Pear Walnut Coffee Cake Recipe
As the weather cools, and even the sun breaking through the clouds doesn’t do much to warm my perennial chill, I turn to recipes like this one for their delicious fall flavor and warm goodness. Pears, so prevalent this time of year, are a great ingredient for baking sweet and semi-sweet breads, cookies, brownies and cakes.
If you forgo the topping, which I don’t recommend, this cake isn’t too sweet, which is probably why I like it. The crunchy caramelized sugar and walnut topping is what throws it from breakfast passable to dessert decadence. It’s also what gives it that crunchy, chewy, sweet bite.
So if you’re looking for a tasty fall-flavored dessert or a morning breakfast or brunch treat, give this recipe a try.
- ¼ cup butter
- ½ cup sugar
- 1 egg
- 1 cup flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup plain yogurt
- 1 ½ cups pears, peeled, cored and diced
- 1 tsp vanilla
- ½ cup brown sugar
- ¾ tsp cinnamon
- 2 tbsp soft butter
- ½ cup walnuts, chopped
- Preheat oven to 350 degrees.
- Cream butter and sugar until light and fluffy.
- Beat in vanilla; then egg. Beat until smooth.
- Mix flour, powder, soda, and salt.
- Add to butter mixture alternately with yogurt.
- Mix just to blend after each addition. Fold in pears.
- Spread in a greased 8-inch greased square pan.
- Mix brown sugar, cinnamon, and the soft butter until well combined.
- Stir in the chopped walnuts. Sprinkle the nut topping evenly over the cake.
- Bake at 350 degrees for 40-45 minutes or until top is well-browned and a pick comes out clean.
- Cut into squares and serve warm or at room temperature.