Avoid the cooking chaos of Mother’s Day morning: Prepare this easy breakfast-in-bed coffee cake two to three days in advance.
On the big morning, just brew some coffee and warm a slice of Pear streusel coffee cake in the microwave or toaster oven.
Associated Press
Quick pear streusel coffee cake
For the cake:
Unsalted butter, for the baking dish
11/4cups all-purpose flour
21/4teaspoons baking powder
1/2cup sugar
1/2teaspoon salt
1/2teaspoon cinnamon
1large egg
1/2cup whole milk
4tablespoons unsalted butter, melted
2ripe pears, not peeled, cored and chopped (1 1/2 cups)
For the streusel topping:
1/2cup sugar
1/4cup all-purpose flour
3tablespoons cold unsalted butter, cut into small chunks
1teaspoon cinnamon
Heat oven to 400 degrees. Use butter to coat an 8-inch square baking dish.
To make the cake, in a medium bowl combine the flour, baking powder, sugar, salt and cinnamon.
In a separate bowl, beat the egg, then mix in the milk and melted butter. Pour the wet ingredients into the dry ingredients, add the pears, and mix well. Spread the batter into the prepared baking dish.
To make the streusel, mix together the sugar, flour, butter and cinnamon by pinching them together with your fingers until well combined. Sprinkle the mixture over the top of the batter.
Bake for 30 to 35 minutes, or until it is golden and dry on top. Cool in the pan, then cut into squares. Keeps for up to 4 days, covered, at room temperature.
Makes 8 servings. Per serving (values are rounded to the nearest whole number): 269 calories; 104 calories from fat; 12 g fat (7 g saturated; 0 g trans fats); 57 mg cholesterol; 41 g carbohydrate; 4 g protein; 2 g fiber; 316 mg sodium.
From “Gale Gand’s Brunch!” by Gale Gand
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