Pear & Cherry Coffee Cake

Cooking spray 3 cups sliced pears * (peel, core, quarter apples, cut into ⅛-inch slices) Juice of 1 lemon ¾ cup brown sugar, firmly packed 1 tablespoon ground cinnamon ½ teaspoon freshly grated nutmeg ½ cup dried tart cherries 3 cups all-purpose flour 1 tablespoon baking powder ¾ teaspoon salt 2 cups granulated sugar 1 cup unsalted butter, cut into ½ - inch pieces 4 large eggs 2 teaspoons vanilla extract

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

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 ⅔ 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.