KitchenAid PROFESSIONAL 670 Instructions And Recipes Manual page 77

Cranberry Pear Coffee Cake
Topping
⁄ cup packed brown
1
4
sugar
2 tablespoons
all-purpose flour
⁄ teaspoon cinnamon
1
2
1 tablespoon
margarine or butter
1 firm ripe pear,
peeled, cored
Coffee Cake
1 ⁄ cup sour cream
2
1 ⁄ cup margarine or
4
butter, softened
1 ⁄ cup sugar
2
1 ⁄ cup fat-free egg
4
substitute or 1 egg
1 1 ⁄ cups all-purpose
4
flour
1 teaspoon baking
powder
1 ⁄ teaspoon
2
baking soda
1 ⁄ cup cranberries
2
Grease and flour 8 or 9-inch round cake pan.
Position multipurpose blade in work bowl. Add
brown sugar, flour, cinnamon, and 1 tablespoon
margarine. Process to mix until crumbly, about
10 seconds. Set aside.
Exchange multipurpose blade for reversible
slicing/shredding disc to slice. Add pear, cut to fit
feed tube, if necessary. Process to slice. Set aside.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add sour cream,
margarine, sugar, and egg substitute. Process to
mix well, about 20 seconds, scraping sides of bowl
after 10 seconds, if necessary. Add flour, baking
powder, and baking soda. Process just until
combined, about 10 seconds. Add cranberries.
Pulse 10 times, about 1 second each time, until
coarsely chopped.
Spread batter in baking pan. Arrange pear slices
over batter. Sprinkle topping over pears. Bake at
350˚F for 40 to 45 minutes, until toothpick
inserted in center comes out clean.
Yield: 8 servings.
Per serving: About 263 cal, 3 g pro, 40 g car,
10 g fat, 10 mg chol, 206 mg sod.
75
1 ⁄ cup
4