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Practical Baker
Pear/Apple Pecan Coffee Cake
Wednesday, April 9, 2014 • Posted April 9, 2014

My niece shared this recipe with me, and we have found it to be really great. The original recipe calls for just pears, and for walnuts instead of pecans. I “Texized” it a bit, by adding apples and substituting pecans! This is one of those baked goods that can bake too fast if you’re not vigilant. Be sure to check it after 30 minutes or so in the oven so you don’t overcook it and dry it out.


¼ cup butter

½ cup sugar

1 egg

1 cup flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup plain yogurt

¾ cup diced pears

¾ cup diced apples

1 teaspoon vanilla

For the nut topping:

½ cup brown sugar

¾ teaspoon cinnamon

2 tablespoons soft butter

½ cup pecans, chopped


Preheat oven to 350 degrees

Cream butter and sugar until light and fluffy

Beat in vanilla; then egg; beat until smooth

In a separate bowl, mix flour, powder, soda and salt

Add the dry ingredients to the butter mixture, alternating with yogurt

Mix enough to just blend in each addition.

Fold in the pears and apples

Spread mixture out in a greased, 8 inch square baking pan

Mix brown sugar, cinnamon, and the softened butter until well blended

Stir in the chopped pecans; sprinkle evenly over top of cake

Bake for 40-45 minutes or until to is well browned and a toothpick comes out clean

Cut into squares and serve warm or at room temperature

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