I first tasted a moist, delicious pear coffee cake at a bake sale. At Christmas, I bake it instead of fruitcake, adding chopped nuts and chopped red and green candied cherries—about 1/4 cup of each.
Recommended: Our Best Coffee Cake Recipes Ever
VERIFIED BY Taste of Home Test Kitchen
- 2 cups sugar
- 1-1/2 cups vegetable oil
- 3 eggs
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup chopped dates
- 3 cups chopped peeled pears
- 1 cup pecans, chopped
- In a bowl, cream together sugar and oil. Add eggs, one at a time, beating well after each addition. Sift together flour, cinnamon, salt and baking soda; add to creamed mixture. Add vanilla. Bay hand, stir in coconut, dates, pears and pecans (batter will be thick). Spoon into a greased and floured fluted tube pan. Bake at 325° for 1-1/2 to 2 hours or until cake tests done. Cool on rack until cake comes away from sides of pan; remove from pan to a wire rack to cool completely. Yield: 16 servings.
Originally published as Pear Coffee Cake in Grandma's Great Desserts Cookbook 1992, p35
Reviews forPear Coffee Cake
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Nov. 5, 2009
"This is really high in fat and calories but it might just be worth it. It was delicious."