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.
EASY CRANBERRY AND APPLE CAKE
Steps:
- Preheat the oven to 325 degrees F.
- Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
- Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
APPLE, PEAR AND CRANBERRY CRISP WITH TOFFEE PECANS AND CINNAMON ICE CREAM
Steps:
- For the crisp topping: In a large bowl, mix together the flour, granulated and brown sugars, oats, pecans and salt. Add the cubed cold butter and mix until crumbly.
- Chill until ready to use. Store leftover topping in the freezer.
- For the crisp filling: Peel the apples and pears, then dice into large pieces and put in a bowl. Toss in the orange and lemon zest and juice, granulated sugar, cornstarch, vanilla, cinnamon and ginger. Add the cranberry sauce and toss until thoroughly combined
- For the toffee pecans: Combine the pecans, granulated sugar, butter and salt in a medium saucepan and cook over medium heat until caramelized and golden, 5 to 10 minutes. Spread on a half-sheet pan and leave until cooled.
- For the cinnamon creme anglaise: Heat the cream, milk, granulated sugar, ground cinnamon and cinnamon sticks in a saucepan until it boils. Remove from the heat and allow the mixture to steep for about 20 minutes. Remove and discard the cinnamon sticks.
- Reheat the cream mixture. Whisk together the egg yolks. Then slowly whisk the cream mixture into the egg yolks by the ladleful. Return the mixture to the pot and heat over medium-high heat, whisking constantly, until the mixture coats the back of a spoon, 5 to 8 minutes.
- Strain the mixture and divide among six 2- to 4-ounce small ramekins.
- To assemble the crisp: Preheat the oven to 325 degrees F.
- Grease six 6-ounce brulee dishes with butter. Spoon the crisp filling into the dishes and divide the crisp topping evenly to top them. Bake until the tops are golden and the edges are bubbling, 30 to 40 minutes, depending on the depth of the dishes.
- Let cool until just warm, 20 to 30 minutes. Top with the toffee pecans and serve with the cinnamon creme anglaise.
PEAR, APPLE AND CRANBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F.
- Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
- For the topping:
- Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
- Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
APPLE, PEAR, AND CRANBERRY COFFEE CAKE
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
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.
CRANBERRY PEAR CAKE
If you want a change-of-pace cake that's full of fall flavors, try this pairing of cranberries and pears. The nutty filling and glaze topping elevate it from a coffee cake to a special dessert. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-14 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, combine the brown sugar, pecans, cranberries and apple pie spice; set aside. , In a large 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; add to creamed mixture alternately with sour cream just until combined. Fold in pears. , Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with half of the pecan mixture; top with remaining batter and pecan mixture. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, whisk the glaze ingredients until smooth; drizzle over cake.
Nutrition Facts : Calories 400 calories, Fat 17g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 340mg sodium, Carbohydrate 60g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.
PEAR AND CRANBERRY CAKE
Pears and cranberries taste divine mixed together in this delightful cake. This is also the perfect choice for a dessert that you can make and freeze ahead....simply take it out the night before and dessert is done!!
Provided by Chef mariajane
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Grease an 10-inch tube pan.
- Place pears, cranberries , brown sugar and cinnnamon in a medium sized bowl. Stir to combine . Reserve.
- Beat eggs, and sugar until combined. Add oil, orange juice and vanilla. Beat well. Add remaining dry ingredients, beating just until combined. Batter will be thick.
- Spoon 2/3 of the batter into the prepared pan. Place pear mixture over batter. Spoon remaining batter over pear mixture. Do not worry if pear mixture is not completely covered. Sprinkle coarse sugar over batter.
- Bake in preheated oven 60-70 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 227.5, Fat 10.4, SaturatedFat 1, Cholesterol 52.9, Sodium 130.7, Carbohydrate 33.5, Fiber 1.7, Sugar 30.1, Protein 1.8
PEAR AND APPLE COFFEE CAKE
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
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.
APPLE AND PEAR BUNDT CAKE
When pie isn't what you want and cake seems to sweet, try this tasty apple and pear bundt cake that is full of flavor. Makes a wonderful ending to a delicious dinner!
Provided by Feast Your Eyes
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Grease a 9" or 10" bundt pan with oil or butter.
- Sprinkle diced apples, pears and raisins with the sugar, set aside.
- In a small bowl, mix the flour, baking powder, salt, cinnamon, cloves and nutmeg.
- In a large bowl, beat the eggs; add the oil, vanilla and pecans.
- Stir the flour mixture into the egg mixture, mix well. Add the apples, pears and raisins.
- Spread batter into the prepared bundt pan.
