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–+ servings
Kate Ramos

Grandma’s Pear Canela Coffee Cake

Don't miss your chance to make breakfast history with this Pear Canela Coffee Cake. Fluffy cake with juicy pears and layers of crumbly cinnamon streusel.
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Servings: 10 -inch Coffee Cake
Ingredients Method

Ingredients
  

  • 3 cups white whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon fine salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable shortening
  • 2 large eggs
  • 1 cup milk non-dairy milk works here too
  • 2 large ripe pears chopped (about 2 1/2 cups)
For the Topping:
  • 1 cup granulated sugar
  • 2/3 cups white whole wheat flour
  • 1 teaspoon ground canela cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 cup vegetable shortening cubed

Method
 

  1. Grease a 10-inch tube (angel food cake) pan. Heat oven to 350°F and arrange rack in the middle. Sift flour, baking powder, and salt into a large bowl and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment beat the sugar and shortening together until creamy and smooth. Add the eggs one at a time, then the milk.
  3. Add the dry mixture and mix on low until completely incorporated. Add the pears and fold them in with a plastic spatula. Spoon mixture into the prepared pan and spread so the top is even.
  4. Combine all the topping ingredients in a medium bowl and mix together with your hands, rubbing the shortening into the dry ingredients until it has formed clumps of streusel. Evenly top the batter with the streusel.
  5. Bake until a toothpick inserted in the center comes out clean and the top is golden brown, about 60-75 minutes.
  6. Let cool at least an hour before removing from the pan.

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