Imagine waking up to a heavenly aroma of freshly baked coffee cake that combines the delicate sweetness of ripe pears with the rich, buttery crunch of pine nuts. This isn't just another breakfast recipe – it's a game-changing culinary experience that will transform your ordinary mornings into extraordinary moments of pure delight. Whether you're a baking enthusiast or a breakfast lover looking for something special, this Pear Pine Nut Coffee Cake promises to be your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup diced pears
- 1/2 cup pine nuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper, ensuring complete coverage of the bottom and sides.
- In a medium mixing bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, and salt until thoroughly combined and no lumps remain.
- In a separate large mixing bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer. Beat on medium speed until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Gradually add the dry flour mixture to the wet ingredients, alternating with buttermilk. Mix on low speed, beginning and ending with the flour mixture. Stir until just combined, being careful not to overmix.
- Gently fold in diced pears and pine nuts, distributing them evenly throughout the batter using a spatula.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle additional pine nuts on top for extra texture and visual appeal.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the coffee cake cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, slice into 10 equal servings. Optionally, dust with powdered sugar or drizzle with a light glaze before serving.
Tips
- Choose ripe but firm pears for the best texture and flavor. Varieties like Bosc or Anjou work wonderfully in this recipe.
- Toast the pine nuts lightly before adding them to the batter to enhance their nutty flavor and add extra depth to the cake.
- Don't overmix the batter – mix just until the ingredients are combined to keep the cake tender and light.
- For a more moist cake, ensure your butter and eggs are at room temperature before mixing.
- Use a toothpick or cake tester to check doneness, but remember that a few moist crumbs are perfectly okay and actually indicate a perfectly baked cake.
- If you want to make this cake ahead of time, it stays fresh for 2-3 days when stored in an airtight container at room temperature.
- For an extra touch of elegance, serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 7g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 65mg
