So I have a lot to catch up. The weekend flew past me without being able to update on the yummy recipes I used. Friday we had a nice couple come over and eat dinner. I made my grandmother’s recipe for enchiladas making a quick simple version and calling it enchilada casserole. Is it not wonderful to be able to improvise when it comes to cooking, just because you CAN? Oh yeah! Well, during my menu planning, I also had to plan dessert. What more can you ask for during the fall season? Well, after having a spicy dish I figured we could have a light dessert, so I decide to have a fruity coffee cake. I have to say I have only made the classic coffee cake with certain variations, like peach preserves mixed with the streusel, but never with actual fruit.
While surfing Foodbuzz I came across a recipe I had saved from one of my blogger “friends.” I believe her recipe was on the top 9 recipes of the day, so I decided I would try the recipe adapted from Epicurious, which by the way has some great recipes! SO this recipe asked for Bartlett pears, which I found earlier in the week at the Farmer’s Market. A whoel quart of pears for 3 bucks! Can’t beat that can ya! I am sure you can. 🙂 They were so sweet! The only thing I would change for next time is that I would ADD another pear to this recipe. I mean if it is going to be called Spiced Pear Cake, might as well have enough, right?
Our company like it and I also had leftovers to bring over to my voice teacher. It was funny to get a call from his partner saying how wonderful it was over a glass of red wine! I like getting unexpected calls from people who enjoyed my baking. Enjoy the recipe as I did!
Spiced Pear Coffee Cake with Brown Sugar & Oat Streusel
Adapted from Epicurious as found on Cookin’ Canuck
Streusel:
3/4 cup firmly packed brown sugar
3/4 cup rolled oats
1/2 tsp ground cloves
6 tbsp (3/4 stick) chilled butter
Cake:
3 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
1/2 tsp freshly ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups granulated sugar
3 eggs
1 tsp vanilla extract
1 1/2 cups plain yogurt
1 1/2 Bartlett pears, cut into 1/2-inch pieces (I would add another half)
Making the streusel:
In a medium bowl, combine brown sugar, rolled oats, and ground cloves. Whisk together. Cut 6 tablespoons (3/4 stick) chilled butter into 1/2-inch pieces and cut into the brown sugar mixture with a pastry cutter or your fingers. When the mixture resembles coarse meal, set it aside.
Making the cake:
Preheat the oven to 350 degrees F.
In a large bowl, combine flour, baking powder, baking soda, salt, and nutmeg.
Combine 3/4 cup butter (1 1/2 sticks) unsalted butter and 1 1/3 cups granulated sugar in a separate large bowl, and blend with a mixer until fluffy. Add the eggs, one at a time, beating well after each addition. Mix in vanilla extract.
Fold in the flour mixture alternately with plain yogurt, beginning and ending with the flour mixture. Do not overmix.
Coat a 12-cup bundt pan thoroughly with cooking spray (or grease with butter or shortening). Spoon in 1/3 of the batter into the prepared pan and spread it evenly. Top with 1/2 of the streusel mixture and 1/2 of the pear pieces. Spoon in half of the remaining batter and top with the remaining streusel and pear pieces. Spoon in the rest of the batter and spread evenly over the streusel.
Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 45-50 minutes. Cool on a rack. Invert the cake onto a serving plate. Using a sieve, sprinkle over about 1/4 cup powdered sugar. Serve warm or at room temperature.
