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.
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-PEAR COFFEE CAKE
Make and share this Apple-Pear Coffee Cake recipe from Food.com.
Provided by breezermom
Categories Breakfast
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Cream the butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
- Combine the flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix after each addition. Fold in apple and pear. Stir in vanilla.
- Spread the batter in a greased 13 x 9 x 2 inch baking pan.
- Combine 1 cup brown sugar, pecans, 2 tbsp butter, and cinnamon; sprinkle evenly over the batter.
- Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean.
PEAR AND APPLE COFFEE CAKE WITH WALNUT TOPPING
Are you looking for a coffee cake recipe that is paleo and gluten-free? Oh, and delicious? Here you go, my pear and apple coffee cake with walnut topping. Enjoy.
Provided by Cindy Anschutz Barbieri
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 2h15m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan in aluminum foil and grease entire pan with coconut oil.
- Stir walnuts, 3 tablespoons honey, and cinnamon together in a bowl.
- Pour 2 tablespoons coconut flour in a bowl; cut 1/4 cup cold unsalted butter into flour until mixture resembles coarse crumbs. Stir walnut mixture into butter mixture.
- Stir pears, apples, and lemon juice together in a bowl.
- Beat 1/2 cup softened unsalted butter, 1/4 cup honey, and eggs together in a bowl. Whisk coconut flour, coconut milk, arrowroot powder, vanilla extract, baking powder, baking soda, and sea salt into egg mixture until a smooth batter.
- Pour 1/2 the batter into the springform pan. Spread pears and apples in a layer over the batter. Pour remaining 1/2 the batter over apples and pears; top with walnut mixture.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Cool for 10 minutes before running a butter knife around the edge of the cake and loosening the springform. Cool for 1 hour.
Nutrition Facts : Calories 422.3 calories, Carbohydrate 30.5 g, Cholesterol 162 mg, Fat 32.7 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 17.1 g, Sodium 284.9 mg, Sugar 21.7 g
APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
- In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
- To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
- To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
GLUTEN-FREE PEAR AND ALMOND CAKE
Here's a cake worth adding to your repertoire: It's super fast to put together, it's gluten- and dairy-free and it can be dressed up or down. The almond meal and pureed pears give the cake a frangipane-like texture. Vanilla, maple syrup and coconut oil add to the irresistible flavor. For dessert, top the cake with some soft-whipped cream, ice cream or warm chocolate sauce. For afternoon or morning tea, the cake is delicious plain, served warm or straight from the fridge.
Provided by Amy Chaplin
Categories dessert
Time 1h5m
Yield One 9-inch cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly oil a 12-inch square piece of parchment paper, and press it into a 9-inch round cake pan. (Don't worry about the sides overlapping-this is what creates a rustic edge.) Set aside.
- Process the almond meal, oats, oat flour, rice flour and baking powder in a food processor until the oats are ground. Transfer the mixture to a medium bowl; set aside.
- Beat the egg in another medium bowl; set aside. Peel and roughly chop 1 of the pears. Process the chopped pears, coconut oil, maple syrup, maple sugar, vanilla, almond extract and salt in a food processor until smooth; add the mixture to the bowl with the egg, and whisk to combine. Pour the pear-egg mixture into the flour mixture, and stir to combine. Transfer the batter to the prepared cake pan, and lightly spread it out.
- Working quickly, peel, quarter and core the remaining pear. Cut each quarter into 4 long slices, arrange them in a circle on top of the batter and sprinkle with chopped almonds. Bake the cake until the edges are deep golden and a toothpick comes out clean, 50 minutes. Set aside to cool.
- Drizzle the cake with maple syrup, and serve warm or cool. Leftover cake can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Facts : Calories 206 calorie, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 16 milligrams, Sodium 57 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 5 grams, Sugar 12 grams
APPLE PEAR CAKE
When my sister Catherine made her apple cake for me, I knew I needed the recipe. When I made it, I added some pears from the trees on our acreage. The resulting apple pear cake is so moist and tastes so good. Now every time I make it, people want my recipe. -Mary Ann Lees, Centreville, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first 8 ingredients. Combine dry ingredients; stir into the fruit mixture. , Pour into a greased 13x9-in. baking pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 1 hour. Cool on a wire rack. , For frosting, in a large bowl, beat the cream cheese, confectioners' sugar and butter until smooth. Beat in the milk and vanilla; frost cake. Store in the refrigerator.
Nutrition Facts : Calories 613 calories, Fat 30g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 306mg sodium, Carbohydrate 84g carbohydrate (60g sugars, Fiber 3g fiber), Protein 5g protein.
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.
