Best Pear Coffee Cake Recipes

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WALNUT PEAR COFFEE CAKE



Walnut Pear Coffee Cake image

This moist coffee cake goes great with a cup of coffee at breakfast but also makes a delicious snack or dessert. When I bring it to work, it disappears in minutes. -Darlene Spalding, Lynden, Washington

Provided by Taste of Home

Time 1h20m

Yield 12 servings.

Number Of Ingredients 18

1 cup chopped walnuts
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup all-purpose flour
1/4 cup cold butter, cubed
FILLING:
2 medium ripe pears, peeled and sliced (about 2 cups)
2 teaspoons lemon juice
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/2 cup chopped walnuts

Steps:

  • In a small bowl, combine the walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling., In a small bowl, toss pears with lemon juice; set aside. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. , Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour before cutting.

Nutrition Facts : Calories 430 calories, Fat 25g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 265mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.

APPLE, PEAR, AND CRANBERRY COFFEE CAKE



Apple, Pear, and Cranberry Coffee Cake image

Provided by Jeff Hertzberg, M.D.

Categories     Cake     Dessert     Thanksgiving     Wheat/Gluten-Free     Cranberry     Apple     Pear

Yield Makes 1 Coffee Cake

Number Of Ingredients 15

For the streusel topping:
1 cup oats
3/4 cup white rice flour
1 cup brown sugar, well packed
1 cup chopped nuts (optional)
1/2 cup melted unsalted butter
Pinch of ground cinnamon
For the cake:
1 pound (grapefruit-size portion) Apple Cider Brioche
Unsalted butter, for greasing the pan
2 small apples (1 tart and 1 sweet), thinly sliced
1 pear, thinly sliced
3 tablespoons brown sugar
Grated zest of half an orange
1 1/2 cups streusel topping (above)

Steps:

  • Prepare the topping:
  • Combine all streusel ingredients in a bowl and mix until the butter is incorporated. Do not overmix-you want a crumbly texture. Set aside.
  • Assemble the cake:
  • Grease an 8- inch round spring-form pan with butter. Set aside.
  • Toss the apples, pear, brown sugar, and zest together in a small bowl and set aside.
  • Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Divide the dough in two equal pieces, dust with more flour and quickly shape them into rough balls.
  • Press the first piece of dough into the spring-form pan.
  • Top with half of the apple and pear mixture, then sprinkle half of the streusel topping over it. Repeat with the next layer of dough, apple and pear mixture, and streusel.
  • Allow the cake to rest for 60 minutes.
  • Preheat the oven to 350°F.
  • Bake the cake in the middle of the oven for 55 minutes.
  • Allow to sit for about 15 minutes, then remove it from the spring-form pan.
  • Allow to cool before serving.

APPLE PEAR COFFEE CAKE



Apple Pear Coffee Cake image

A friend gave me this apple pear coffee cake recipe to make for a breakfast I was hosting. The pan was empty before the breakfast was over! It's one of my most-requested recipes, probably because it's a bit different. -Joanne Hoschette, Paxton, Massachusetts

Provided by Taste of Home

Time 50m

Yield 15 servings.

Number Of Ingredients 16

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1-1/4 cups chopped peeled apples
1/2 cup chopped peeled pear
TOPPING:
1 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in apples and pear. Pour into a greased 13x9-in. baking dish., In a small bowl, combine brown sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

Nutrition Facts : Calories 313 calories, Fat 14g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 342mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY-PEAR COFFEE CAKE



Cranberry-Pear Coffee Cake image

This is my favorite cake to make for last-minute occasions. I also make it to give to friends because it always turns out just right, and it's made with ingredients I normally have on hand. -Beverly Lovegrove, Winnipeg, Manitoba

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

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

Steps:

  • 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., 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 350° 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.

