Time 1h5m Yield 12 servings. Number Of Ingredients 14 Steps:
In a large bowl, combine the flour, 3/4 cup sugar, cinnamon, baking powder, salt and baking soda. In a small bowl, whisk the egg, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in the pear, cranberries and orange zest., Transfer to a 9-in. springform pan coated with cooking spray and dusted with flour. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.
Time 1h Yield 16 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Combine flour, sugar, and salt in a bowl. Stir in cranberries and walnuts; toss to coat. Stir in butter, eggs, and almond extract. Spread batter into the prepared pan. Combine walnuts, brown sugar, butter, and flour for streusel in a small bowl. Crumble streusel on top of cranberry mixture. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve warm or cold.
Time 1h20m Yield 8 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch springform pan with cooking spray and set on top of a baking sheet lined with foil. Rehydrate the cranberries by placing them in a bowl and adding boiling water to cover. Let sit for about 10 minutes, drain well, and set aside. Combine melted butter, sugar, eggs, almond extract, and orange zest in a medium bowl. Whisk flour, baking powder, baking soda, and salt together in another bowl and stir into the butter mixture just until combined. Fold in pecans and cranberries. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for about 15 minutes. Remove cake from the springform pan, sprinkle with powdered sugar, and serve.
Time 1h Yield 1 nine inch thirteen inch sheet cake, 18 serving(s) Number Of Ingredients 13 Steps:
Mix together flour, sugars, salt, nutmeg and oil. Set aside 1 cup of mixture for topping. Add 2 cups chopped ripe pear to the rest of the above mixture. Add egg, buttermilk, baking soda, and baking powder. Topping: Add ginger and pecans to 1 cup of reserved mixture. Spread in greased 9" x 13" x 2" sheet pan. Sprinkle topping over top. Bake at 350 degrees for 40 minutes or until knife inserted comes out clean.
Yield Makes 8 to 12 servings Number Of Ingredients 20 Steps:
Make cake: Preheat oven to 350°F with rack in middle. Butter cake pan. Whisk together flour, baking powder, salt, and spices. Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well. At low speed, mix in pears and cranberries, then mix in flour mixture until incorporated. Spoon batter into pan. Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours. Cool in pan 30 minutes, then turn out onto a rack and cool completely. Make glaze: Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes. Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides.
Time 1h10m Yield 8 servings. Number Of Ingredients 16 Steps:
In a small saucepan, combine brown sugar and butter. Cook and stir over medium heat until butter is melted. Transfer to a greased 9-in. round baking pan. Sprinkle with cranberries and pecans. , 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 orange juice and vanilla. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Pour over cranberries., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Yield Makes 1 Coffee Cake Number Of Ingredients 15 Steps:
Prepare the topping: Combine all streusel ingredients in a bowl and mix until the butter is incorporated. Do not overmix-you want a crumbly texture. Set aside. Assemble the cake: Grease an 8- inch round spring-form pan with butter. Set aside. Toss the apples, pear, brown sugar, and zest together in a small bowl and set aside. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Divide the dough in two equal pieces, dust with more flour and quickly shape them into rough balls. Press the first piece of dough into the spring-form pan. Top with half of the apple and pear mixture, then sprinkle half of the streusel topping over it. Repeat with the next layer of dough, apple and pear mixture, and streusel. Allow the cake to rest for 60 minutes. Preheat the oven to 350°F. Bake the cake in the middle of the oven for 55 minutes. Allow to sit for about 15 minutes, then remove it from the spring-form pan. Allow to cool before serving.
Time 1h10m Yield 12-16 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350°F Grease an 10-inch tube pan. Place pears, cranberries , brown sugar and cinnnamon in a medium sized bowl. Stir to combine . Reserve. Beat eggs, and sugar until combined. Add oil, orange juice and vanilla. Beat well. Add remaining dry ingredients, beating just until combined. Batter will be thick. Spoon 2/3 of the batter into the prepared pan. Place pear mixture over batter. Spoon remaining batter over pear mixture. Do not worry if pear mixture is not completely covered. Sprinkle coarse sugar over batter. Bake in preheated oven 60-70 minutes or until a toothpick inserted in the center comes out clean.
More about “cranberry pear coffee cake recipes”
Yield Makes one 10-inch cake Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees. Combine 6 tablespoons butter and 3/4 cup brown sugar in a medium skillet, and cook over medium-high heat, stirring constantly, until melted and thoroughly combined, about 6 minutes. Pour into a 10-by-2-inch professional round cake pan. Peel pears, core, and slice into 1/2-inch-thick wedges. Coat with lemon juice, and arrange on top of brown-sugar mixture in a spiral pattern around edge of pan. Fan out slices in center. Sprinkle 1/2 cup cranberries over pears, and set aside. Sift flour, baking powder, salt, cinnamon, and ginger together in a medium bowl, and set aside. Combine remaining 6 tablespoons of butter with remaining cup brown sugar in the bowl of an electric mixer, and beat until well combined. Add eggs one at a time, beating after each addition. Add milk alternately with flour mixture, beginning and ending with four; beat until smooth. Stir in remaining 1/2 cup cranberries; pour over fruit in pan. Bake until a tester inserted in the center of cake comes out clean, about 40 minutes. Transfer to a wire rack to cool for 15 minutes. Run a knife around edges and invert onto a serving platter. Serve with spice ice cream.