PEAR AND BLUEBERRY CAKE
On our honeymoon, my husband and I had this delicious dessert at Al Covo in Venice. I've tried to re-create the recipe because it was so tasty!
Provided by ErinCC
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine 1 1/2 tablespoons brown sugar, 1 1/2 tablespoons white sugar, and 1 teaspoon cinnamon in a small bowl; reserve.
- Whisk together flour, 1 teaspoon cinnamon, and baking powder in a large bowl. Use an electric mixer to beat the butter and 1 1/4 cups white sugar together in a separate large bowl. Beat until light and fluffy. Beat in eggs, one at a time. Mix in 1/3 of the flour mixture until just combined. Beat in 1/2 of the milk and another 1/3 of the flour mixture. Repeat with the remaining milk and flour. Stir in the almond extract.
- Gently fold pears, blueberries, and chopped almonds into the batter. Pour into prepared pan. Sprinkle reserved sugar and cinnamon mixture over the cake batter.
- Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes.
Nutrition Facts : Calories 280 calories, Carbohydrate 42.9 g, Cholesterol 61.8 mg, Fat 11.1 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 5.5 g, Sodium 61.1 mg, Sugar 29.3 g
APPLE AND PEAR CAKE
Cinnamon Apple and Pear Crumble Cake with Custard. Canned fruit makes this much easier and the result is perfect. www.cannedfood.co.uk
Provided by cannedfood
Time 1h30m
Yield Serves 12
Number Of Ingredients 13
Steps:
- Preheat the oven 180C/ 350F/Gas4. Grease and line the base of a 23cm round, deep cake tin.
- Cut the apples and pears into slices and toss with ½ the cinnamon and set aside.
- Crumble:
- 1. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs.
- 2. Add the remaining cinnamon and sugar; mix well and set aside.
- Cake:
- 1. Beat the butter and sugar in a large bowl until pale.
- 2. Add the remaining ingredients and beat until combined.
- 3. Pour the mixture into the cake tin, place fruit slices on the top and sprinkle with the crumble mixture.
- Bake for 50-55 minutes in the middle of the oven until firm and golden.
- Cool in the tin before transferring to a wire rack.
- Serve warm, or cold with a generous helping of creamy custard.
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.)
HEALTHY APPLE PEAR CAKE
I whipped this up as I had a few pears and a few apples to use up before they went bad. I didn't add any egg or butter and it came out great. Everyone loved it, I hope you do too!
Provided by brian48195
Categories Breakfast
Time 1h
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350.
- Spray 9 x 13 Glass Baking Dish with Pam.
- Put first 6 ingredients in a large bowl and use a whisk to mix together.
- Add milk and mix.
- Stir in Pecans, Apples and Pears.
- Pour into prepared 9 x 13 Baking Dish and spread out evenly.
- Using your fingers sprinkle Brown Sugar on top.
- Bake at 350 degrees for 30 minutes.
- Test with toothpick to see if it is done.
- Let it cool for 15 minutes and then dust with powdered sugar.
- Enjoy.
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.
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.
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
PEAR CAKE
Make and share this Pear Cake recipe from Food.com.
Provided by Nolita_Food
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter a 8x8-inch pan.
- Sift together flour, baking powder, salt.
- In a bowl, combine pears, cinnamon, and 1/4 cup of sugar, toss lightly.
- Cream butter and remaining sugar together, add egg and vanilla and mix till the batter is pale and smooth.
- Add milk alternatively with the dry ingredients, starting and ending with flour.
- Pour half of the batter into baking pan.
- Cover with pears, then pour the remaining half of the batter, covering the pears completely.
- Bake for 35-40 minutes, or until toothpick inserted comes out clean.
- Let cool completely.
Nutrition Facts : Calories 2506.2, Fat 71.5, SaturatedFat 42.5, Cholesterol 364.3, Sodium 2128, Carbohydrate 443.8, Fiber 20.7, Sugar 259.9, Protein 34.4
SOUR CREAM PEAR CAKE
Fresh pears are abounding, especially on my trees! Why not use some in a very moist fresh pear cake that everyone will love! I took this to a party last night and everyone was asking for the recipe as it was disappearing fast from the plate. Perfect as a coffee cake too!
Provided by rita
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9 inch Bundt or tube pan. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess.
- In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside.
- In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula.
- In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top.
- Bake for 50 to 60 minutes in the preheated oven, until the top of the cake springs back when lightly pressed, or a knife inserted into the crown comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won't come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely.
- When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.
Nutrition Facts : Calories 612.4 calories, Carbohydrate 88.6 g, Cholesterol 105.7 mg, Fat 26.7 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 12.2 g, Sodium 443.8 mg, Sugar 40.4 g
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.
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