First of all, if you haven’t known, coffee cake doesn’t necessarily have coffee flavour in it. It simply goes great with a cup of coffee, and that’s how the name came from. This moist coffee cake is perfect for breakfast but also makes a delicious snack or dessert.
You could halve and core the pears before putting them in the cake batter. Or dice the pears, mix them into the cake batter and bake. Either way the cake will still be delicious and disappear very soon.
Ingredients (one 8-inch cake):
1 cup walnut, coarsely chopped
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
3/4 cup plus 1 teaspoon granulated sugar
3 eggs, room temperature
1/2 teaspoon vanilla extract
3 to 4 small to medium sized pears, peeled
Preheat oven to 350F. Grease an 8-inch springform pan and line bottom with parchment paper.
Add 3/4 cup chopped walnut, flour, baking powder, salt in a food processor. Blend the mixture until smooth. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Add eggs, one at a time until blended, followed by vanilla extract.
Add in flour mixture. Beat until well combined.
Pour batter into the prepared cake pan. Gently push the pears in the batter to the bottom.
Mix the remaining 1/4 cup walnut with a teaspoon of sugar and sprinkle over the top of the cake. Bake the cake for 60 to 70 minutes, until toothpick inserted into the centre of the cake comes out clean. Let cake cool completely before serving.