625mL (2 ½ cups) Europe’s Best® Sun Ripe Harvest Peaches, thawed and thinly sliced
1 pear, peeled, cored and sliced
175mL (3/4 cup) cranberries, optional
75mL (1/3 cup) brown sugar
50mL (1/4 cup) part all purpose and part whole wheat flour
5mL (1 tsp) cinnamon
250mL (1 cup) sugar
125 mL (1/2 cup) Vegetable or Canola Oil
30 mL (2 tbsp) orange juice or water
5mL (1 tsp) vanilla
375mL (1 ½ cups) part all purpose and part whole wheat flour
10mL (2 tsp) baking powder
1mL (1/4 tsp) salt
Topping - Optional
50mL (1/4 cup) coarse sugar
1. Preheat oven to 350°F (180°C). Grease a 10” (4L) tube pan. Set aside.
2. Combine all ingredients and set aside while preparing cake batter.
3. Beat eggs and sugar until combined. Add oil, orange juice and vanilla. Beat well. Add remaining ingredients, beating just until combined. Batter will be thick. Spoon 2/3 of batter into prepared pan.
4. Place peach mixture over batter. Spoon remaining batter over fruit. Bake in preheated oven 60-70 minutes or until a toothpick inserted in centre of cake comes out clean.