Pear & Ap­ple Cof­fee Cake

Taste of Home - - GATHER -

The mix of ap­ples, pears and sour cream in this ten­der cof­fee cake gives it an in­cred­i­bly moist and ap­peal­ing tex­ture.

—Deb­bie Vanni, Libertyville, IL

Prep: 25 min.

• Bake: 30 min. Makes: 12 serv­ings

1/2 cup un­salted but­ter plus

2 Tbsp. un­salted but­ter, soft­ened, di­vided

1 cup sugar

2 large eggs

1 tsp. vanilla ex­tract

2 cups all-pur­pose flour

1 tsp. bak­ing soda

1 tsp. bak­ing pow­der

1/2 tsp. salt

1 cup sour cream

1 medium ap­ple, peeled and finely chopped

1 medium pear, peeled and finely chopped

1 cup packed brown sugar

1 tsp. ground cin­na­mon

1/2 cup chopped wal­nuts or pecans

1. Pre­heat oven to 350°. Grease a 13x9-in. bak­ing pan. In a large bowl, cream 1/2 cup but­ter and sugar un­til light and fluffy. Add eggs, one at a time, beat­ing well af­ter each ad­di­tion. Beat in vanilla. In an­other bowl, whisk flour, bak­ing soda, bak­ing pow­der and salt; add to the creamed mix­ture al­ter­nately with sour cream, beat­ing well af­ter each ad­di­tion. Fold in ap­ple and pear. Trans­fer to pre­pared pan.

2. For top­ping, com­bine brown sugar, re­main­ing 2 Tbsp. but­ter and the cin­na­mon in a small bowl; mix with a fork un­til crumbly. Stir in nuts. Sprin­kle over bat­ter. Bake un­til a tooth­pick in­serted in cen­ter comes out clean, 30-35 min­utes. Cool slightly in pan on a wire rack.

1 piece: 395 cal., 18g fat (9g sat. fat),

61mg chol., 269mg sod., 56g carb. (38g sug­ars, 2g fiber), 5g pro. b

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