by AntoniaJames
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by Jennifer Causey
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by Jennifer Causey
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by Jennifer Causey
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by AntoniaJames
A&M's Testing Notes:
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Expand2 ½ cups all purpose flour Ask a question about this ingredient
1 ¾ cups dark brown sugar Ask a question about this ingredient
¾ cup cold unsalted butter, cut into small cubes Ask a question about this ingredient
1 ½ teaspoons salt Ask a question about this ingredient
1 ½ teaspoon cinnamon (divided: ½ teaspoon + 1 more teaspoon for the topping) Ask a question about this ingredient
½ teaspoon freshly grated nutmeg Ask a question about this ingredient
¼ teaspoon cloves Ask a question about this ingredient
¼ cup toasted wheat germ Ask a question about this ingredient
3/4 cup coarsely chopped walnuts (almonds or pecans also work well) Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
½ teaspoon baking soda Ask a question about this ingredient
1 ½ pounds (4 medium) pears (I like barely ripe Bartletts) (apples, peaches, Asian pears or fuyu persimmons may also be used) Ask a question about this ingredient
¼ teaspoon cinnamon Ask a question about this ingredient
¼ teaspoon freshly grated nutmeg Ask a question about this ingredient
Tiny dash of cloves (optional) Ask a question about this ingredient
1 tablespoon dark brown sugar Ask a question about this ingredient
Preheat oven to 375 degrees. Grease a 9” x 13” baking pan with butter or cooking spray.
Ask a question about this stepPulse the flour, brown sugar, salt, spices (remember, only ½ teaspoon of cinnamon) and wheat germ in a food processor four or five times, until combined. Add the butter and process for about ten seconds; scrape down the sides and pulse three or four times. Remove ¾ cup of that and put in a small bowl with the nuts and 1 teaspoon of cinnamon. Stir well to combine.
Ask a question about this stepAdd the baking soda and baking powder to the dry ingredients in the food processor and pulse two or three times.
Ask a question about this stepIn a large mixing bowl, beat the eggs with a whisk. Then add the buttermilk and whisk well to combine.
Ask a question about this stepPeel, core and coarsely chop the pears; toss with the filling spices (1/4 teaspoon each of cinnamon and freshly grated nutmeg, and a dash of cloves) and the tablespoon of dark brown sugar.
Ask a question about this stepAdd the dry ingredients to the wet ingredients and stir just until smooth.
Ask a question about this stepPut half of the batter in the prepared baking pan. Spread the pears over the batter; then, cover with the remaining batter.
Ask a question about this stepSprinkle on the topping.
Ask a question about this stepBake for about 40 minutes or until the center springs back when lightly touched
Ask a question about this stepAllow to cool in the pan for at least 20 minutes before cutting.
Ask a question about this stepEnjoy!! ;o)
Ask a question about this stepI’ve had this recipe in my files as long as I can remember. The original recipe (whose origin is unknown) calls for shortening, not butter, calls for “milk – sour” instead of buttermilk, and does not contain any fruit. I add a bit of toasted wheat germ, too, for its flavor and texture, and increase the nuts by 50%. If you really love nuts, feel free to add some more. I also suggest using the the food processor for the initial steps of combining the dry ingredients and then cutting in the fat. It's so easy! ;o)
Ask a question about this stepThank you, fearlessem. I'm so glad you liked it!! ;o)
Deeee-licious! I made this for an office breakfast party and it was a big hit. I've never made coffee cake--never bought wheat germ before either--I'm so glad I did both, as this will be a go-to recipe for years to come. Be warned, little backyard pear tree: this year, I am ready and waiting for your fruit!
Thank you! I'm so glad you and your colleagues enjoyed it. And how lucky you are to have a pear tree. By the way, I adapted the topping for this over the weekend to put on a breakfast bread pudding made with challah and chunks of pears. So, so easy, and a huge hit with my brunch guests. I'll post the recipe for that, one of these days. ;o)
Thanks, everyone, for your kind words. ;o)
Congratulations on the silver! This is a heavenly cake.
Congrats on the silver AJ! This is really a stellar cake!
Congrats again on your finalist nod...your recipe has gone into my file and I can't wait to make it again.
Congratulations on being the "Silver" finalist winner for this beautiful recipe, AJ!
Leave it to you, AntoniaJames, to take the most fabulous cake and to make it better!
