Pear Coffee Cake

Pear Coffee Cake

"I first tasted a moist, delicious pear coffee cake at a bake sale. At Christmas, I bake it instead of fruitcake, adding chopped nuts and chopped red and green candied cherries--about 1/4 cup of each."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 45 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a mixing bowl, cream together sugar and oil. Add eggs, one at a time, beating well after each addition. Sift together flour, cinnamon, salt and baking soda; add to creamed mixture. Add vanilla. Bay hand, stir in coconut, dates, pears and pecans (batter will be thick). Spoon into a greased and floured fluted tube pan. Bake at 325 degrees F for 1-1/2 to 2 hours or until cake tests done. Cool on rack until cake comes away from sides of pan; remove from pan to a wire rack to cool completely.

Reviews

Read all reviews 26
  1. 31 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I made this recipe as directed except that I substituted one cup of applesauce for one cup of the oil. The cake was very moist and good. My husband says it is one of the best I"ve ever made. I ...

Most helpful critical review

OK. After reading several review I used unsweetened coconut and left out the dates. I put my 'cake' aka pear bread, in a large loaf pan, and some in a small loaf pan. I left about an inch of spa...

Most helpful
Most positive
Least positive
Newest

I made this recipe as directed except that I substituted one cup of applesauce for one cup of the oil. The cake was very moist and good. My husband says it is one of the best I"ve ever made. I ...

Wow! I love this cake!! I was a little uneasy at first when the batter came out really thick, but after it came out of the oven and pan, it was amazing!!! I left out the dates and held back a li...

Although I made a few changes to make this recipe suit my taste I think it is great! The only major things I might caution against are: if you use the recommended amount of sugar and coconut thi...

I made this last night to bring to a birthday breakfast at work today. Everyone raved about it. So moist ! I used pears I had frozen and cut back a fourth cup of oil. Sprinkled with powdered sug...

This is very good! I had over ripe pears to use up and chopped them into small pieces. Used 1 1/4 cups oil, 1 cup sugar, and 1 cup Splenda. Skipped the dates (don't like them). I baked in 4 ...

Well, let me start off by saying that this is really not a coffee cake. It is a very dense, very moist bread. While still warm, the flavor seemed to need more spices. It seemed to need less p...

Made recipe according to directions...didn't have dates/coconut/pecans. Cubed than mashed over ripe pears. Made muffins. family loved it.

OMG- this is delicious! I used 1 cup white sugar plus 2/3 cup of Splenda then used 1 cup sugar-free applesauce (sweetened with Splenda) plus 1/2 cup oil. I doubled the cinnamon, used walnuts (no...

I used canned pears, apple sauce instead of vegetable oil, half brown sugar & half regular sugar. Didn't have any dates, so used dried cranberries instead. Baked it at 325 degrees for 40 minut...

Other stories that may interest you