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Pear & Cherry Coffee Cake
Cooking spray
3 cups sliced pears * (peel, core, quarter apples, cut into 1/8-inch slices)
Juice of 1 lemon
3/4 cup brown sugar, firmly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 cup dried tart cherries
3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
2 cups granulated sugar
1 cup unsalted butter, cut into 1/2 - inch pieces
4 large eggs
2 teaspoons vanilla extract
Preheat oven to 350°F. Lightly coat Cuisinart Roast Bake Pan with cooking spray. Place the apples, lemon juice, brown sugar, cinnamon, nutmeg, and dried cranberries in a medium bowl. Toss gently to combine; reserve.
Place the flour, baking powder, and salt in a medium bowl. Mix on Speed 1 to blend and aerate, 15 seconds; reserve.
Place the sugar and butter in a large bowl. Mix on Speed 3 to cream until well blended, 1 minute. Add eggs and vanilla, mix on Speed 3 until smooth and creamy, about 50 seconds. Add the flour mixture, mix on Speed 1 until combined and smooth, 1 minute. Batter will be very thick. Spread 2/3 of the batter in the prepared pan. Top evenly with the apple/cranberry mixture. Spoon the remaining batter randomly over the top of the apples. Bake in the preheated oven for 55 - 60 minutes, until a tester inserted in the center comes out clean. Cool in pan on a wire rack for at least 30 minutes before cutting.

Servings: Makes 18 - 24 servings

Nutritional information per serving

calories 253 (31% from fat) · carb 56g · protein 3g · fat 9g · sat fat 5g · chol 75mg · sod 151mg ·

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