Nutrition Facts : Calories 194 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 219mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

WALNUT-PEAR SOUR CREAM COFFEE CAKE



Walnut-Pear Sour Cream Coffee Cake image

I made this prize winning cake this morning and I just loved it. I substituted Bob's Red Mill Whole Wheat Pastry Flour for the all purpose flour and I used soy sour cream and vegan margarine instead any dairy products. The flavor is very nice and nutty. It would go great with a cup of grain beverage coffee. I got this recipe from a Better Homes & Gardens mini-book called the Best of Hometown Cooking. This tasted much better after sitting in the fridge overnight.

Provided by Chef Joey Z.

Categories     Breads

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 16

1 cup chopped walnuts
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup butter
1/3 cup all-purpose flour
2 medium pears, peeled, cored and sliced (2 cups)
2 teaspoons lemon juice
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla
2 organic eggs
1 (8 ounce) carton sour cream

Steps:

  • Preheat oven to 350'F.
  • Grease a 9" spring form pan or a 9x9x2 inch baking pan; set aside.
  • In a small bowl combine walnuts, brown sugar, and cinnamon.
  • For the topping: In another small bowl, cut the 1/4 cup butter into 1/3 cup flour until crumbly. Stir in 1/4 cup of the nut mixture.
  • Toss the pear slices with the lemon juice and set aside.
  • In a medium bowl, combine 1 3/4 cups flour, the baking powder, baking soda and salt; set aside.
  • In a large bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar and vanilla.
  • Add one egg at a time beating after each addition. Alternately add the flour mixture with the sour cream to egg mixture.
  • Beat on low speed after each addition until combined.
  • Spread two thirds of the batter in the prepared pan. Sprinkle with the reserved nut mixture. Layer the pear slices on top. Gently spread remaining batter over pears.
  • Sprinkle with reserved topping.
  • Bake for 55-60 minutes or until a toothpick comes out of the center clean.
  • Cool in the pan for 10 minutes on a wire rack. If using remove the sides from your spring form pan and cool for an additional 30 minutes.
  • Bon Appetit!

PEAR AND APPLE COFFEE CAKE WITH WALNUT TOPPING



Pear and Apple Coffee Cake with Walnut Topping image

Are you looking for a coffee cake recipe that is paleo and gluten-free? Oh, and delicious? Here you go, my pear and apple coffee cake with walnut topping. Enjoy.

Provided by Cindy Anschutz Barbieri

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 2h15m

Yield 8

Number Of Ingredients 19

1 teaspoon coconut oil, melted
¾ cup chopped walnuts
3 tablespoons raw honey
1 teaspoon ground cinnamon
2 tablespoons coconut flour
¼ cup cold unsalted butter, cut into cubes
2 pears, peeled and thinly sliced
1 apple, peeled and thinly sliced
2 teaspoons lemon juice
½ cup unsalted butter, softened
¼ cup raw honey
5 eggs
¾ cup coconut flour
¾ cup coconut milk
¼ cup arrowroot powder
1 teaspoon vanilla extract
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan in aluminum foil and grease entire pan with coconut oil.
  • Stir walnuts, 3 tablespoons honey, and cinnamon together in a bowl.
  • Pour 2 tablespoons coconut flour in a bowl; cut 1/4 cup cold unsalted butter into flour until mixture resembles coarse crumbs. Stir walnut mixture into butter mixture.
  • Stir pears, apples, and lemon juice together in a bowl.
  • Beat 1/2 cup softened unsalted butter, 1/4 cup honey, and eggs together in a bowl. Whisk coconut flour, coconut milk, arrowroot powder, vanilla extract, baking powder, baking soda, and sea salt into egg mixture until a smooth batter.
  • Pour 1/2 the batter into the springform pan. Spread pears and apples in a layer over the batter. Pour remaining 1/2 the batter over apples and pears; top with walnut mixture.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Cool for 10 minutes before running a butter knife around the edge of the cake and loosening the springform. Cool for 1 hour.

