recipe ingredients
Cake:
1 can (16 oz) canned pears, packed in light syrup and drained
1 Tbsp. butter
1 cup sugar
1 large egg
1 large egg white
1 Tbsp. vegetable oil
1 Tbsp. vanilla
2 1/4 cups cake flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup nonfat plain yogurt or sour cream
12 ounces fresh cranberries
Streusel:
1/2 cup packed brown sugar
2/3 cup flour
1/2 tsp. cinnamon
2 Tbsp. apple juice, frozen concentrate, thawed
1 Tbsp. vegetable oil

recipe directions
Make streusel: In a small bowl, stir together brown sugar, flour, and cinnamon. Sprinkle in the apple juice and oil, and blend with fork or fingers until crumbly. Set aside.

In a food processor or blender, puree pears. Transfer to a large saucepan and cook over medium low heat, stirring constantly, until reduced to 1/2 cup, about 8 to 10 minutes. Transfer to a large bowl and let cool thoroughly.

Preheat oven to 350*F. Spray a 9×13 baking pan with nonstick cooking spray and set aside. In a small saucepan, melt butter over medium heat. Cook, swirling the pan, until the butter turns a light nutty color, about 1 minute. Whisk this into the pear puree. Add sugar, egg, egg white, oil and vanilla, whisking until smooth. Sift together the flour, baking powder, baking soda, and salt. Add this to the pear mixture alternately with the nonfat yogurt or sour cream. Spread half of the batter over bottom of prepared baking pan. Top with cranberries, then sprinkle with half of streusel mixture. Top with remaining batter, then sprinkle with remaining streusel mixture. Bake 40 to 45 minutes, or until cake tester inserted in center comes out clean. Serve warm.

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