Pear Coffee Cake with Maple Glaze
If you have around 1 hour and 10 minutes to spend in the kitchen, Pear Coffee Cake with Maple Glaze might be an excellent lacto ovo vegetarian recipe to try. This recipe serves 12 and costs 58 cents per serving. One serving contains 260 calories, 4g of protein, and 13g of fat. 84 people have made this recipe and would make it again. It works well as a very budget friendly side dish. This recipe from Pies and Plots requires baking soda, pears, unsalted butter, and light brown sugar. Overall, this recipe earns a rather bad spoonacular score of 23%. If you like this recipe, you might also like recipes such as Blueberry Coffee Cake with Maple Glaze, Classic Banana Streusel Coffee Cake with Maple Glaze, and Cinnamon Streusel Pumpkin Coffee Cake with Maple Glaze.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 40 minutes
Ingredients:
1 teaspoon baking soda
2 large eggs
2 cups all-purpose flour
2 teaspoon ground cinnamon
½ teaspoon kosher salt
½ cup packed light brown sugar
2-4 tablespoons pure maple syrup
2 ½ cups pears, peeled, cored, and diced
1 cup sour cream
1 stick unsalted butter, room temperature, plus more for pan
2 teaspoons pure vanilla extract
Equipment:
stand mixer
baking pan
bowl
oven
frying pan
toothpicks
microwave
aluminum foil
Cooking instruction summary:
Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan.Make the cake. In a large bowl cream together the butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Add the eggs, one at a time, beating in between each addition, until the eggs are fully incorporated and the mixture is once again light and fluffy.In a medium bowl, stir together flour, baking soda, cinnamon, and salt. Alternately add the flour mixture and sour cream to the sugar mixture, beginning and ending with the flour. Do three additions of flour and two of sour cream. Add in the vanilla and pears. Stir until the pears are evenly distributed. Pour into the prepared pan and smooth into an even layer.Make the topping. In a small bowl, combine sugar, flour, cinnamon, and butter using a fork or your fingers until it is well combined and forms clumps of various sizes. Sprinkle into an even layer over cake batter. Bake for about 40 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the cake comes out with only a few moist crumbs.While the cake cools, make the glaze. In a small bowl, stir together sugar, vanilla, and maple syrup until smooth. Add more maple syrup as needed until it can be drizzled over the cake. Serve cake warm or cool completely in pan. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds – 1 minute until warmed through.
Step by step:
1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan.Make the cake. In a large bowl cream together the butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well.
2. Add the eggs, one at a time, beating in between each addition, until the eggs are fully incorporated and the mixture is once again light and fluffy.In a medium bowl, stir together flour, baking soda, cinnamon, and salt. Alternately add the flour mixture and sour cream to the sugar mixture, beginning and ending with the flour. Do three additions of flour and two of sour cream.
3. Add in the vanilla and pears. Stir until the pears are evenly distributed.
4. Pour into the prepared pan and smooth into an even layer.Make the topping. In a small bowl, combine sugar, flour, cinnamon, and butter using a fork or your fingers until it is well combined and forms clumps of various sizes. Sprinkle into an even layer over cake batter.
5. Bake for about 40 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the cake comes out with only a few moist crumbs.While the cake cools, make the glaze. In a small bowl, stir together sugar, vanilla, and maple syrup until smooth.
6. Add more maple syrup as needed until it can be drizzled over the cake.
7. Serve cake warm or cool completely in pan. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds – 1 minute until warmed through.
Nutrition Information:
covered percent of daily need