Nutrition Facts : Calories 422.3 calories, Carbohydrate 30.5 g, Cholesterol 162 mg, Fat 32.7 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 17.1 g, Sodium 284.9 mg, Sugar 21.7 g

PEAR COFFEE CAKE WITH GINGER PECAN CRUNCH TOPPING



Pear Coffee Cake with Ginger Pecan Crunch Topping image

Make and share this Pear Coffee Cake with Ginger Pecan Crunch Topping recipe from Food.com.

Provided by Steve P.

Categories     Breads

Time 1h

Yield 1 nine inch thirteen inch sheet cake, 18 serving(s)

Number Of Ingredients 13

2 1/2 cups flour
3/4 cup sugar
1 cup dark brown sugar
1 teaspoon salt
1 teaspoon nutmeg
3/4 cup Crisco cooking oil
1 slightly beaten egg
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
2 cups chopped ripe pears
1/2 teaspoon ground ginger
1 cup chopped pecans

Steps:

  • Mix together flour, sugars, salt, nutmeg and oil.
  • Set aside 1 cup of mixture for topping.
  • Add 2 cups chopped ripe pear to the rest of the above mixture.
  • Add egg, buttermilk, baking soda, and baking powder.
  • Topping: Add ginger and pecans to 1 cup of reserved mixture.
  • Spread in greased 9" x 13" x 2" sheet pan.
  • Sprinkle topping over top.
  • Bake at 350 degrees for 40 minutes or until knife inserted comes out clean.

PEAR AND APPLE COFFEE CAKE



Pear and Apple Coffee Cake image

The mix of apples, pears and sour cream gives this coffee cake a moist texture. -Debbie Vanni, Libertyville, Illinois

Provided by Taste of Home

Time 55m

Yield 12 servings

Number Of Ingredients 14

1/2 cup plus 2 tablespoons unsalted butter, softened, divided
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 medium apple, peeled and finely chopped
1 medium pear, peeled and finely chopped
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, cream 1/2 cup butter and the sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apple and pear. Transfer to prepared pan. , For topping, combine brown sugar, remaining 2 tablespoons butter and the cinnamon in a small bowl; mix with a fork until crumbly. Stir in nuts. Sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool slightly in pan on a wire rack.

Nutrition Facts : Calories 395 calories, Fat 18g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 269mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 2g fiber), Protein 5g protein.

GINGER-PEAR COFFEE CAKE



Ginger-Pear Coffee Cake image

Chock-full of diced pears, raisins, walnuts and spices, this coffee cake ring from our Test Kitchen is a real taste treat.

Provided by Taste of Home

Time 45m

Yield 14 servings.

Number Of Ingredients 23

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm buttermilk (110° to 115°)
1/4 cup sugar
2 tablespoons butter, melted
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
1 large egg, room temperature
FILLING:
1-1/2 cups diced peeled fresh pears
1/2 cup raisins
1/3 cup chopped walnuts
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon grated lemon zest
1/4 teaspoon ground cloves
1 tablespoon butter, softened
1/4 cup sugar
1 large egg, lightly beaten
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
3 to 4 teaspoons 2% milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the buttermilk, sugar, butter, salt and 1-1/2 cups flour. Beat just until moistened. Add egg; beat for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, combine the first seven filling ingredients. Punch dough down. Turn onto a lightly floured surface. Roll into a 16x9-in. rectangle. Spread butter over dough. Sprinkle pear mixture to within 1/2 in. of edges. Sprinkle with sugar. , Roll up jelly-roll style, starting with long side; pinch seams to seal. Place seam side down on a baking sheet coated with cooking spray. Pinch ends together to form a ring., With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 50 minutes. Brush dough with egg. , Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack., For glaze, combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over ring.

Nutrition Facts : Calories 243 calories, Fat 6g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 222mg sodium, Carbohydrate 44g carbohydrate, Fiber 2g fiber), Protein 5g protein.

