In a small saucepan, combine cranberries, water, sugar, and lemon zest. Cook over medium heat, stirring occasionally, for about 15 minutes or until water has evaporated and cranberries are tender. Remove from heat and add pears. Mix well. Let cool to room temperature.
To make the topping: In a food processor, combine butter, flour, cinnamon, and sugar. Pulse several times until the mixture resembles course crumbs. Set aside.
To make the cake: In a medium bowl, combine flour, baking powder, baking soda, and salt. Stir to combine and set aside.
Place oil, sugar, vanilla, and eggs in the bowl of an electric mixer. Beat for about 1 minute on medium speed. Add yoghurt and mix until well combined. Reduce speed to low and add one half of the flour mixture, allowing it to become incorporated into the batter. Add remaining flour and mix until just incorporated, scraping down sides of bowl.
Transfer batter to a greased and floured 9x13-inch cake pan. Distribute cranberry-pear mixture evenly across the top of the batter. Add the topping mixture, gently pressing it down into the batter. Bake at 350°F for 45 minutes or until a toothpick inserted in the center comes out clean.
Makes 16 servings.
*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.
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