Pear Coffee Cake with Ginger Pecan Crunch Topping
Indulge in the perfect combination of cozy spices and seasonal fruit with this Pear Coffee Cake topped with a Ginger Pecan Crunch. This moist and tender cake is studded with sweet, ripe pears and warmly spiced with cinnamon and ginger, creating an irresistible flavor profile. The crowning glory is the buttery, crumbly topping made with chopped pecans and crystallized ginger, adding a delightful crunch and zesty sweetness to every bite. Easy to make in just over an hour, this coffee cake is ideal for breakfast, brunch, or as a show-stopping dessert. Serve it warm with a drizzle of powdered sugar or alongside your favorite cup of coffee for a comforting, autumn-inspired treat that will leave everyone asking for seconds. Perfect for fall gatherings or cozy mornings at home!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground ginger
- 0.25 teaspoons kosher salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 units large eggs
- 1.5 teaspoons vanilla extract
- 0.75 cups whole milk
- 2 units ripe pears, peeled, cored, and diced
- 0.75 cups pecans, chopped
- 0.25 cups crystallized ginger, finely chopped
- 0.25 cups light brown sugar, packed
- 2 tablespoons unsalted butter, melted (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the diced pears until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out in an even layer.
For the topping, in a small bowl, combine the chopped pecans, crystallized ginger, brown sugar, and melted butter. Mix until well-coated and crumbly.
Sprinkle the ginger-pecan topping evenly over the cake batter.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the coffee cake to cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely, or serve warm.
Slice and enjoy as is, or with a dusting of powdered sugar for added sweetness!
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 41.5 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
