Kenmore KFPJE, KFPSL6, KFPSL4, KFPFF, KFPSH6, KFPPS, KFPCJ, KFP6EW Cranberry Pear Coffee Cake, Topping

Cranberry Pear Coffee Cake

Topping

1⁄4 cup packed brown sugar

2tablespoons all-purpose flour

1⁄2 teaspoon cinnamon

1tablespoon margarine or butter

1firm ripe pear, peeled, cored

Coffee Cake

1⁄2 cup sour cream

1⁄4 cup margarine or butter, softened

1⁄2 cup sugar

1⁄4 cup fat-free egg substitute or 1 egg

11⁄4 cups all-purpose flour

1teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 cup cranberries

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, 1⁄4 cup 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.

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