Pear and Apple Coffeecake with Walnut Topping

Pear and Apple Coffeecake with Walnut Topping

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Preheat the oven to 350 degrees.

In a small bowl, combine the walnuts, honey, and cinnamon and set aside. Place the flour in a small bowl and cut in the cubed butter until the mixture resembles coarse crumbs. Stir in walnut mixture and set aside.

In a medium bowl, combine the pears and apples with the lemon juice. Set aside.

In a separate medium bowl, whisk together the softened butter, honey, and eggs. Continue whisking and slowly add in the vanilla, coconut flour, arrowroot powder, baking powder, baking soda, salt, and coconut milk.

Wrap the bottom of a 9-inch springform pan with foil and place on a baking sheet. Evenly coat the pan with the melted coconut oil.

Pour about ½ of the batter into the bottom of the pan. Add a layer of pears and apples to the top. Add the rest of the batter and then top with the walnut mixture.

Bake until you can insert a toothpick into the center and it comes out clean, about 50-55 minutes. Let cool for 10 minutes before removing the springform pan, and then let it cool for an additional 20 minutes before serving.

    • 1/4 cup butter or shortening
    • 3/4 cup sugar
    • 1 1/2 cups flour
    • 1 tsp vanilla
    • 4 chopped apples or pears
    • 1 egg
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 1 cup buttermilk
    • Streusel Topping
    • 1/4 cup flour
    • 1/3 cup sugar
    • 3 Tablespoons cold butter
    • 1 tsp cinnamon
    • Combine above and sprinkle on top
    1. Mix all ingredients and spread dough into large Pyrex baking dish 8"x8" if not doubling or quadrupling. Bake at 375 for 30-45 minutes (or more).

    Recipe Summary

    • 1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
    • 1/2 cup packed light-brown sugar
    • 1/2 cup toasted pecans, chopped
    • 1/4 cup old-fashioned rolled oats
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon coarse salt
    • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for cake pan
    • 2 cups all-purpose flour (spooned and leveled), plus more for cake pan
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1/2 teaspoon coarse salt
    • 1 cup granulated sugar
    • 1/2 cup packed light-brown sugar
    • 4 large eggs
    • 1 cup sour cream
    • 2 Winesap or Granny Smith apples (about 1 pound), peeled, cored, and diced medium
    • 1 cup toasted pecans, chopped

    Preheat oven to 350 degrees. Make topping: In a medium bowl, combine butter, brown sugar, pecans, oats, cinnamon, and salt. With a pastry cutter or your hands, blend until butter is incorporated and mixture resembles coarse crumbs. Refrigerate until ready to use.

    Make batter: Butter and flour an angel-food cake pan or 14-cup Bundt cake pan. In a large bowl, whisk together flour, baking soda, cinnamon, and salt. In another large bowl, using an electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Add sour cream and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. With a rubber spatula, fold in apples and pecans transfer batter to pan. Top with crumb topping and, with a butter knife, gently fold some of topping into batter. Bake until a toothpick inserted in middle comes out clean, 60 to 70 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool.

    Pear Coffee Cake

    Prep Time: 20 minutes Bake Time: About 1 hour


    Softened butter for greasing the pan

    2-3 large ripe but still a little firm pears

    2 cups unbleached, all-purpose flour, plus a little extra for the pan

    2 teaspoons cinnamon, divided

    ¼ cup dark brown sugar, packed

    The Recipe

    1. Preheat oven to 350ºF. Butter and flour a 9 or 10-inch round baking pan and set aside. Peel and core the pears and cut them into small ½-inch chunks and measure about 1 ½ cups out for the recipe—eat any extra.

    2. In a large bowl, use a whisk to combine the oil, sugar, and eggs together until smooth. Sift the flour, baking soda and 1 ½ teaspoons cinnamon over the mixture and gently fold the dry ingredients in, using a rubber spatula. Fold in the pears and scrape the batter into the prepared pan, smoothing the top.

    3. In a small bowl, mix together the pecans, brown sugar and remaining ½ teaspoon cinnamon. Sprinkle evenly over the top of the batter.

    4. Bake for 55-60 minutes, until a cake tester inserted into the center comes out clean and cake looks golden brown. Cool completely in the pan on a wire rack, then cut into wedges and serve.

    Note: Recipe adapted from Desserts From The Loveless Cafe by Alisa Huntsman. I cut the ginger and subbed in pecans for the walnuts. Also, I recommend serving this straight from the pan and not trying to invert it to remove it from the pan, since you lose a lot of the crumbly topping in the process.

    • 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

    Heat oven to 400 F. 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).

    Elizabeth Falkner’s Latest

    I was recently asked if I would like to use this recipe from Elizabeth Falkner who some of you may know from the Food Network. She has a new restaurant, Krescendo, opening in Brooklyn, has appeared in several culinary competitions and is the author of ‘Cooking Off the Clock: Recipes From My Downtime‘ published just last month by Ten Speed Press.

    Look for her in the Food Network’s ‘The Next Iron Chef – Redemption” competition too she is a character and I only wish I could see her in action but I no longer get the Food Network…invite me over, OK?

    Elizabeth has partnered with gourmet gift retailer Harry & David for a Seasonal Chef Program. She created three seasonally-inspired recipes including this Upside Down Pear Crunch Coffee Cake, an easy-at-home recipe which is a fabulous breakfast treat for next Sunday or for your holiday dessert table.

    I recently received a gorgeous basket of fruit from Harry and David and can attest to the quality of their pears…they are the BEST!

