Walnut Pear Coffee Cake
Total TimePrep: 30 min. Bake: 50 min. + cooling
Sounds great & I do intend to make as written but was wondering if this recipe work with canned pears?
Cant wait to try this recipe! Im making it in the UK so hopefully i've converted the measurements correctly to grams?! Also, I would love to do it as a traybake like Mickie (last review) and add more pears as they have done but I would love to know if you add any extra of the other ingredients such as eggs, butter, sugar etc... And one last questions, do you think it would freeze well?
I have been making this wonderfully delicious coffee cake with pears for years. It is always a winner! I use 6 pears, yes, six! Turns out even better! And, instead of regular flour in the cake batter, I use cake flour. Makes for a delicate and always moist cake. The extra pears make for a buttery, sweet delicious dessert. Also, with all those pears, I use a 9"x18" baking dish. You won't be sorry if you use these changes. Wonderful dessert! P.S. for Naumpau: It does state in the recipe where to use the rest of the batter. Try it, you will like it and the results are phenomenal! Alternating wet and dry, with the sour cream incorporates all the ingredients and really is necessary when baking a cake.
This was so good! The layers are so pretty and it was nice and moist. I took this to my sisters and the 4 of us gobbled it up! A special cake i'd definitely make again for company.
Very moist and flavorful. The pears should be firm and not overly ripe. I shared slices of the cake with friends and got rave reviews. They think I am a great cook!
We make this every Christmas for brunch. LOVE it!
The first time I made this cake I thought it was the best ever and now after many more times making it, I still think the very ame thing. Excellent!!!!
This recipe won first prize at my office baking contest.
The ingredients for this recipe look great, but the recipe makes me nervous, separating the ingredients and putting the wet ingredients under the heading of filling ingredients. Also, the directions state that 2/3 of the batter should be spread in a pan, and it never says what to do with the rest of the batter. I would assume I need to make layers, but when a recipe is missing something like this I have to wonder if it is also missing a key ingredient and I pass it up!
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