I don’t feel that pears get the attention they deserve in the fall. Apples are everywhere and in everything, but pears are just as delicious and not just in crisps. While waiting for these gorgeous pears from Door to Door Organics to ripen I debated what to make with them. I was thinking pear crisp, pear panini or pear salad. But then the kids asked for something sweet so we made a delicious coffee cake. I love a cup of tea in the afternoon and this cake goes so perfectly with that or a cup of coffee.
You start with some ripened pears that get peeled, cored and diced.
Next you mix together your dry ingredients which my son helped with. When we bust out the aprons, it means we are serious about cooking! In a separate bowl you combine the wet ingredients and then you add the wet and dry together.
Then fold in the diced pears and pour the batter into a baking pan.
The last step is to make a crumble topping. This can done with a fork or pastry blender. I chose to use my Cuisinart Smart Stick. My daughter helped with this step by pulsing the button on and off until the mixture was crumbly.
Then the two of them sprinkled the mixture on top.
Bake that for 45 minutes and this masterpiece will come out.
Have it with a cup of coffee or tea or serve it with some ice cream on top. It will be a crowd-pleaser for sure!
- Cake:
- 1.5 cups all-purpose flour
- ½ cup granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- ½ teaspoon salt
- ¾ cup low-fat milk
- 2 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1 cup diced pears (peeled and seeds removed)
- Topping:
- ¼ cup packed light brown sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 2 tablespoons chilled butter, cut into small pieces
- Preheat oven to 350. To prepare cake, lightly spoon 1.5 cups flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, melted butter, vanilla, and egg, stirring just until moist. Fold in pears. Pour batter into an 8-inch square baking pan coated with cooking spray.
- To prepare topping, combine brown sugar, 2 tablespoons flour, and ½ teaspoon cinnamon. Cut in butter with a pastry blender, 2 knives or in a food processor until mixture resembles coarse meal. Sprinkle topping evenly over batter. Bake at 350 for 45 minutes or until a wooden stick inserted comes out clean. Cool in pan for 10 minutes before serving.
I am hosting Mini Chef Mondays along with 11 fabulous bloggers!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
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- Pumpkin Parfaits // O’Boy! Organic
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