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Cranberry Pear Cake

Total Time

Prep: 40 min. Bake: 45 min. + cooling

Makes

12-14 servings

If you want a change-of-pace cake that's full of fall flavors, try this pairing of cranberries and pears. The nutty filling and glaze topping elevate it from a coffee cake to a special dessert. —Jeanne Holt, Mendota Heights, Minnesota

Ingredients

  • 1 cup packed brown sugar
  • 3/4 cup chopped pecans
  • 1/3 cup chopped dried cranberries
  • 1 teaspoon apple pie spice
  • BATTER:
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 cups chopped peeled ripe pears
  • GLAZE:
  • 1 cup confectioners' sugar
  • 5 teaspoons 2% milk
  • 4-1/2 teaspoons butter, melted
  • 1/4 teaspoon apple pie spice
  • 1/4 teaspoon vanilla extract

Directions

  1. In a small bowl, combine the brown sugar, pecans, cranberries and apple pie spice; set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream just until combined. Fold in pears.
  3. Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with half of the pecan mixture; top with remaining batter and pecan mixture.
  4. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  5. In a small bowl, whisk the glaze ingredients until smooth; drizzle over cake.

Nutrition Facts

1 slice: 400 calories, 17g fat (8g saturated fat), 78mg cholesterol, 340mg sodium, 60g carbohydrate (43g sugars, 2g fiber), 5g protein.

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