The Farmer's Market at Sugarcreek has been very kind to The Sneaky Cat Bakery lately. This week I am featuring this delicious Pear Almond Coffee Cake (along with our Blueberry Streusel Cobbler). I love the way this coffee cake looks and smells. MMMmmmm .... I sell these in 7" round pans and people love having that smaller size of sweets. This recipe bakes in a 9 x 13" baking dish, but you can easily get (4) of them into the 7" rounds, if you wanted to share with family and friends. I think this would be a wonderful addition to my "bed and breakfast" cookbook. Enjoy!
Pear Almond Coffee Cake Serves 12 - 15
Cake:
2 c. flour
1 t. baking powder
1/4 t. baking soda
1/2 t. cardamom
1/2 c. butter at room temperature
3/4 c. sugar
2 eggs
1 t. vanilla extract
1/2 t. almond extract
1/2 c. sour cream
1 large pear, peeled and diced
Topping:
2 T. butter
2 T. almond paste
1/2 c. brown sugar
1/2 c. chopped walnuts (or I prefer 1/2 walnuts and 1/2 pecans)
1/4 t. cardamom
1. Preheat oven to 350 degrees. Butter (or spray) a 9 x 13" baking dish and set aside.
2. Sift together flour, baking powder, baking soda, salt and cardamom. Set aside.
3. With a mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time. Stir in vanilla and almond extracts. Fold the dry ingredients into the batter, alternating with sour cream. Gently add the pears. Spread batter in prepared pan.
4. Mix the topping ingredients together in a food processor or with mixing spoon. Sprinkle over cake batter.
5. Bake cake for 50 minutes in preheated oven or until tester comes out clean. Cool to room temperature before serving.
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1 comment:
Hi. I am glad I found this recipe on your blog last night because I wanted to make it this morning. But I am a little surprised that you don't give credit to the source for it (Carol Soukakos of Seattle). Maybe you didn't know where it came from: the PBS series called The Meaning of Food (there was a book too). If that is the case, here is origin evidence: http://www.seattlepi.com/lifestyle/food/article/PBS-series-shows-the-role-of-food-in-giving-1170197.php
FYI, I take liberties with the recipe, remaking it to better suit my tastes: I double the cardamom, double the topping, use buttermilk instead of sour cream and light olive oil instead of butter, and use two pears, making it much more delicious. But I still think of it as Carol's recipe, just doctored.
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