Cranberry Pear Crumb Cake

Name: Cranberry Pear Crumb Cake
Yield: 16
Ingredients: 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; 3/4 cup cold butter; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons ground cinnamon; 3/4 cup sugar; 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

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

Nutrition Information (Amount per serving)

Total Fat 14g 21%, Saturated Fat 7g 33%, Cholesterol 65mg 21%, Sodium 220mg 9%, Potassium 105mg 3%, Total Carbohydrate 62g 21%, Dietary Fiber 2g 8%, Vitamin A 6%, Vitamin C 0%, Calcium 6%, Iron 8%, Vitamin D 2%, Vitamin E 4%, Thiamin 15%, Riboflavin 10%, Niacin 8%, Vitamin B6 0%, Folic Acid 10%, Vitamin B12 2%, Pantothenic Acid 4%, Phosphorus 6%, Magnesium 2%, Zinc 2%, Selenium 20%, Copper 4%, Manganese 15%

Nutrition Other (Amount per serving)

Calories 390, Calories from Fat 120, Trans Fat 0g, Monounsaturated Fat 3 1/2g, Polyunsaturated Fat 2 1/2g, Soluble Fiber 0g, Insoluble Fiber 1g, Sugars 39g, Protein 4g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 4, Starch 1 1/2, Fruit 0, Other Carbohydrate 2 1/2, 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 1/2, Fruits 0c, Vegetables 0c, Grains 2oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 3tsp