A few years ago I came across the first food blog I started reading, Chocolate and Zucchini I have been reading it for many years, it was one of my first blog inspirations. I have bought Clotilde’s cookbook and enjoyed many of her recipes. One of my favorites from Clotilde is Coffee Cake à l’Abricot. This is as apricot coffee cake her mother baked for her during one of her visits. But when I tried her recipe I tweaked it a little and used pears instead of apricots, and added cinnamon, also brown sugar and a few other changes. It was so Delishhh that this has become our holiday or Christmas morning coffee cake tradition. The key was that I doubled her recipe to make it more of a thicker coffee cake, the below recipe is doubled already. The bottom of the cake is dense and the top of the cake is deliciously moist, from the pear and the creamy topping. I am sure you can use any fruit you like but pear has been my favorite.
Pear Coffee Cake
4 cups ripe pears, washed and quartered
2 cup flour
2 tsp baking powder
a dash of salt
1 tsp baking soda
20 tbsp butter
2 tbsp milk
14 tbsp sugar
2 egg, lightly beaten
2 tbsp sour cream
2 tbsp brown sugar
2 tsp cinnamon
Preheat the oven to 360°F and grease a 9” cake pan, preferably springform.
In a food processor, mix together the flour, baking powder, salt, baking soda and butter. Add in the sugar, and mix again. Add in the egg and milk, then mix again until just combined, avoid overmixing.
Pour the batter into the pan — it will be somewhat thick, so spread it around with a spatula if needed. Add the pears on top, arranging them in a pretty circular pattern.
In a small bowl, combine the crème fraîche, sugar and egg, beating them with a fork, and pour this mixture evenly over the top of the cake.
Put in the oven to bake for about 60 minutes, or until golden and the pers are tender. Leave it in the turned off oven for another ten to fifteen minutes. Dust with confectioner’s sugar just before serving, warm, at room temperature or cold.