Ingredients

• 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)

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Cooking Directions

Step 1

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.

Step 2

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.

Step 3

Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with nonstick cooking spray.

Step 4

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.

Step 5

Sift together 2 1/4 cups flour, baking powder, baking soda and salt; add to the pear mixture alternately with yogurt (or sour cream).

Step 6

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.