Quick Pear Streusel Coffee Cake Recipe

Pear cake with ice cream
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Ratings (6)
  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: 8-inch Coffee Cake (10 servings)
Nutritional Guidelines (per serving)
309 Calories
14g Fat
42g Carbs
6g Protein
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Nutrition Facts
Servings: 8-inch Coffee Cake (10 servings)
Amount per serving
Calories 309
% Daily Value*
Total Fat 14g 18%
Saturated Fat 7g 35%
Cholesterol 115mg 38%
Sodium 441mg 19%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 11%
Protein 6g
Calcium 156mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. Heat oven to 400 degrees. Butter an 8-inch square baking pan.

  2. To make the cake: In a medium bowl, combine flour, baking powder, sugar, salt and 1/2 teaspoon cinnamon.

  3. 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.

  4. 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.

  5. 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).