Hey Guys! Happy Friday! Alright, so no big deal, but I’ve got your brunch for this weekend figured out! It’s a Pear Coffee Cake and it’s light, fluffy, slightly tangy, and overall it’s amazing. Originally, I found this recipe in my October issue of Bon Appetit, as an Apple Coffee Cake. However, I had some pears in my fridge, and decided to mix it up a bit.
- 6 tablespoons unsalted butter, melted and cooled
- 2 1/4 teaspoons active dry yeast
- 2/3 cup (packed) dark brown sugar, divided
- 1 large egg, room temp.
- 3 cups all- purpose flour, divided
- 1/2 cup sour cream
- 1/3 cup fresh orange juice
- 2 teaspoons baking powder
- 1 teaspoon salt
Streusel and Assembly
- 1/2 cup all-purpose flour
- 1/2 cup old fashioned oats
- 1/3 cup (packed) dark brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 6 tablespoons unsalted butter
- 2 pounds pears (I used Bosc)- halved, cored, and sliced into thin slices
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- Grease a shallow 13×9″ baking pan.
- Mix together yeast, brown sugar, and 1/4 cup warm water in the bowl of a stand mixer. Let sit about five minutes, until it becomes foamy. Whisk in an egg, and the remaining brown sugar.
- Still in 1 cup of the flour and mix with a spoon to incorporate. Sprinkle the remaining 2 cups of flour over the top, but do not mix in.
- Cover the bowl with plastic wrap and let sit in a warm space until the mixture has risen and the sprinkled flour has cracks in places (about 60-90 minutes).
- After this mixture is puffed, add sour cream, orange juice, baking powder, and salt to the mixture on medium speed with a dough hook, until smooth.
- Add in the butter, in two separate additions, beating well, until it looks like a dough-batter hybrid. (About 4 minutes)
- Pat the dough into the baking dish in an even layer, making sure to spread all the way to the sides. Cover and let rise until doubled in size. 60-90 minutes.
Streusel and Assembly
- While the dough is finishing it’s rising process, preheat the oven to 350 degrees F.
- In a food processor, pulse the flour, oats, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and a pinch of salt. Add butter and pulse a few times until the streusel is the consistency of moist crumbs.
- Working with the sliced pears, fan them out over the dough, shingling them in multiple rows.
- Bake 35-45 minutes or until the pears are cooked through and a cake tester comes out clean. Let cool.
- Whisk together, powdered sugar, vanilla extract, and milk with a pinch of salt in a medium bowl. Adding more milk as needed. Drizzle over the coffee cake.
Recipe adapted from Bon Appetit, Here- http://www.bonappetit.com/recipe/yeasted-apple-coffee-cake