Pear Coffee Cake
  • 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
  1. 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.
  2. 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.
Recipe adapted from Cooking Light
Recipe by Vegging at the Shore at