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Pear Coffee Cake

 Pear Coffee Cake
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.
16 ServingsPrep: 15 min. Bake: 1-1/2 hours + cooling

Ingredients

  • 2 cups sugar
  • 1-1/2 cups vegetable oil
  • 3 eggs
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 2 cups flaked coconut
  • 1 cup chopped dates
  • 3 cups chopped peeled pears
  • 1 cup pecans, chopped

Directions

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 536 calories, 31 g fat (7 g saturated fat), 40 mg cholesterol, 270 mg sodium,

2 of 2

Pear Coffee Cake (continued)

Nutritional Facts: 63 g carbohydrate, 4 g fiber, 5 g protein.