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2 cups all-pur­pose flour / cup plus 1 tbsp su­gar, 34 di­vided 11/ tsp ground cin­na­mon 2 1 tsp bak­ing pow­der / tsp salt 12 / tsp bak­ing soda 14 1 egg / cup but­ter­milk 34 / cup but­ter, melted 14 1 tsp vanilla ex­tract 1 large pear, peeled and

coarsely chopped 1 cup fresh or frozen cran­ber­ries, thawed and chopped 1 tsp grated or­ange peel 1 tbsp brown su­gar Prep Time: 25 min­utes Bake Time: 40 min­utes + cool­ing Yields: 12 serv­ings 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 and sprin­kle over bat­ter. Bake at 350°F for 40-45 min­utes or un­til a tooth­pick in­serted near the centre comes out clean. Cool for 10 min­utes be­fore re­mov­ing from pan to a wire rack. Serve warm. NU­TRI­TIONAL IN­FOR­MA­TION Amount Per Serv­ing (1 slice): 194 calo­ries, 5 g fat, 29 mg choles­terol, 219 mg sodium, 35 g car­bo­hy­drate, 1 g fi­bre, 3 g pro­tein.

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