Thank you, Sally. You would know! I must take issue with you, however, on whether Mother's Cowboy Coffee Cake is THE most fabulous cake. Mother's Sour Cream Cake is actually the most fabulous, to my mind. Did I ever tell you about the time I made it in a Bundt pan (with the overflow into a loaf pan), with an inner layer of the Cowboy Coffee Cake buttery/brown sugary/spiced walnuts? It was really good! Hmm, I should make that again and post the recipe . . .. ;o)
Leave it to you, AntoniaJames, to take the most fabulous cake and to make it better!
Thank you so much, TiggyBee! ;o)
Good God, I love this! So happy that you added the cloves and nutmeg in both parts. What a phenomenal flavor!
Thank you, Sydney! I rarely use cloves, because the flavor can overwhelm, but when balanced with the copious amount of freshly grated nutmeg and the cinnamon, it works. ;o)
This cake is absolutely fantastic, AJ! I made it late last night for breakfast this morning, but my husband and I ended up sneaking bites of the warm cake before bed. It's moist with such a nice density, and the warm spices with the juicy pears are delicious! I substituted oat flour for the wheat germ, and used 3 pears and 1 jonagold apple. This one's a keeper -- thanks so much for sharing a family recipe with us.
Splendid! You know, the one thing I did not change in the recipe from which this was derived was the combination of spices, as they are, to my mind, perfect. This is one of the most evocative food memories from my childhood, due in large part, really, to the wonderful smell of the spices. I'm thrilled that you made this and that it turned out so well. And I love that you used one apple, too. ;o)
Love your recipe/recipes...I certainly don't think "cowboy" and AJ! Sounds delicious!
Oh, that is so funny! You know, when I was little, I thought exactly the same thing about my mother (the antithesis of cowboy, really, in every way) and her "Cowboy Coffee Cake." And I never got a good explanation as to how it got it's name. ;o)
AJ, I adore you and your heavenly recipes, but I have a serious nut (and chocolate) allergy, so I make a practice of not responding to those which are dependent on nuts (and chocolate, sob) for texture and taste. Nonetheless, great congratulations upon finding your lovely self here once again.
Thank you . . . I've thought that pine nuts might work. Or how about some nut-free toffee-like candy, broken into crunchy bits (like sesame seed or roasted pepito brittle)? I don't think the topping gets hot enough to melt candies like that, though I don't know for sure. ;o)
wow this looks great! I've never seen a coffee cake with pears in it before!
Thank you, s_b! I hadn't either, until I made this. I'd been thinking for months about making this coffee cake, but didn't actually have an "occasion" . . . and then the contest was announced, and I knew that I wanted to do something with pears that involved baking, and then, as they say, the rest is history. ;o)
Thank you, Waverly! Glad you think so!! ;o)
Oh, one more thing. . . . I just love it that both finalist recipes are derived from old family favorites.;o)
Me, too! I didn't even think of that, but now that you mention it, it makes it even more special!
Thanks so much! I've been preparing for, running to and then, in meetings since early this morning. I'm speechless. ;o)
Congratulations AJ! What a great cake! I'll have to take mine without nuts, but I know I'll enjoy it anyway!!!
Thanks, F&S! Yes, this would be fine without the nuts. I bet pine nuts would work well, if you can eat those. Or perhaps some roasted pepitas. ;o)
Congratulations, AJ!! This sounds wonderful.
You're so kind, gingerroot. Thank you. ;o)
Congratulations on the finalist pick AntoniaJames, .. (I must confess, all my attention was focussed on the other pear recipe that you submitted minutes before the close) but this sounds just Fabulous!
Thank you, panfusine. ;o)
Thanks, aargersi! I, to the contrary, was not sure this would even find its way into the EPs. (That's the way I felt about my Lentil and Sausage Soup and my Haricots Verts, too!.) ;o)
Thank you, Midge. Glad you think so! ;o)
Congrats!!
Thank you, ChezSuzanne!
Congrats AJ! We devoured this one, and the people who work in my husband's office thank you as well!
Bevi, I'm thrilled that (a) you tried it and (b) everyone liked it. Thank you so, so much. ;o)
This looks just lovely! Two terrific finalists this week!
Thank you, HK and, yes, you're certainly right about those Danish being terrific. This was one of the best "fields" ever, so I am honored beyond words. ;o)
Wow, what a lovely recipe! I am baking today and wondering if I can squeeze one more thing in...I think the answer is yes. Congratulations!
Thank you, BKR, I hope you do make this. It would be such a compliment. ;o)
Thanks so much, MrsL. Coming from a true expert in all things "incredibly delicious," that means a lot! ;o)
Thank you, sdebrango. You are so kind (as always). ;o)
Way to go, AJ!!
