Rustic Cranberry Pear CoffeeCake

 Grab your tea/coffee or maybe even a cappuccino 

and enjoy a slice of Rustic Cranberry Pear Coffeecake. 

The recipe was adapted from Taste of Home. It's a simple cake, not overly sweet and perfect for a mid-morning break. I used a Bartlett pear, ripe but still firm. Avoid over-mixing the batter, or the cake can become dense.  

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup plus 1 tablespoon sugar, divided
• 1-1/2 teaspoons Saigon cinnamon or 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 tablespoon grated orange zest
• 1 large egg
• 3/4 cup buttermilk
• 1/4 cup butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1 large pear, peeled and diced into chunks
• 1 cup fresh or frozen cranberries, thawed and halved 
• 1 tablespoon brown sugar

Directions:

• In a large bowl, whisk together the flour, 3/4 cup sugar, cinnamon, baking powder, salt, grated orange zest, and baking soda. Set aside. In a small bowl, whisk the egg, buttermilk, cooled butter, and vanilla. Fold wet ingredients into dry ingredients. Mix on low speed just until all ingredients are moistened. 
• Fold in the diced pears and cranberries.
• Transfer to a 9-in. springform pan coated with cooking spray and dusted with flour. Combine brown sugar and remaining granulated sugar; sprinkle over batter. Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before turning out onto a wire rack.

Serve warm.