Coffee Cake
3/4 cup sugar
¼ cup butter
1 egg
½ cup milk (higher-fat is tastier, but 1% is OK too)
2 cups flour
2 tsp. baking powder
½ tsp. salt
1 can pears in juice, drained and chopped
¼ cup dried cherries (optional)
Filling/Topping
½ cup brown sugar
¼ cups flour
2 tsp. cinnamon
3 Tbsp. butter, melted
Preheat oven to 375 degrees. Spray a 9” square glass baking pan with nonstick cooking spray.
Mix together butter and sugar with an electric mixer; add egg. Stir in milk. Sift together dry ingredients, or mix in a separate bowl; stir in. Carefully stir in fruit. Spread half the batter in pan. Sprinkle half of filling/topping mixture over batter. Spoon remainder of batter over filling and smooth over. Sprinkle rest of filling/topping mixture over top of batter. Bake until toothpick comes out clean, 25-30 minutes.
Other ideas: peaches (fresh or canned), nectarines, blueberries (omit dried cherries if using other fruits).
Hi, looking at your recipe for pear/dried cherry coffee cake. Why is it called a coffee cake please as it has no coffee in it! Didn’t taste like coffee cake when I made it, laboriously working out NZ cups to grams and mls but that could have been me lol.
Love your books, thanks,
From a Pom reader
Hi Gaynor–It’s like something would be a tea cake or whatever–a cake you have with coffee, not that it has coffee in it. Typically this kind of dish would be something you’d eat with a special breakfast, or for morning coffee, rather than a dessert after dinner. I’ve made this a LOT!