Pear Cranberry Coffee Cake Recipes

CRANBERRY PEAR CAKE

Steps:

• In a small bowl, combine the brown sugar, pecans, cranberries and apple pie spice; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream just until combined. Fold in pears. , Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with half of the pecan mixture; top with remaining batter and pecan mixture. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, whisk the glaze ingredients until smooth; drizzle over cake.

CRANBERRY-PEAR COFFEE CAKE

Steps:

• In a large bowl, combine the flour, 3/4 cup sugar, cinnamon, baking powder, salt and baking soda. In a small bowl, whisk the egg, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in the pear, cranberries and orange zest., Transfer to a 9-in. springform pan coated with cooking spray and dusted with flour. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

UPSIDE-DOWN PEAR CRANBERRY TART

Steps:

• Preheat the oven to 375 degrees F. Toss the pears, nutmeg and half of the lemon juice together in a bowl.
• Melt the butter with the remaining lemon juice, the salt and 3 tablespoons water in a heavy ovenproof 10-inch skillet over medium-high heat. Sprinkle the sugar into the skillet and stir to combine. Cook the mixture without stirring, letting it foam and bubble; the butter will separate, which is OK. Watch the mixture carefully while it cooks because once the water evaporates and the sugar begins to change color, things happen quickly. When it becomes the color of light brown sugar, about 10 minutes, remove it from the heat. Stir in the vanilla.
• Being careful not to burn yourself, sprinkle the cranberries and ginger into the caramel. Arrange the pears in the skillet round side-down in concentric circles as nicely as you can, fitting in as many pears as possible.
• Return the skillet to the burner over medium heat and cook until the pears start to soften when you poke them with a knife, 10 to 15 minutes.
• While your pears cook, roll out your Pie Crust on a flour-dusted surface to an 11-inch circle. Cover the crust with plastic wrap and refrigerate until ready to use.
• Lay the crust over the pears, tucking it in around the edge of the skillet with a wooden spoon. Bake until the crust is golden brown and firm to the touch, about 30 minutes.
• Allow the tart to cool until you can handle it, about 10 minutes. Put a plate on top of the tart using heatproof pads and flip it over so the pears are on top. Slice and serve warm with creme fraiche, if using.
• Combine the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks. While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers. Turn the dough out onto a piece of plastic wrap, form into a disc and refrigerate for 30 minutes or up to 24 hours.

APPLE, PEAR, AND CRANBERRY COFFEE CAKE

Steps:

• Prepare the topping:
• Combine all streusel ingredients in a bowl and mix until the butter is incorporated. Do not overmix-you want a crumbly texture. Set aside.
• Assemble the cake:
• Grease an 8- inch round spring-form pan with butter. Set aside.
• Toss the apples, pear, brown sugar, and zest together in a small bowl and set aside.
• Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Divide the dough in two equal pieces, dust with more flour and quickly shape them into rough balls.
• Press the first piece of dough into the spring-form pan.
• Top with half of the apple and pear mixture, then sprinkle half of the streusel topping over it. Repeat with the next layer of dough, apple and pear mixture, and streusel.
• Allow the cake to rest for 60 minutes.
• Preheat the oven to 350°F.
• Bake the cake in the middle of the oven for 55 minutes.
• Allow to sit for about 15 minutes, then remove it from the spring-form pan.
• Allow to cool before serving.

PEAR COFFEE CAKE WITH GINGER PECAN CRUNCH TOPPING

Steps:

• Mix together flour, sugars, salt, nutmeg and oil.
• Set aside 1 cup of mixture for topping.
• Add 2 cups chopped ripe pear to the rest of the above mixture.
• Add egg, buttermilk, baking soda, and baking powder.
• Topping: Add ginger and pecans to 1 cup of reserved mixture.
• Spread in greased 9" x 13" x 2" sheet pan.
• Sprinkle topping over top.
• Bake at 350 degrees for 40 minutes or until knife inserted comes out clean.

CRANBERRY-PECAN COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch springform pan with cooking spray and set on top of a baking sheet lined with foil.
• Rehydrate the cranberries by placing them in a bowl and adding boiling water to cover. Let sit for about 10 minutes, drain well, and set aside.
• Combine melted butter, sugar, eggs, almond extract, and orange zest in a medium bowl. Whisk flour, baking powder, baking soda, and salt together in another bowl and stir into the butter mixture just until combined. Fold in pecans and cranberries. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for about 15 minutes. Remove cake from the springform pan, sprinkle with powdered sugar, and serve.

PEAR CRANBERRY CAKE

Steps:

• Make cake:
• Preheat oven to 350°F with rack in middle. Butter cake pan.
• Whisk together flour, baking powder, salt, and spices.
• Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well.
• At low speed, mix in pears and cranberries, then mix in flour mixture until incorporated.
• Spoon batter into pan.
• Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours.
• Cool in pan 30 minutes, then turn out onto a rack and cool completely.
• Make glaze:
• Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes.
• Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides.

