Whew, what a busy few weeks! Between traveling to Chicago for work, and studying for my food safety test, life has been a bit crazy:-)
My work required me to complete the Certified Professional in Food Safety exam, through the National Environmental Health Association. I have been busy studying for the last month, and I am very happy to say I passed on Friday! Soooooo….I wanted to celebrate with cake…but what cake? I had a craving for coffee cake. Then I found a container of pear butter at the grocery store. It was settled, pear coffee cake!
A few weeks back I won a lovely recipe book from Regan at The Professional Palate. The book is called, Cooking Light – Way to Bake, The Complete Visual Guide to Healthy Baking. One thing I love doing is making my recipes a little healthier….I said “a little.” This book shares some really beautiful recipes, and you don’t have to have all the guilt when baking sweet treats! BONUS!! The recipe I decided to adapt to what I had at home was from page 237 of the wonderful book.
This cake is not only moist, it is extremely full of wonderful flavor! I decided to roast the pears with pecans, and a small amount of brown sugar. The roasted pears definitely gave the coffee cake a full mix of flavors, and the crumb top makes each bite a happy bite!
- Coffee Cake Ingredients
- 1½ cups of all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup sugar
- 4 Tbsp butter, melted
- 1 tsp vanilla
- ½ cup pear butter (substitute with one egg)
- 1 egg
- 1½ cups almond milk
- Roasted Pear Ingredients
- 2 cups diced pears, about 1½ pears
- ½ cup chopped pecans
- 2 Tbsp brown sugar
- Crumb Topping Ingredients
- ⅓ cup brown sugar
- ⅓ cup oats
- 3 Tbsp butter, melted
- Preheat oven to 350 degrees Fahrenheit. Grease 9 inch pie pan with cooking spray.
- For Roasted Pears - on sheet pan, spread out diced pears, chopped pecans, and mix in 2 Tbsps of brown sugar. Roast at 350 degrees F for 15 minutes, stir the pears half way through cooking process. Let them cool.
- For Crumb topping - In small bowl, mix together brown sugar, oats, and melted butter.
- For Coffee Cake - In small bowl, mix together flour, baking powder, baking soda, and salt. In medium bowl, mix together sugar, melted butter, vanilla, pear butter, egg, and almond milk.
- Pour coffee cake batter in 9 inch pie pan. Bake coffee cake for 15 minutes, bring out and add roasted pears to batter. The sides of the cake will be setting up, but middle will still be loose, just mix pears around in batter. Then sprinkle crumb topping over top of cake.
- Bake for another 35 minutes depending on oven. The total baking process should be 50 minutes depending on oven.
Now since I am back, and ready to get caught up on reading all your beautiful blogs- I also wanted to introduce a new page to my blog, it will be called “Food Safety Corner!” I want to share home, and restaurant food safety tips, knowledge, and information. Sometimes the things that seem so simple to me, are not always simple to everyone else. So I decided this was a great way to share what I experience everyday, and help everyone feel a little safer in the kitchen!
Please share some things you have been curious about with food safety, and I will write the answer to your questions and so much more here! I started learning about food safety back in 2001, and have been working with my company for six years. I love my job! The thing I love about my job is helping everyone become more knowledgable in food safety!
What is your favorite coffee cake flavor?
Tell me, do you have a food safety question you having been curious about?
Until next time, Come on in, Have a seat,