CHOCOLATE AND PEAR COFFEE CAKE
Top coffee cake with chocolate pudding drizzle and chopped pecans for a sweet snack.
Categories Breakfast
Yield 1
Number Of Ingredients 3
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
UPSIDE-DOWN PEAR CHOCOLATE CAKE
Steps:
- Preheat the oven to 375 degrees. Lightly oil a 10-inch cake pan. Line the pan with parchment or waxed paper and lightly oil the paper.
- In a medium bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt.
- In a large bowl, whisk together the eggs, coffee, buttermilk, oil, and vanilla extract. Gradually stir the flour mixture into the egg mixture. Mix until thoroughly blended.
- Line the bottom of the cake pan with the pears in a circular design. Pour the batter on top of the pears. Bake for 55 minutes, or until a wooden pick inserted in the center comes out clean.
- Place on a cooling rack and let stand for 10 minutes. With a butter knife, cut around the edge of the cake, loosening the sides. Invert the pan onto a plate. Using the handle of the knife, vigorously tap the top of the pan, even shaking it a bit, to loosen the cake. Leave the pan over the cake for 15 minutes. Remove the pan and let the cake cool completely.
SOUR CREAM COFFEE CAKE WITH PEARS AND PECANS
Categories Cake Food Processor Mixer Fruit Nut Breakfast Brunch Bake Pear Pecan Winter Sour Cream Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- For topping:
- Blend first 4 ingredients in processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form.
- For cake:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking powder, salt, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla. Blend sour cream and milk in small bowl. Beat in sour cream mixture alternately with dry ingredients in 3 additions each. Spread half of cake batter in prepared pan. Sprinkle half of topping over; cover with pears. Spread remaining batter over; sprinkle with remaining topping.
- Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)
CHOCOLATE & PEAR CAKE
A decadent sponge with moist pears and crunchy nuts, topped with a soured cream and dark chocolate frosting
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h50m
Yield Cuts into 10 slices
Number Of Ingredients 20
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a deep, 20cm loose-bottomed round cake tin. Mix the sugar, flours, ground almonds, baking powder and spices in a big bowl. Mix together the chopped nuts. Set aside 2 heaped tbsp of them for decoration and stir the rest into the dry ingredients with the chopped chocolate or chips. Whisk together the melted butter, eggs and almond extract.
- Tip the butter mixture into the dry ingredients and stir thoroughly to combine, then fold in the diced pear. Scrape the mixture into the tin and bake for 45 mins, then cover with foil and bake for 20 mins more until a skewer poked in comes out clean. Cool in the tin overnight.
- For the icing, put the soured cream and chocolate chunks in a small pan. Heat very gently, stirring, until melted. Chill until spreadable (overnight is fine).
- Remove the cake from the tin, spread over the icing and scatter with the reserved nuts.
Nutrition Facts : Calories 806 calories, Fat 55 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 48 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium
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