CRANBERRY-PEAR COFFEE CAKE
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.