Prep 45 mins
Cook 45 mins
This recipe was in a newspaper supplement in fall 2007 and it took a me a whole year to get around to trying it. I made it for coffee hour at church and got rave reviews! It was quick easy to make and I am posting to share with everyone at zaar & to share with church friends who want the recipe! It has a lovely tart flavor, not too sweet. I could see this being absolutely delicious with vanilla ice cream....
- 1⁄2 cup dried apricot, chopped
- 1⁄2 cup boiling water
- 1 (12 ounce) bag fresh cranberries
- 1 pear, cored and sliced
- 1 granny smith apple, cored and sliced
- 1⁄4 cup sugar
- cooking spray
- 1 1⁄2 cups all-purpose flour
- 1 cup sugar
- 1⁄2 cup cold butter, cut into small pieces
- 1⁄2 teaspoon salt
- 1⁄4 cup egg substitute
- 1⁄2 teaspoon baking soda
- 2⁄3 cup buttermilk (or plain yogurt)
- 1⁄2 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 2 tablespoons brown sugar
- 2 tablespoons old fashioned oats
- 1 tablespoon water
- 1⁄2 cup walnuts, chopped fine (can use pecans)
- Preheat oven to 350 degrees F.
- Spray a 13 by 9 inch baking pan with cooking spray.
- To prepare filling: combine dried apricots and water in a small bowl; let stand 30 minutes. Combine remaining filling ingredients in a large bowl. Add apricots and soaking liquid; mix well. Spoon into prepared pan.
- To prepare cake: combine flour, sugar, butter and salt in food processor. Pulse until crumbly (mine was very fine). Set aside 1 cup for streusel topping.
- Add egg to flour mixture in food processor. Dissolve baking soda in buttermilk, stir well and add to flour mixture. Add vanilla. Pulse to make a cake batter (mine was quite thick). Pour over cranberry mixture in pan (I had to dot it around the pan and spread with a spatula - don't worry if it doesn't seem like enough dough!).
- To prepare streusel, add streusel ingredients to reserved flour mixture. Toss well. Sprinkle over cake batter and bake 40 to 45 minutes or until a wooden pick inserted into the center comes out clean. Cool on a wire rack.