About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Brandy Poached Pears with Chocolate Mousse & Walnuts | Main | Sautéed Pears »

Pear Coffee Cake

By Cindy Ruth

(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.

Share |

Comments (2)

YUM, no other words I can think of other than I wish I was there to have a slice of this! Great choice for pears if you ask me!


I've seen dried pears at the market. Would you rehydrate slightly or just chop them really small and let the liquid in the recipe rehydrate?

Deborah-I'd rehydrate them some first. At least the dried pears I've seen are pretty dehydrated. Maybe soak them, then drain them really well. If they're as moist as a dried cranberry, then you'd be fine without soaking them.

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 1:14 AM.

The previous post in this blog was Brandy Poached Pears with Chocolate Mousse & Walnuts.

The next post in this blog is Sautéed Pears.

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

Who is Cooking With Us

Powered by
Movable Type 3.33
© 2011 - 2012 Slow Travel