Cranberry-Pear Coffee Cake

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

1. In a large bowl, combine the flour, 3/4 cup sugar, cinnamon, baking powder, salt and baking soda. In a small bowl, whisk the egg, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in the pear, cranberries and orange zest.
2. Transfer to a 9-in. springform pan coated with cooking spray and dusted with flour. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

flour, sugar, ground cinnamon, baking powder, salt, baking soda, egg, buttermilk, butter, vanilla, pear, frozen cranberries, orange zest, brown sugar

Taken from www.tasteofhome.com/recipes/cranberry-pear-coffee-cake/ (may not work)