This recipe for quick pear coffee cake is from "Gale Gand's Brunch!" by Gale Gand with Christie Matheson (Clarkson Potter/Publisher, 2009).
Gand says she adapted this recipe from one in her grandma Elsie's recipe box. Grandma Elsie, a Hungarian baker extraordinaire, used apples, but Gand puts a new twist on it by using pears.
What You'll Need
- Cake:
- 1 1/4 cups
- flour (all-purpose)
- 2 1/4 teaspoons
- baking powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 large egg (beaten)
- 1/2 cup milk
- 4 tablespoons butter (unsalted, melted)
- 2 pears (Bartlett, ripe, unpeeled, cored, and chopped)
- Streusel Topping:
- 1/2 cup sugar
- 1/4 cup flour (all-purpose)
- 3 tablespoons butter (unsalted, cold, cut up)
- 1 teaspoon cinnamon
How to Make It
- Heat oven to 400 degrees. Butter an 8-inch square baking pan.
- To make the cake: In a medium bowl, combine flour, baking powder, sugar, salt and 1/2 teaspoon cinnamon.
- In a separate bowl, mix egg, milk and melted butter until well combined. Pour into dry ingredients, add the pears and mix well. Pour into prepared pan.
- To make the streusel: In a small bowl, mix sugar and flour and cut in butter with your fingers until crumbs form. Sprinkle over top of batter in pan.
- Bake 30 to 35 minutes until golden and dry on top. Cool in pan and cut into 8 squares. This cake keeps for up to 4 days, covered at room temperature.
Source: "Gale Gand's Brunch!" by Gale Gand with Christie Matheson (Clarkson Potter/Publisher, 2009).
Nutritional Guidelines (per serving) | |
---|---|
Calories | 309 |
Total Fat | 14 g |
Saturated Fat | 7 g |
Unsaturated Fat | 5 g |
Cholesterol | 115 mg |
Sodium | 441 mg |
Carbohydrates | 42 g |
Dietary Fiber | 3 g |
Protein | 6 g |
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)