Reviewed: Mar. 17, 2012

I reduced the sugar in the filling to 3/4 cup. The cake is very moist and my family loved it. I'm giving it 4 stars because I feel like it's missing something in the flavor, maybe use more vanilla or cinnamon.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Jan. 25, 2012

Delicious! My mom actually made this today and shared some with us and we LOVED it! She said it was fairly easy, but did dirty a lot of bowls/measuring cups/spoons in the process, lol, but it was worhtit! Great texture and flavor. She said she will be making this again, maybe trying it w/ peaches next time, which I think sounds wonderful! I can't wait to actually make this myself. Thanks for sharing. :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Christina

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 19, 2012

This was good, but I think I like some others better. I made this using chopped apples, rather than sliced pears and I was short the last 1/2 cup of walnuts, so I had to leave those off the top. I also drizzled this with a confectioners sugar icing to fancy it up. If you’re going to make this, plan to dirty just about every bowl in your kitchen. This recipe is a bit more complicated than it first appears.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Jan. 8, 2012

This was a wonderful and moist coffee cake. I will definitely hold onto the recipe to make again. The basic recipe is good the way it's written, but I made some changes based on what I had in the house. I used 2 pears and 2 apples, thought the flavors would go well together, and pecans instead of walnuts. I also toasted the pecans first before chopping them which really makes the pecans fragrant. I used light sour cream and Saigon Cinnamon because it has a much more intense flavor than traditional cinnamon. Because there was twice the amount of fruit, I used a larger springform pan and layered half the fruit in the middle and half on top. The topping went over the fruit and made it stick well. The cake had to bake about 15 minutes longer, but the end result was well worth it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Shawn

Cooking Level: Intermediate

Home Town: Lancaster, Wisconsin, USA

Living In: Denver, Colorado, USA

Reviewed: Dec. 30, 2011

I had VERY ripe pears (two on the large side and one small) and wanted to use them so I tried this cake. I read the reviews and the lady who used a 9" pan and found that the cake overflowed scared me a bit, so I used a 10" pan. I now wish I didn't because I think I would prefer it a bit higher than what I got. Mine definitely would have not overflowed in a 9". Also, the recipe said to put 2/3 of the batter below the pears and 1/3 above it. It's fine like that, but next time, I think I would go closer to half and half, as the pears were a bit too close to the top for me. Maybe if I used a 9" pan, this would not have been the case. Also, the batter is very thick and sticky. To spread the batter, dampen your fingertips with warm water to level out the batter. Using a spatula will drive you crazy. Flavourwise - very good. Next time I might drizzle a little homemade caramel sauce over top for a touch of sweetness. Overall, very good. I will make it again (in a 9" pan)!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Niki

Cooking Level: Expert

Home Town: Oakville, Ontario, Canada

Reviewed: Oct. 22, 2011

This recipe is fantastic! I followed it very closely. I didn't have sour cream, so I substituted non-fat plain yoghourt and it came out amazing. I suppose this would be a good way to reduce the fat in this recipe, but I can't wait to try this again with sour cream.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bradrock1

Reviewed: Oct. 7, 2011

used 4 pears instead of 2, replaced 1/2 of the butter with applesauce and worked great, and cut sugar to 3/4 cup. was not overly sweet, but very good! will make again! very moist!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

annabelle10

Reviewed: Jul. 7, 2011

What an awesome recipe!! I made this to put in our bakery and I sold out!! Here are the adjustments that I made. I freshly ground my soft white wheat into pastry flour right before I mixed it up. This makes a world of difference. I used organic evaporated cane juice instead of the sugar. We are an All Natural/Organic Bakery and use fresh ground flour, organic sweeteners and sea salt. Even with the 100% whole wheat the recipe was fabulous!!! I will definitely be making this recipe again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kaia

Reviewed: May 28, 2011

Baked in a 9X13 baking pan, made 2 times the topping/ filling and used 4 pears. It was a challenge to get the batter to cover the pears but it was worth it! Great recipe. Thanks for posting!

Was this review helpful? [ YES ]
1 user found this review helpful