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spiced pear coffee cake with bsugar & oat streusel

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

Obtained online. http://www.cookincanuck.com/2009/10/spiced-pear-coffee-cake-with-brown/

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cook time 50 Min
method Bake

Ingredients For spiced pear coffee cake with bsugar & oat streusel

  • 3 c
    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 c
    unsalted butter, room temperature
  • 1 1/3 c
    granulated sugar
  • 3
    eggs
  • 1 tsp
    vanilla extract
  • 1 1/2 c
    plain yogurt
  • 1
    bartlett pear, cut into 1/2-inch pieces
  • FOR THE STREUSEL
  • 3/4 c
    firmly packed brown sugar
  • 3/4 c
    rolled oats
  • 1/2 tsp
    ground cloves
  • 6 Tbsp
    chilled butter

How To Make spiced pear coffee cake with bsugar & oat streusel

  • 1
    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.
  • 2
    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.
  • 3
    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.
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