- 1/2 cup packed brown sugar
- 2/3 cup all-purpose flour, or cake flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoon frozen apple juice concentrate, thawed
- 1 tablespoon canola oil
- 1 16-ounce c pears packed in light syrup, drained
- 1 tablespoon butter
- 1 cup sugar
- 1 large egg
- 1 large egg white
- 1 tablespoon vanilla extract
- 2 1/4 cups unsifted cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain nonfat yogurt, or nonfat sour cream
- 1 12-ounce p fresh cranberries, (3 cups)
To make streusel: Stir together brown sugar, 2/3 cup flour and cinnamon in a medium bowl. Sprinkle in apple juice concentrate and oil and blend with a fork or your fingers until crumbly.
To make cake: Puree pears in a food processor or blender. Transfer to a wide saucepan and cook over medium-low heat, stirring almost constantly, until reduced to 1/2 cup, 8 to 10 minutes. Transfer to a large bowl and let cool completely.
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with nonstick cooking spray.
Melt butter in a small saucepan over medium heat. Cook, swirling the pan, until the butter turns a light nutty brown, about 1 minute. Whisk into the pear puree. Add sugar, egg, egg white, oil and vanilla, whisking until smooth.
Sift together 2 1/4 cups flour, baking powder, baking soda and salt; add to the pear mixture alternately with yogurt (or sour cream).
Spread half of the batter in the bottom of the prepared pan. Top with cranberries, then the remaining batter. Sprinkle the streusel over the top. Bake until a cake tester inserted in the center comes out clean, 40 to 45 minutes. Serve warm.
- Serving: Per serving
- Calories: 302
- Carbohydrates: 62g
- Fat: 4g
- Protein: 5g
- Dietary Fiber: 2g
- Saturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 21mg
- Potassium: 84mg
- Sodium: 274mg
- Exchanges: 1 1/2 starch, 1/2 fruit, 1/2 other carbohydrate, 1/2 fat
- Carbohydrate Servings: 4