
1
/
2
cup sour cream
1
/
4
cup margarine or
butter, softened
1
/
2
cup sugar
1
/
4
cup fat-free egg
substitute or 1 egg
1
1
/
4
cups all-purpose
flour
1 teaspoon baking
powder
1
/
2
teaspoon
baking soda
1
/
2
cup cranberries
Grease and flour 8 or 9-inch round cake pan.
Position multipurpose blade in work bowl. Add
brown sugar, flour, cinnamon, and 1 tablespoon
margarine. Process to mix until crumbly, about
10 seconds. Set aside.
Exchange multipurpose blade for reversible
slicing/shredding disc to slice. Add pear, cut to fit
feed tube, if necessary. Process to slice. Set aside.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add sour cream,
1
/
4
cup
margarine, sugar, and egg substitute. Process to mix
well, about 20 seconds, scraping sides of bowl after
10 seconds, if necessary. Add flour, baking powder,
and baking soda. Process just until combined, about
10 seconds. Add cranberries. Pulse 10 times, about
1 second each time, until coarsely chopped.
Spread batter in baking pan. Arrange pear slices
over batter. Sprinkle topping over pears. Bake at
350˚F for 40 to 45 minutes, until toothpick inserted
in center comes out clean.
Yield: 8 servings.
Per serving: About 263 cal, 3 g pro, 40 g car,
10 g fat, 10 mg chol, 206 mg sod.
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CRANBERRY PEAR COFFEE CAKE
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