This is a delicous, healthy alternative to orginial coffee cake. I made this for my friend Perky (mentioned in the last post) when he came for brunch before leaving for PA. It turned out to be a hit and he took about half with him for the road!
– 2 1/4 cups whole-wheat pastry flour
– 1/3 cup natural homemade or no-sugar added applesauce
– 1 tablespoon butter, softened
– 1 tablespoon canola oil
– 3/4 cup sugar
-1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 3/4 teaspoon salt1 teaspoon ground cinnamon
– 1/4 cup chopped walnuts
– 1 large egg
– 1/2 cup nonfat plain yogurt
-1 teaspoon vanilla extract
– 2 small, firm, ripe pears, cored and cut into 1/2-inch pieces
– 1/2 cup dried cranberries or golden raisins
- Combine 1/4 cup flour, fruit applesauce, butter and oil in a food processor and process until smooth. Spread in a shallow pan, cover and freeze until firm but not stiff, about 45 minutes.
- Preheat oven to 350°F. Coat a 9-inch square baking pan with cooking spray
- Whisk remaining 2 cups flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl.
- Cut the chilled fruit-puree mixture into small pieces and work into dry ingredients with your fingers or a pastry blender until crumbly.
- Measure out 1 cup and mix with walnuts.
- Whisk egg, yogurt and vanilla in a small bowl until smooth.
- Stir the egg mixture into remaining dry ingredients with a rubber spatula until just moistened. Fold in pears and cranberries (or raisins).
- Spread the batter into prepared pan.
- Sprinkle the walnut mixture evenly over batter and press gently to help crumbs adhere.
- Bake the cake until top is golden and a skewer inserted in the center comes out clean 50 to 60 minutes.
- Cool in the pan on a wire rack for 10 minutes. Remove pan sides and cool for 20 minutes more. Serve warm