- Bake for 55 to 60 minutes, or until the top springs back when lightly touched. Cool in pan for 10 minutes; turn out onto a wire rack and let cake fininsh cooling. Sprinkle with confectioners' sugar. (Tip: If you want to frost your cake, a sour cream frosting is very nice.).
Nutrition Facts : Calories 840.8, Fat 40.2, SaturatedFat 5.3, Cholesterol 105.8, Sodium 320.4, Carbohydrate 115, Fiber 5.1, Sugar 70.9, Protein 10
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.
APPLE-CRANBERRY COFFEE CAKE
Make and share this Apple-Cranberry Coffee cake recipe from Food.com.
Provided by jean1490
Categories Quick Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl, cream butter and sugar.
- Beat in egg and vanilla; mix well.
- Combine the dry ingredients in a separate bowl.
- Gradually add to creamed mixture.
- Stir in apples and dried cranberries.
- Add nuts is desired.
- Transfer to lightly greased 8-in.
- baking dish.
- Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- Dust with powdered sugar when cool if desired.
PEAR COFFEE CAKE WITH GINGER PECAN CRUNCH TOPPING
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
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-CRANBERRY UPSIDE-DOWN CAKE
Serve a scoop of Spice Ice Cream alongside this upside-down cake for a delicious fall dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Combine 6 tablespoons butter and 3/4 cup brown sugar in a medium skillet, and cook over medium-high heat, stirring constantly, until melted and thoroughly combined, about 6 minutes. Pour into a 10-by-2-inch professional round cake pan.
- Peel pears, core, and slice into 1/2-inch-thick wedges. Coat with lemon juice, and arrange on top of brown-sugar mixture in a spiral pattern around edge of pan. Fan out slices in center. Sprinkle 1/2 cup cranberries over pears, and set aside.
- Sift flour, baking powder, salt, cinnamon, and ginger together in a medium bowl, and set aside. Combine remaining 6 tablespoons of butter with remaining cup brown sugar in the bowl of an electric mixer, and beat until well combined. Add eggs one at a time, beating after each addition. Add milk alternately with flour mixture, beginning and ending with four; beat until smooth. Stir in remaining 1/2 cup cranberries; pour over fruit in pan. Bake until a tester inserted in the center of cake comes out clean, about 40 minutes.
- Transfer to a wire rack to cool for 15 minutes. Run a knife around edges and invert onto a serving platter. Serve with spice ice cream.
APPLE CRANBERRY BUNDT CAKE
This cake is very easy to make. Looked delicious when I seen it made on TV everyone that tasted it said it was moist and yummy. The recipe comes courtsy KCRA TV and Apple Hill.
Provided by Barb G.
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees; prepare bundt or tube pan by greasing & flouring.
- Mix together flour. salt & baking powder.
- Add the rest of the ingredients and mix together until blended, batter will be stiff.
- Spread into the prepared pan and bake for 1 hour and 15 minutes.
- Topping: Mix all ingredients together; EXCEPT powdered sugar; until well blended.
- Pour topping over and down sides of hot cake while still in pan.
- Let cool for 30 minutes before removing from pan.
- Optional; dust top with powdered sugar before serving.
Nutrition Facts : Calories 441.3, Fat 24.6, SaturatedFat 5.5, Cholesterol 38.5, Sodium 285.9, Carbohydrate 52.2, Fiber 2.1, Sugar 30.8, Protein 4.8
CRANBERRY APPLE CAKE
A moist and delicious treat with a great mix of flavors. Perfect for those unused cranberries from Thanksgiving. You can use a variety of pans depending on what you have. Baking times will vary based on the pan. Two loaf pans take about an hour.
Provided by stupidmonke
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted-tube pan (such as Bundt®).
- Whisk eggs, brown sugar, oil, and vanilla extract together in a bowl until smooth.
- Sift flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl; stir into egg mixture. This is a very thick mixture so use a solid spoon to mix together. Fold in apples, cranberries, and pecans until evenly incorporated. Pour batter in the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 43.4 g, Cholesterol 31 mg, Fat 16.8 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 317.3 mg, Sugar 24 g
PEAR CRANBERRY CAKE
Provided by Ian Knauer
Categories Cake Milk/Cream Mixer Egg Fruit Dessert Bake Christmas Thanksgiving Cranberry Pear Fall Cinnamon Potluck Boil Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 20
Steps:
- Make cake:
- Preheat oven to 350°F with rack in middle. Butter cake pan.
- Whisk together flour, baking powder, salt, and spices.
- Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well.
- At low speed, mix in pears and cranberries, then mix in flour mixture until incorporated.
- Spoon batter into pan.
- Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours.
- Cool in pan 30 minutes, then turn out onto a rack and cool completely.
- Make glaze:
- Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes.
- Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides.
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