WALNUT PEAR CINNAMON COFFEE CAKE



Walnut Pear Cinnamon Coffee Cake image

Got this off my Vanilla yogurt and thought what a great recipe. I need to try this. I love coffee cakes. Good for the family breakfast, brunch, or guests!

Provided by TishT

Categories     Breads

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 19

1 cup vanilla yogurt
1 3/4 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1 medium ripe pear, peeled,cored &,sliced
1 teaspoon ground cinnamon
1 cup broken walnuts
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup butter
1/3 cup flour
2 tablespoons vanilla yogurt
1 cup confectioners' sugar
1/2 teaspoon cinnamon

Steps:

  • Combine flour, baking powder, baking soda and salt together; set aside.
  • Toss pears in cinnamon; set aside Mix all crumb mixture ingredients together; set aside.
  • Beat butter with an electric mixer.
  • Add sugar and vanilla extract; add eggs one at a time.
  • Add yogure and flour mixture alternately.
  • Spread 2/3 in the bottom of a lightly greased 9" springform pan.
  • Sprinkle half the crumb mixture over the batter.
  • Layer pears over the topping.
  • Gently spread the rest of the batter over the pears and top with remaining crumb mixture.
  • Bake at 350F for 55-60 minutes or until cake test done.
  • Whisk together confectioners sugar, yogurt and cinnamon.
  • Cool cake slightly if serving warm, or cool completely before drizzling with cinnamon glaze.

APPLE-PEAR COFFEE CAKE



Apple-Pear Coffee Cake image

Make and share this Apple-Pear Coffee Cake recipe from Food.com.

Provided by breezermom

Categories     Breakfast

Time 1h10m

Yield 15 serving(s)

Number Of Ingredients 15

1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) carton sour cream
1 1/4 cups cooking apples, peeled and finely chopped (about 2 apples)
3/4 cup pear, peeled and finely chopped (about 1 pear)
1 teaspoon vanilla extract
1 cup brown sugar, firmly packed
1/2 cup pecans, chopped
2 tablespoons butter, softened
1 teaspoon ground cinnamon

Steps:

  • Cream the butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
  • Combine the flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix after each addition. Fold in apple and pear. Stir in vanilla.
  • Spread the batter in a greased 13 x 9 x 2 inch baking pan.
  • Combine 1 cup brown sugar, pecans, 2 tbsp butter, and cinnamon; sprinkle evenly over the batter.
  • Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean.

EASY APPLE/PEAR COFFEE CAKE



EASY APPLE/PEAR COFFEE CAKE image

Categories     Cake     Fruit     Breakfast     Bake     Kid-Friendly     Quick & Easy

Yield 10 servings

Number Of Ingredients 15

1/4 cup butter or shortening
3/4 cup sugar
1 1/2 cups flour
1 tsp vanilla
4 chopped apples or pears
1 egg
2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
Streusel Topping
1/4 cup flour
1/3 cup sugar
3 Tablespoons cold butter
1 tsp cinnamon
Combine above and sprinkle on top

Steps:

  • Mix all ingredients and spread dough into large Pyrex baking dish 8"x8" if not doubling or quadrupling. Bake at 375 for 30-45 minutes (or more).

PEAR-CRANBERRY COFFEE CAKE



Pear-Cranberry Coffee Cake image

"My daughter and I enjoy this tender cake for brunch on the Saturday mornings we spend at home," writes Patricia Clack of Lake Forest, California. A delightful hint of orange from the quick bread mix blends the other fruit flavors and is simple treat.

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 7

1 package (15.6 ounces) cranberry-orange quick bread mix
1 can (15 ounces) sliced pears, drained and halved
1 teaspoon lemon juice
1/3 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted

Steps:

  • Prepare bread mix according to package directions; pour batter into a greased 9-in. square baking pan. Sprinkle pears with lemon juice; arrange over batter., In a small bowl, combine the flour, sugar and cinnamon; stir in butter until crumbly. Sprinkle over pears. , Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts :

CHOCOLATE AND PEAR COFFEE CAKE



Chocolate and Pear Coffee Cake image

Top coffee cake with chocolate pudding drizzle and chopped pecans for a sweet snack.

