Cranberry Pear Crumb Cake
- 16 Servings
- 390 Calories per Serving
This lovely cake makes a festive addition to the buffet table and a great coffee cake for breakfast the next day…that is, if there are any leftovers!
Ingredient List
Fruit Mixture
- 1 1/2 cups fresh or frozen cranberries
- 1/4 cup water
- 1/3 cup sugar
- 1/2 teaspoon grated lemon peel
- 2 pears, peeled and chopped
Topping:
- 3/4 cup cold butter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup sugar
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1 3/4 cups sugar
- 1 teaspoon vanilla
- 3 eggs
- 3/4 cup from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt
Preparation
- In a 1-quart saucepan, combine cranberries, water, sugar, and lemon zest. Cook over medium heat, stirring occasionally, for about 15 minutes or until water has evaporated and cranberries are tender. Remove from heat and stir in pears. Let cool to room temperature.
- To make the Topping, place butter, flour, cinnamon, and sugar in a bowl of food processor. Cover and pulse several times until the mixture resembles coarse crumbs. Set aside.
- To make the Cake, in a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside. Beat oil, sugar, vanilla, and eggs in medium bowl. Beat with electric mixer on medium speed about 1 minute. Add yoghurt and mix until well combined. Reduce speed to low and add one half of the flour mixture, allowing it to become incorporated into the batter. Add remaining flour and mix until just incorporated, scraping down sides of bowl.
- Transfer batter to a greased and floured 13x9-inch cake pan. Sprinkle cranberry-pear mixture evenly over the top of the batter. Sprinkle with the topping mixture, gently pressing it down into the batter.
- Bake at 350°F for 45 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Tips
- Feel free to use Mountain High™ Plain Low Fat Yoghurt instead of Mountain High™ Original Plain Whole Milk Yoghurt, if you'd like.
Nutrition Information
Servings: 16
Serving size: 1 Serving
Amount per serving (Calories ): 390
| Food component / Nutrient | Amount | % Daily Value* |
|---|---|---|
| Total Fat | 14g | 21% |
| Saturated Fat | 7g | 33% |
| Trans Fat | 0g | % Value not available |
| Cholesterol | 65mg | 21% |
| Sodium | 220mg | 9% |
| Total Carbohydrate | 62g | 21% |
| Dietary Fiber | 2g | 8% |
| Soluble Fiber | 0g | % Value not available |
| Sugars | 39g | % Value not available |
| Protein | 4g | % Value not available |
| Vitamin D | Value not available | 2% |
| Vitamin E | Value not available | 4% |
| Calcium | Value not available | 6% |
| Iron | Value not available | 8% |
| Potassium | 105mg | 3% |
| Thiamin | Value not available | 15% |
| Riboflavin | Value not available | 10% |
| Niacin | Value not available | 8% |
| Vitamin B6 | Value not available | 0% |
| Vitamin B12 | Value not available | 2% |
| Pantothenic Acid | Value not available | 4% |
| Phosphorus | Value not available | 6% |
| Magnesium | Value not available | 2% |
| Zinc | Value not available | 2% |
| Manganese | Value not available | 15% |
| Selenium | Value not available | 20% |
| Copper | Value not available | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 1&½,
- Fruit 0,
- Other Carbohydrate 2&½,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 0,
- Very Lean Meat 0,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 2&½,
- Fruits 0c,
- Vegetables 0c,
- Grains 2oz-eq,
- Meat & Beans 0oz-eq,
- Dairy 0c,
- Fats & Oils 3tsp
Carbohydrate Choice
- Choices per serving4
