Baking · Foodie · Fruit

Amazing New Coffee Cake Below

So I started this morning looking around for Moroccan cookie recipes because Ramadan is coming.  However I epicly failed! I ended up finding another coffee cake recipe. Go figure right! Coffee cake is my weakness. This might be the best one I have used yet and the easiest.

Look at all those buttery cracks!

Pear Coffee Cake**

  • Cake:
  • 1 1/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 large beaten egg
  • 1/2 cup milk
  • 4 tablespoons melted unsalted butter
  • 2 ripe pears like Bartlett, unpeeled, cored and chopped
    Streusel Topping:
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons cold unsalted butter, cut up
  • 1 teaspoon cinnamon
  1. Heat oven to 400 degrees. Butter an 8-inch square baking pan.
  2. To make the cake: In a medium bowl, combine flour, baking powder, sugar, salt and 1/2 teaspoon cinnamon.
  3. In a separate bowl, mix egg, milk and melted butter until well combined. Pour into dry ingredients, add the pears and mix well. Pour into prepared pan.
  4. To make the streusel: In a small bowl, mix sugar and flour and cut in butter with your fingers until crumbs form. Sprinkle over top of batter in pan.
  5. Bake 30 to 35 minutes until golden and dry on top. Cool in pan and cut into 8 squares. This cake keeps for up to 4 days, covered at room temperature.

** Recipe from European Food at


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