Pear Coffee Cake

Name: Pear Coffee Cake
Yield: Makes 1 9-by-13-inch coffee cake serving 6 to 8
Ingredients: 1 large Bartlett or Cornice pear, peeled and cut into ½-inch pieces; 1 large Bartlett or Cornice pear, peeled and cut into ½-inch pieces; 2 tablespoons butter; 2 tablespoons almond paste; ½ cup brown sugar; ½ cup finely chopped walnuts; ½ teaspoon ground cardamom; ½ teaspoon almond extract; 1 teaspoon vanilla extract; 2 cups unbleached white flour; ½ teaspoon freshly ground cardamom or ¼ teaspoon powdered; ¼ teaspoon baking soda; 1 teaspoon baking powder; ½ cup sour cream; ¼ teaspoon salt; ½ cup butter; 2 eggs; ¾ cup sugar

Preparation info

Makes 1 9-by-13 inch coffee cake serving
6 to 8

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

Two flavors that always go beautifully with pears are almond and cardamom, and this sour cream coffee cake has both. The pears are cut into small pieces and worked right into the batter. Warm from the oven, this makes a pretty luxurious start to any Sunday morning.

Ingredients

½ cup butter
¾ cup sugar
2 eggs

Cake
Breakfast
Vegetarian

Method

Preheat the oven to 375°F and lightly grease a 9-by-13-inch baking pan. Make the topping below.

Cream the butter with the sugar until lightly colored, then beat in the eggs one at a time. Stir in the vanilla, almond, and cardamom. Sift the dry ingredients together and add them