    While we struggled a bit deciding how to place the pear slices ‘just right’ it didn’t really seem to matter. What I loved? My daughter and her friend were here and they not only went on and on about the fabulous scent that enveloped them when they walked inside the foyer but were even more taken with the final result.

    It was simple and stunning. And guess what else? Quick! Really nothing difficult at all but something magical happens at times with a combination of ingredients and this bread is the perfect example. A moist and rich cake (oops, I mean bread) with pears and a brown sugar and butter topping. Umm, umm good!

    Reader Interactions


    Just made today during our lock down. Super easy, very good. My peanut gallery suggested that we increase the apples to at least a cup next time. I think I might cut back on the topping for a single batch because you tend to get too much topping and not enough cake. For a double batch I would not double the topping, but I would recommend alternating layers of batter, topping, batter, topping. So yum tho.

    December 22, 2019 at 10:30 am

    This looks lovely. Can I ask - if I made it in a Bundt pan, I know you said to double the recipe - what kind of baking time, do you think? TIA

    I would say about 50 minutes, but be sure to. check with a toothpick just to be sure.

    This is my new favorite breakfast treat. It's so quick to make and so impressive in its final form. That crumble makes it look bakery-fresh without the bakery price!! #LoveThisRecipe

    4 Tablespoons Unsalted Butter, room temperature

    1/4 Cup Light Brown Sugar, packed

    Powdered Sugar, for dusting

    For the filling: Peel, core and dice pears. Place in a small bowl and set aside.

    For the Streusel topping: In a medium bowl, whisk together flour, brown sugar, cinnamon and salt. With your fingers, rub butter into mixture until crumbly set aside.

    For the cake pre-heat oven to 350°. Lightly grease a 9-inch tube pan and set aside. In a medium bowl add in both flours, baking soda, baking powder, salt, and all spices. Whisk these ingredients until very well combined set aside. In the bowl of a standing mixer fitted with a paddle attachment, beat butter, and both sugars until light and fluffy, about 3 minutes, then add eggs, one at a time. Once mixed, add in vanilla, beating to combine. Be sure to scrape down the sides as needed.

    In three additions, alternate adding the flour and sour cream into the butter and egg mixture, beginning and ending with the flour. After the last addition of flour, beat mixture until just combined. Spoon about half of the batter into prepared tube pan. Scatter 2 cups of the diced pear over the top of the batter. Melissa recommends not placing any fruit against the pan’s edge as “they may stick or burn if not fully encased in batter.” Pour remaining batter over the top of the pears, smoothing the top with a spatula.

    Before adding the streusel, add in remaining 1/2 cup of pears, tossing to combine. Sprinkle streusel evenly over the top of the batter. Place cake in oven and bake until golden, about 40-45 minutes. Once removed from oven, allow cake to properly cool before removing from pan. Use a a knife or an offset spatula to loosen the cake from tin. Use two spatulas to completely remove cake from pan, then gently transfer to cake platter or plate. Dust with powdered sugar before serving.

    Cake can be stored at room temperature, covered, for up to 3- 4 days. Recipe Adapted from ThefauxMartha, who adapted from Martha Stewart

    Pear and Sour Cream Coffee Cake

    In a large bowl, whisk the flour with the oats, pecans (if using), brown sugar, cinnamon, ginger and salt. With your hands, rub the butter into the mixture until incorporated, pressing it into clumps. Add the pears and toss well. Refrigerate the topping until chilled, about 20 minutes.

    Preheat the oven to 350° and grease a 9-by-13-inch metal baking pan. In a bowl, whisk the flour, baking powder, baking soda and salt. In a stand mixer fitted with the paddle, beat the 2 sticks of butter with the sugar at medium speed until fluffy, 2 minutes. Beat in the eggs one at a time, then beat in the sour cream and vanilla. Scrape down the side of the bowl, then beat the dry ingredients into the batter in three additions until just incorporated.

    Scrape the batter into the prepared pan, spreading it in an even layer. Cover with the streusel-pear topping. Bake for 1 hour and 15 minutes, until the crumb topping is browned and a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a rack and let the cake cool completely, about 1 hour. Dust the cake with confectioners' sugar, cut into squares and serve.

    Apple-Pear Crisp with Walnut-Buckwheat Crumble

    1. Preheat the oven to 325°. Arrange the oats on a rimmed baking sheet and spread the walnuts on another. Bake both sheets for about 10 minutes, until the oats are lightly golden and the walnuts smell nutty. Set both baking sheets aside to cool.

    2. In large mixing bowl, combine the all-purpose flour, buckwheat flour, granulated sugar, light brown sugar, cinnamon, cardamom, coriander, and salt. Stir in the cooled oats and walnuts. Add the melted butter and stir with a wooden spoon until the oats and walnuts are well coated. Spread the mixture on a baking sheet and refrigerate until cold.

    3. While the topping chills, prepare the filling: Butter a 11- by-7 inch baking pan and set aside. Preheat the oven to 400°. In a mixing bowl, combine the fresh fruit, dried cherries, brown sugar, lemon juice, cinnamon, flour and herbs. Toss well and let the mixture stand for 5 minutes. Pour the fruit mixture and any accumulated juices into the prepared baking pan and press down to flatten.

    4. Remove the topping from the refrigerator and crumble it in a thick layer over the top of the fruit filling. Bake for 30 minutes, until the topping turns light brown, then reduce the oven temperature to 350°. Continue baking for 10-15 minutes, until the top is deep golden and the fruit is burbling around the edges. Let the crisp cool to room temperature before serving.

    Watch the video: Easy Pear and Ginger Upside Down Cake (May 2022).