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Almond-Pear Coffee Cake

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Submitted by tommy D

Almond pear coffee cake topped with juicy fresh pears and a buttery almond-nutmeg streusel built on a pound cake mix base. A brunch-friendly bake that uses mayonnaise as the secret tenderizer.

YIELD

8 servings

PREP

20 min

COOK

60 min

READY

80 min

This coffee cake leans on a clever pantry trick: the streusel uses mayonnaise instead of butter. The egg-and-oil emulsion does double duty as fat and binder, pulling flour, chopped almonds, brown sugar, and nutmeg into a tender, slightly chewy crumb topping that bakes up golden.

The cake itself starts from a pound cake mix, doctored with milk and eggs for a richer, more custardy crumb than the box suggests. Sliced fresh pears layer over the batter before the topping goes on, and as the cake bakes they soften into juicy ribbons that taste almost poached.

A splash of almond extract in the streusel sharpens the nut flavor and gives the cake a marzipan-like depth that plays beautifully with the pear. It’s a brunch cake that earns its keep, equally good warm with coffee or topped with sliced peaches at dessert.

Pro Tips

  • Use ripe but firm pears. Overripe fruit turns to mush; rock-hard pears stay grainy. Bartlett or Anjou are reliable choices.
  • Beat the cake batter at medium for the full 2 minutes after the initial blend. This develops structure so the cake supports the fruit instead of sinking under it.
  • Slice pears thin and arrange them in a single overlapping layer. Stacked fruit traps too much moisture and makes the bottom soggy.
  • Cool slightly in the pan before serving. The streusel is delicate while hot but firms up quickly as it rests.

Variations

  • Swap pears for sliced peaches or apples depending on the season.
  • Use yellow cake mix instead of pound cake mix for a lighter, less dense result.
  • Drizzle a thin almond glaze over the cooled cake for a dressier finish.

Ingredients

½ 118
½ 118
CUP ML ALMONDS
finely chopped *
¼ 59
CUP ML BROWN SUGAR
packed *
¼ 1.3
TEASPOON ML NUTMEG
ground
79
CUP ML MAYONNAISE
¼ 1.3
TEASPOON ML ALMOND EXTRACT *
1 1
EACH EACH POUND CAKE MIX *
79
CUP ML MILK
2 2
LARGE LARGE EGGS
2 907.2
POUNDS G PEARS
cored, and thinly sliced

Directions

Grease 13×9×2 inch baking pan.

In medium bowl stir together first 4 ingredients.

Stir in mayonnaise and extract until mixture resembles coarse crumbs; set aside.

In large bowl with mixer at low speed beat cake mix, milk and eggs just until blended.

Increase speed to medium; beat 2 minutes.

Spread in prepared pan.

Arrange pears in one layer on top of batter; sprinkle with mayonnaise mixture.

Bake in 325℉ (160℃) oven 50 to 60 minutes or until cake tester inserted in center comes out clean.

Cool slightly in pan. Serve warm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 308g (10.9 oz)
Amount per Serving
Calories 310 29% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 185mg 8%
Total Carbohydrate 18g 18%
Dietary Fiber 7g 30%
Sugars g
Protein 13g
Vitamin A 5% Vitamin C 16%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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