Thank you, LTC! ;o)
Congrats AJ -- I had a good feeling about this recipe! I was going to make it before your finalist nod but now I'm even more excited!
Oh, EmilyC, I hope you do try it. Thank you for your kind words! ;o)
Congrats, AJ! This is a beautiful recipe, and I will be honored to be the runner-up!
HLA, the feeling is mutual! Yours is gorgeous, too -- the drool-inducing kind of gorgeousness, in fact. ;o)
Oh my. I need this to accompany my coffee. Need!
Well, F&S, they call it "coffee cake" for a reason. Thank you so much. ;o)
Yes, wssmom, you do! ;o)
Saved! I am trying to keep a nice treat on hand at all times, so this will get made immediately. Is it a typo that the salt appears as an ingredient twice, or am I miss-reading the recipe?
Thanks, Bevi, for the kind words and for catching the copy/paste error (which I've corrected). ;o)
Oh, I'm thrilled! I hope you enjoy it. ;o)
Mmmmm...this is so delicious. I suppose I should have waited until my other half got home to make the full presentation, but he will have to settle for seeing the little mouse corner that was devoured. I love that the fruit is everywhere, not just a bite here and there.
The layers of cinnamon rest over the entire inside of my mouth, and I love the fact that the lower layer of cake has a moist feel and the upper layer includes the crunch of the topping.
Brava and thank you for a coffee cake that I can serve proudly, kudos to AJ! Yippee Kiyay Kiyo!
I am honored beyond words, Bevi. And I am so, so glad that you like it!! ;o)
This looks really good love coffee cake and with pears, fantastic!
Thank you, sdebrango. So glad you think so. ;o)
I love this, and I also love that once again we were both baking today.
Thank you, drbabs! I wish were were neighbors. ;o)
That would be wonderful, but if we were, I suspect we'd both have to do a lot more hiking.
LOL! My husband is making fun of me as we 'speak' for my recent attachment to, what he calls, my 'internet friends.' Sigh. Don't get me wrong, my neighbors are lovely, but I wish some more foody people were nearby.... This community is so amazing. And I tactfully don't mention his 'Call of Duty' internet acquaintances.....
But drbabs, we could hike together -- and talk about food the whole time! (What do you think I think about when I'm out there alone, utterly undisturbed, in a place where I couldn't get an internet signal even if I wanted one? Most of my new ideas are fairly well developed by the time I get to the place where the Tres Sendas trail meets the West Ridge, after a 20-minute uphill climb . . . .) ;o)
Niknud, I hear you . . . I suspect Mr. T is silently grateful that most of my foodie interaction (other than with my sons when they are home from college) is on the internet. Otherwise, he can't get a word in edgewise!! You know how that goes. Our food52 potlucks are like a barn on fire. ;o)
AJ, I'm so happy for you, and am looking forward to meeting you one day. Congratulations on being a finalist!
Oh my stars this looks fantastic - absoltely love coffee cakes and this one is a for sure winner! Yum!! Making it soon!!
Oh, you are so kind. Coffee cakes really are the best, aren't they? I've asked myself as I've been working on this the past few days, "Why don't I do this more often?!!" Coffee cakes are perfect for brunches and holiday breakfasts because you can make them the night before and they taste great when served. And everyone loves them. ;o)
Thank you so much. My sweet neighbor (an elderly gentleman taking care of his 3 grandchildren while their parents are away) thought so, too! He was the lucky recipient of the plate of slices I photographed this morning for this post. ;o)
Yum! I love that you make the topping with the batter, too! When's breakfast??
Whenever you get here, darling. ;o)
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Ready to go: egg, butter, flour, wheat germ, pear, brown sugar, walnuts, buttermilk, cinnamon, clove, nutmeg.
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Merrill peels a pear (we used Bosc and didn't want any tough skin stowed away in the cake.)
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Why, Mr. Brown Sugar, what a nice hat you're wearing today!
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This cake packs a lot of spice.
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A sweet little admirer stares watchfully into the food processor.
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Amanda freshly grates nutmeg.
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A pile of pears dusted with spices -- they're everywhere!
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Merrill whips the eggs and buttermilk into shape (for the cake).
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More butter joins the dry ingredients in ye old trusty food processor.
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Wet meet dry, like sand on the shore.
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Gently layering the pears.
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They're drowning! Just kidding: the penultimate layer of batter.
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And, this wouldn't be coffee cake ...
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... without the crumb topping.
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Good morning!
I realized I'd never come back to sing the praises of this recipe after making it. It is stupendous. So good!