Are you still looking for that perfect Christmas morning addition to your brunch? This coffeecake fits the bill nicely. Studded with pears and cranberries and topped with a delicious streusel, it is festive, delicious and will win rave reviews from whomever is lucky enough to get to eat it!
Start by combining the flour, sugar, cinnamon,
baking powder, baking soda and salt in a large bowl. In a large measuring cup, combine the egg, buttermilk, butter and vanilla.
Whisk well, then add the wet ingredients to the dry,
and stir just until all the dry ingredients are moistened. Fold in the cranberries
and the pears.
Spread the batter into a greased and floured springform pan.
For the topping, combine the flour, oatmeal, brown sugar, orange zest and butter.
Cut in the butter until the mixture resembles coarse crumbs, then sprinkle the topping over the cake batter.
Bake for about 45 minutes, then cool on a wire rack for 20 minutes or so before removing the side of the pan.
This is delicious served either warm or at room temperature.
One year ago: Snickers Fudge
Two years ago: Caramel Corn with Peanuts
Three years ago: Sausage and Spinach Stromboli
Four years ago: Cranberry Bread
Cranberry Pear Coffeecake
Cake:
2 cups flour
3/4 cup sugar
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg
3/4 cup buttermilk
1/4 cup butter, melted
1 tsp. vanilla
1 large pear, peeled and coarsely chopped
1 cup fresh or frozen cranberries, thawed and chopped
Streusel topping:
1/4 cup flour
1/4 cup oatmeal
1/4 cup brown sugar
1 tsp. grated orange peel
3 Tbsp. cold butter, cut into chunks
In a large bowl, combine the flour, sugar, cinnamon, baking powder, salt and baking soda. In a small bowl, whisk the egg, buttermilk, butter and vanilla. Stir the wet ingredients into dry ingredients just until moistened. Fold in the pear and cranberries.
Transfer to a 9-in. springform pan coated with cooking spray and dusted with flour. Combine flour, oatmeal brown sugar and orange zest. Cut in butter until the mixture resembles coarse crumbs; sprinkle over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 20 minutes before removing from pan to a wire rack. Makes 12 servings.
Are you still looking for that perfect Christmas morning addition to your brunch? This coffeecake fits the bill nicely. Studded with pears and cranberries and topped with a delicious streusel, it is festive, delicious and will win rave reviews from whomever is lucky enough to get to eat it!
Start by combining the flour, sugar, cinnamon,
baking powder, baking soda and salt in a large bowl. In a large measuring cup, combine the egg, buttermilk, butter and vanilla.
Whisk well, then add the wet ingredients to the dry,
and stir just until all the dry ingredients are moistened. Fold in the cranberries
and the pears.
Spread the batter into a greased and floured springform pan.
For the topping, combine the flour, oatmeal, brown sugar, orange zest and butter.
Cut in the butter until the mixture resembles coarse crumbs, then sprinkle the topping over the cake batter.
Bake for about 45 minutes, then cool on a wire rack for 20 minutes or so before removing the side of the pan.
This is delicious served either warm or at room temperature.
One year ago: Snickers Fudge
Two years ago: Caramel Corn with Peanuts
Three years ago: Sausage and Spinach Stromboli
Four years ago: Cranberry Bread
Cranberry Pear Coffeecake
Cake:
2 cups flour
3/4 cup sugar
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg
3/4 cup buttermilk
1/4 cup butter, melted
1 tsp. vanilla
1 large pear, peeled and coarsely chopped
1 cup fresh or frozen cranberries, thawed and chopped
Streusel topping:
1/4 cup flour
1/4 cup oatmeal
1/4 cup brown sugar
1 tsp. grated orange peel
3 Tbsp. cold butter, cut into chunks
In a large bowl, combine the flour, sugar, cinnamon, baking powder, salt and baking soda. In a small bowl, whisk the egg, buttermilk, butter and vanilla. Stir the wet ingredients into dry ingredients just until moistened. Fold in the pear and cranberries.
Transfer to a 9-in. springform pan coated with cooking spray and dusted with flour. Combine flour, oatmeal brown sugar and orange zest. Cut in butter until the mixture resembles coarse crumbs; sprinkle over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 20 minutes before removing from pan to a wire rack. Makes 12 servings.
