WALNUT PEAR COFFEE CAKE
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
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 COFFEE CAKE
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
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
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
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.
GINGER-PEAR COFFEE CAKE
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
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.
PEAR CRUMB CAKE
When it comes to crumb cake, the cake itself is often an afterthought, with all the attention going to the moist brown-sugar crumbles on top. Not so here. This recipe, based on a sour cream pound cake, has a velvety texture and buttery flavor that's good enough to stand on its own. Of course, the thick pile of large crumbs only sweetens the deal, as does the juicy layer of honey and lemon-spiked pears in between the cake and crumbs. You can bake this cake a day or two ahead; keep it loosely wrapped at room temperature (the refrigerator will make the crumbs soggy). And if you don't like pears, feel free to substitute about a cup of any gently cooked fruit you do like - apples, fuyu persimmon, pineapple, blueberries, grapes, even leftover cranberry sauce - will all work nicely.
Provided by Melissa Clark
Categories breakfast, snack, cakes, dessert
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 23
Steps:
- Heat oven to 350 degrees. Butter a 9-inch cake pan; line with parchment paper and butter the paper.
- In a skillet, melt butter and honey. Add pears, lemons juice, nutmeg, zest and salt and sauté until the pears are just tender, 5 to 7 minutes. Cool.
- For the topping, whisk together flour, sugars, spices and salt in a bowl. Pour in the melted butter and stir until crumbs form.
- Whisk together sour cream, eggs and vanilla. In the bowl of a standing mixer fitted with the paddle attachment, mix flour, sugar, baking soda, baking powder and salt. Add softened butter and beat for 10 seconds to combine. Beat in egg mixture, continuing to beat until very smooth.
- Pour batter into pan and top with the pear slices, spreading them out evenly (if there is liquid in the pan with the pears, don't add it). Use your fingers to squeeze together large crumbs from the topping and scatter evenly on top of pears.
- Bake for 50 to 65 minutes, until the cake is set and the center springs back when very gently pressed with a finger. A cake tester may come out with crumbs attached, but it shouldn't be wet. Transfer cake to a wire rack and cool completely, at least 2 hours before serving. Cake can be made a day ahead.
PEAR COFFEE CAKE
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
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.
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