« Brussel Sprout and Goat Cheese Salad | Main | Pasta with Cabbage and Potatoes »

Pear Coffee Cake

(Excuse my bad photos. I have got to get a better light to take photos with. Our days are too short to rely on natural light, and my photos are suffering.)

Our ingredient this week is pears. For some reason, I had trouble coming up with something unique. I have been wanting to make a coffee cake lately-seems like the cold weather makes me crave things like this. I decided to do an adaptation of a sour cream coffee cake. I'm not sure where my original recipe came from-it's one written on a recipe card that I've had for a long time. The original has a streusel filling that contains currants and cocoa powder. I decided to skip those ingredients and add chopped fresh pears. I also changed around some of the spices.

The cake tasted really good on the day it was baked, with a good texture. But after that first day, the texture changed. I think it was too much moisture from the pears made the cake more dense, instead of the crumb you would normally think of in a coffee cake. I made double the recipe, and in the second batch I skipped the pears and used dried cranberries instead. I liked that texture better. So if you make this cake, which I do highly recommend, either serve it on the day it's made, or else subtitute dried fruit for the fresh pear.

The complimentary ingredients I used were WALNUTS, SUGAR, CINNAMON, BUTTER, and VANILLA.

8-10 servings

1 1/4 cup chopped walnuts
1 1/4 cup brown sugar
4 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 pear, peeled and diced
3 cups cake flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
3/4 teaspoon salt
3/4 cup unsalted butter, room temperature
1 1/2 cup sugar
3 large eggs
1 tablespoon vanilla extract
1 16 oz container sour cream

1. Preheat oven to 350 degrees F. Butter a 12-cup Bundt pan.
2. Mix first 6 ingredients in small bowl. Set aside.
3. Sift flour, baking soda, baking powder and salt in medium bowl.
4. In large bowl, beat butter and 1 1/2 cup sugar until fluffy and well-blended. Beat in eggs, one at a time. Mix in vanilla.
5. Mix in dry ingredients, and sour cream alternately into the butter mixture in 3 additions. Beat on high 1 minute.
6. Pour one-third of batter itno prepared pan. Sprinkle with half of pear/nut mixutre. Spoon another third of batter on top, then sprinkle with remaining pear/nut mixture. Top with last third of batter.
7. Bake cake until toothpick inserted in center comes out clean, about 1 hour. Cool cake in pan on rack for 10-15 minutes. Cut around pan to loosen, then turn out onto rack and let cool 1 hour.
8. Transfer to a platter and serve.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on November 28, 2011 1:18 AM.

The previous post in this blog was Brussel Sprout and Goat Cheese Salad.

The next post in this blog is Pasta with Cabbage and Potatoes.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2008 - 2014 Slow Travel