Sunday, November 4, 2012

Vanilla Pear Coffee Cake

This is all that is left of the Vanilla Pear Coffee Cake I made on Wednesday. I had such success with the Peach Cupcakes, I decided to replace the eggs in this one with some of our new jams. I chose the pear. It sounded very coffee-cake.

I had some friends come by who had no power. They got to take warm showers and have dinner with us. We opted for a simple spaghetti plate with veggies and I made this for dessert. They liked it, I hope you do too!

Vanilla Pear Coffee Cake

1 cup all-purpose flour
3/4 cup whole wheat four
1/2 cup Vanilla Olive Oil
1/4 cup chopped nuts (or nut meal*)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 tsp baking powder
1/2 tsp baking soda
2 eggs, lightly beaten
1 cup Pear Jam(available in store only)
1/4 cup sugar

Crumb Topping:
1/2 cup brown Sugar
1/4 cup nut meal* or all-purpose flour
1/4 cup Vanilla Olive Oil
1/4 tsp ground cinnamon
sprinkle of ground nutmeg

Heat your oven to 375degrees. Grease a 9inch round or a 9inch square pan and set it aside.

Combine the flour, nut meal*, sugar, baking powder and baking soda. Add in the eggs, Vanilla Olive Oil and jam. Beat until well blended. Stir in nuts, if using.

Pour into prepared pan.

Combine dry topping ingredients in a bowl. Slowly stir the Olive Oil in until it reaches a wet crumb stage. Sprinkle cake with crumb topping. Bake for 30-35 minutes.

*Nut meal. I mentioned this a couple days ago with the Apple Cake Bars. It's finely ground nuts. I used some Almond meal for this cake and Walnut meal for the Apple Cake. If you don't want to use it or can't find it in time to make the recipe, never fear! It is easy to do without it. Just sub chopped nuts. But you can get nut meal by whizzing chopped nuts around in a food processor for a bit, or get them from

Jam available in-store or by phone only. If you don't have it, you can use any jam you do have. Or applesauce. (but then it won't be a Pear coffee cake)

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