Ingredients
The following ingredients have 7 Servings
- 1/3 cup 30gr almond slivers
- 1/3 cup 30gr rolled oats
- ¼ cup 45gr packed light brown sugar
- ¼ cup 30gr all-purpose flour
- 3 tablespoons 40gr unsalted butter, softened
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 1 small pear
- 2 cups 250gr all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup 115gr unsalted butter, softened
- 2/3 cup 130gr sugar
- 4 large eggs (at room temperature)
- 8 oz 240ml sweet spiced pear sauce*
- 2 teaspoons pure vanilla extract
- Cooking spray
Instruction
- To make the crumb topping: In a medium bowl, mix together almond slivers, oats, brown sugar, flour, butter, baking soda and salt.
- Cube the pear and add it to the crumb mixture. Set aside.
- To make the coffee cake: Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- In a mixing bowl with paddle attachment, beat the butter and sugar until fluffy, about 2 minutes. Add the eggs one at a time, scraping the sides of the bowl after each addition.
- Add half of the flour mixture and mix until just combined. Add half of the pear sauce and mix for 1 minute. Add the remaining flour mixture and stir until combined. Finally add the rest of the pear sauce and mix until the batter is smooth. Stir in the vanilla extract.
- Spray 9-inch round spring-form pan with cooking spray. Pour the cake batter into the pan. Spread the prepared crumb topping evenly over the cake batter. Lightly pack it down into the batter. Bake for 45-50 minutes, or until inserted toothpick comes out clean. Cool on wire rack for 5 minutes, remove the sides of the pan and cool the cake completely. Serve with yogurt whipped cream on the side.