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.
Makes 1 (8-inch-square) Quick Pear Streusel Coffee Cake
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.
Makes 1 (8-inch-square) Quick Pear Streusel Coffee Cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- Cake:
- 1 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 large beaten egg
- 1/2 cup milk
- 4 tablespoons melted unsalted butter
- 2 ripe pears like Bartlett, unpeeled, cored and chopped
- .
- Streusel Topping:
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 3 tablespoons cold unsalted butter, cut up
- 1 teaspoon cinnamon
Preparation:
- 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)
