Pear and walnut coffee cake
This delicious Pear and Walnut Coffee Cake recipe is a scrumptious breakfast option for lacto ovo vegetarians. It includes ingredients like lemon zest and ground ginger, making it a flavorful treat. Perfect for a cozy weekend brunch, this recipe offers a tasty combination of flavors and textures. It's a great way to incorporate fruits and nuts into your diet.
Ingredients
baking soda
0.75 tsps
brown sugar
55 g
unsalted butter
2 Tbsps
free range eggs
2 large
flour
218.75 g
ground allspice
0.5 tsps
green cardamom powder
0.25 tsps
ground cinnamon
0.5 tsps
ground ginger
0.5 tsps
lemon juice
0.5
kosher salt
0.5 tsps
lemon peel
2
asian pear
3
sour cream
230 ml
vanilla extract
1 tsp
walnuts
117 g
wheat germ
2 Tbsps
Method
- Start topping by putting brown sugar, spices, flour, wheat germ, nuts and butter in a food processor. Blend down until crumbly. Cover and place in fridge to keep cold.Grease a 10 springform pan with butter, then lightly dust with flour and tap out the excess. Set aside. Toss pears with lemon juice and set aside.With an electric mixer, beat butter, sugar and lemon zest for cake batter until fluffy, approximately 3-5 minutes.
- Add eggs and vanilla and mix until combined.In a separate bowl, whisk together flour, baking soda, baking powder and salt. Starting with sour cream, alternately add to cake batter along with dry ingredients until just combined.
- Pour cake batter into the prepared pan. Top pears and sprinkle crumble topping over the fruit.
- Bake in a preheated oven at 350 degrees for 40-50 minutes or until a tester comes out clean.
- Remove from oven and cool in pan for at least 20-25 minutes before serving.
Nutrition:
Carbs
73 g
Fat
24 g
Protein
6 g
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