PEAR CRUMB CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch cake pan; line with parchment paper and butter the paper.
• In a skillet, melt butter and honey. Add pears, lemons juice, nutmeg, zest and salt and sauté until the pears are just tender, 5 to 7 minutes. Cool.
• For the topping, whisk together flour, sugars, spices and salt in a bowl. Pour in the melted butter and stir until crumbs form.
• Whisk together sour cream, eggs and vanilla. In the bowl of a standing mixer fitted with the paddle attachment, mix flour, sugar, baking soda, baking powder and salt. Add softened butter and beat for 10 seconds to combine. Beat in egg mixture, continuing to beat until very smooth.
• Pour batter into pan and top with the pear slices, spreading them out evenly (if there is liquid in the pan with the pears, don't add it). Use your fingers to squeeze together large crumbs from the topping and scatter evenly on top of pears.
• Bake for 50 to 65 minutes, until the cake is set and the center springs back when very gently pressed with a finger. A cake tester may come out with crumbs attached, but it shouldn't be wet. Transfer cake to a wire rack and cool completely, at least 2 hours before serving. Cake can be made a day ahead.

PEAR-CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Combine 6 tablespoons butter and 3/4 cup brown sugar in a medium skillet, and cook over medium-high heat, stirring constantly, until melted and thoroughly combined, about 6 minutes. Pour into a 10-by-2-inch professional round cake pan.
• Peel pears, core, and slice into 1/2-inch-thick wedges. Coat with lemon juice, and arrange on top of brown-sugar mixture in a spiral pattern around edge of pan. Fan out slices in center. Sprinkle 1/2 cup cranberries over pears, and set aside.
• Sift flour, baking powder, salt, cinnamon, and ginger together in a medium bowl, and set aside. Combine remaining 6 tablespoons of butter with remaining cup brown sugar in the bowl of an electric mixer, and beat until well combined. Add eggs one at a time, beating after each addition. Add milk alternately with flour mixture, beginning and ending with four; beat until smooth. Stir in remaining 1/2 cup cranberries; pour over fruit in pan. Bake until a tester inserted in the center of cake comes out clean, about 40 minutes.
• Transfer to a wire rack to cool for 15 minutes. Run a knife around edges and invert onto a serving platter. Serve with spice ice cream.

PEAR AND CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Cut a rectangle out of waxed paper to fit an 8x12-inch cake pan. Spray the pan with cooking spray, then place waxed paper liner over the bottom.
• Melt butter in a large skillet. Add 2 cups sugar and cook until sugar has dissolved and mixture is bubbling, about 3 minutes. Add pear slices; reduce heat to low and cook for 5 minutes. Turn off heat and add cranberries.
• Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.
• Combine remaining 2 cups sugar, milk, oil, eggs, and vanilla in another bowl using a hand mixer until cake batter is smooth. Gradually mix in dry ingredients until well combined. Fold in walnuts.
• Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
• Place a platter on top of the cake pan and carefully flip the pan and platter over, allowing the cake to settle on the platter. Lift cake pan off and serve.

CAPE COD CRANBERRY COFFEE CAKE RECIPE - (4.3/5)

Steps:

• Cream butter; add sugar gradually and beat well. Add eggs, one at a time and beat well after each addition. Mix dry ingredients together. Add to butter mixture alternately with sour cream, beginning and ending with dry ingredients. Add almond flavoring and 1/2 cup of nuts. Grease and flour tube or bundt pan. Pour 1/2 of batter in pan. Add 1/2 can of cranberries and spread evenly over batter. Add remaining batter, then remaining sauce and sprinkle with 1/2 cup nuts. Bake in 325 degree oven for 55 minutes or until cake tests done. Cool 5 minutes and remove from pan. Mix together topping ingredients and drizzle over warm cake. Note on cranberry sauce: cranberry sauce should be removed from can and placed in a small bowl and allowed to set while mixing cake. Stir sauce well before using.

CREAMY CRANBERRY COFFEE CAKE

Steps:

• In a big mixing bowl, mix together the first four ingredients.
• In another smaller bowl, mix together the egg, orange juice, butter and vanilla; add to the dry ingredients and stir until combined.
• Fold in the cranberries and orange peel.
• Pour mixture into a greased 9-inch springform pan.
• In a mixing bowl, add the cream cheese and sugar; beat until smooth and creamy.
• Add the egg and vanilla; stir to mix well.
• Spread cream cheese mixture over the batter.
• Mix together the flour and sugar; using a pastry blender, cut in the cold butter until mixture resembles coarse crumbs.
• Sprinkle over the top.
• Place springform pan on top of a baking sheet.
• Bake at 350° for 70-75 minutes or until golden brown.
• Let cool on a wire rack 15 minutes before removing the sides of the pan.