Categories     Breakfast

Yield 1

Number Of Ingredients 3

1 Fiber One™ 90 calorie cinnamon coffee cake
1 tablespoon of fat-free chocolate pudding snack
1/2 fresh Bosc pear

Steps:

  • • Place a Fiber One Cinnamon Coffee Cake on a plate
  • • Top with chopped pears and drizzle with chocolate pudding.

Nutrition Facts : Calories 160, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 8 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 19 g, TransFat 0 g

PEAR COFFEE CAKE



Pear Coffee Cake image

I first tasted a moist, delicious pear coffee cake at a bake sale. At Christmas, I bake it instead of fruitcake, adding chopped nuts and chopped red and green candied cherries-about 1/4 cup of each.

Provided by Taste of Home

Time 1h45m

Yield 16 servings.

Number Of Ingredients 12

2 cups sugar
1-1/2 cups vegetable oil
3 large eggs
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
2 cups sweetened shredded coconut
1 cup chopped dates
3 cups chopped peeled pears
1 cup pecans, chopped

Steps:

  • In a bowl, cream together sugar and oil. Add eggs, one at a time, beating well after each addition. Sift together flour, cinnamon, salt and baking soda; add to creamed mixture. Add vanilla. Bay hand, stir in coconut, dates, pears and pecans (batter will be thick). Spoon into a greased and floured fluted tube pan. Bake at 325° for 1-1/2 to 2 hours or until cake tests done. Cool on rack until cake comes away from sides of pan; remove from pan to a wire rack to cool completely.

Nutrition Facts :

PEAR COFFEE CAKE



Pear Coffee Cake image

Make and share this Pear Coffee Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 10

2 -3 large pears (Anjou)
1 cup canol oil (or other neutral vegetable oil)
1 1/2 cups sugar
2 eggs
2 cups unbleached all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 cup chopped walnuts
1/4 cup packed dark brown sugar

Steps:

  • Preheat oven to 350°; grease and flour a 10-inch round cake pan.
  • Peel and core the pears and cut them into 1/2-inch dice; measure out 1 1/2 cups for this recipe.
  • Place the oil, sugar, and eggs in a bowl; whisk until smooth.
  • Sift the flour, baking soda, 1 1/2 teaspoons cinnamon, and ginger over the egg mixture.
  • Fold a few times by hand with a rubber spatula.
  • Toss the pears evenly over the mixture and gold together to mix evenly.
  • Scrape the batter into the prepared pan.
  • In a small bowl, rub walnuts, brown sugar, and remaining 1/2 teaspoon cinnamon together until evenly mixed.
  • Sprinkle over the top of the batter.
  • Bake for 55-60 minutes, until a pick comes out clean.
  • Let cool in the pan for 15 minutes.
  • Carefully invert the cake onto a plate to unmold; place a small wire rack on top of the cake and invert again right side up.
  • Let the cake cool for about 15 minutes.
  • Serve warm or at room temperature.

WALNUT PEAR COFFEE CAKE



WALNUT PEAR COFFEE CAKE image

Categories     Fruit

Yield 12 servings

Number Of Ingredients 18

1 cup chopped walnuts
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup all-purpose flour
1/4 cup cold butter
Filling:
2 medium ripe pears, peeled and sliced (about 2 cups)
2 teaspoons lemon juice
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
1/2 cup chopped walnuts

Steps:

  • In a bowl, combine walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling. Toss pears with lemon juice; set aside. In a small mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Spread two-thirds of batter into a greased 9-in. springform pan. Top with reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture. Bake at 350 F. for 50-55 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool for 1 hour before cutting. Yield: 12 servings. See more recipes at: www.havefunbaking.com And also at: www.lovetobakeandcook.blogspot.com

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