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Pear and Walnut Coffee Cake

 
One serving costs about $1.09

$1.09 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:31%

Spoonacular Score: 31%

 

Pear and Walnut Coffee Cake might be just the morn meal you are searching for. This vegetarian recipe serves 10 and costs $1.07 per serving. One serving contains 441 calories, 6g of protein, and 25g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. Only a few people made this recipe, and 2 would say it hit the spot. If you have vanillan extract, walnuts, ground ginger, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is rather bad. Similar recipes include Pear-Walnut Coffee Cake, Pear & Walnut Cake, and Time To Celebrate With Cake – Roasted Pear & Pecan Coffee Cake.

Ingredients

Servings:
0.75 tsps
0.75 tsps baking powder
baking powder
0.5 tsps
0.5 tsps baking soda
baking soda
0.25 cup
0.25 cup brown sugar
brown sugar
0.75 cup
0.75 cup brown sugar
brown sugar
2 Tbsps
2 Tbsps diced unsalted butter
diced unsalted butter
2 large
2 large eggs
eggs
1.75 cups
1.75 cups flour
flour
2 Tbsps
2 Tbsps flour
flour
0.5 tsps
0.5 tsps ground allspice
ground allspice
0.25 tsps
0.25 tsps ground cardamom
ground cardamom
0.5 tsps
0.5 tsps ground cinnamon
ground cinnamon
0.5 tsps
0.5 tsps ground ginger
ground ginger
0.5
0.5  lemon (juice)
lemon (juice)
0.5 tsps
0.5 tsps kosher salt
kosher salt
2
2  lemon zest
lemon zest
3
3  diced pears
diced pears
1 cup
1 cup sour cream
sour cream
0.5 cup
0.5 cup unsalted butter
unsalted butter
1 tsp
1 tsp vanilla extract
vanilla extract
1 cup
1 cup walnuts
walnuts
2 Tbsps
2 Tbsps wheat germ
wheat germ
0.75 tsps baking powder
0.75 tsps
baking powder
0.5 tsps baking soda
0.5 tsps
baking soda
0.25 cup brown sugar
0.25 cup
brown sugar
0.75 cup brown sugar
0.75 cup
brown sugar
2 Tbsps diced unsalted butter
2 Tbsps
diced unsalted butter
2 large eggs
2 large
eggs
1.75 cups flour
1.75 cups
flour
2 Tbsps flour
2 Tbsps
flour
0.5 tsps ground allspice
0.5 tsps
ground allspice
0.25 tsps ground cardamom
0.25 tsps
ground cardamom
0.5 tsps ground cinnamon
0.5 tsps
ground cinnamon
0.5 tsps ground ginger
0.5 tsps
ground ginger
0.5  lemon (juice)
0.5
lemon (juice)
0.5 tsps kosher salt
0.5 tsps
kosher salt
2  lemon zest
2
lemon zest
3  diced pears
3
diced pears
1 cup sour cream
1 cup
sour cream
0.5 cup unsalted butter
0.5 cup
unsalted butter
1 tsp vanilla extract
1 tsp
vanilla extract
1 cup walnuts
1 cup
walnuts
2 Tbsps wheat germ
2 Tbsps
wheat germ

Equipment

hand mixer
hand mixer
food processor
food processor
springform pan
springform pan
oven
oven
whisk
whisk
bowl
bowl
hand mixer
hand mixer
food processor
food processor
springform pan
springform pan
oven
oven
whisk
whisk
bowl
bowl


Instructions

  1. Start topping by putting brown sugar, spices, flour, wheat germ, nuts and butter in a food processor. Blend down until crumbly. Cover and place in fridge to keep cold.
  2. Grease a 10 springform pan with butter, then lightly dust with flour and tap out the excess. Set aside. Toss pears with lemon juice and set aside.
  3. With an electric mixer, beat butter, sugar and lemon zest for cake batter until fluffy, approximately 3-5 minutes. Add eggs and vanilla and mix until combined.
  4. In a separate bowl, whisk together flour, baking soda, baking powder and salt. Starting with sour cream, alternately add to cake batter along with dry ingredients until just combined.
  5. Pour cake batter into the prepared pan. Top pears and sprinkle crumble topping over the fruit.
  6. Bake in a preheated oven at 350 degrees for 40-50 minutes or until a tester comes out clean. Remove from oven and cool in pan for at least 20-25 minutes before serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.08
Ingredient
¾ teaspoons baking powder
¼ cups brown sugar
¾ cups brown sugar
2 tablespoons diced unsalted butter
2 larges eggs
1.75 cups flour
2 tablespoons flour
½ teaspoons ground allspice
¼ teaspoons ground cardamom
½ teaspoons ground cinnamon
½ teaspoons ground ginger
½ lemon (juice)
2 lemon zest
3 diced pears
1 cup sour cream
½ cups unsalted butter
1 teaspoon vanilla extract
1 cup walnuts
2 tablespoons wheat germ
Price
$0.02
$0.18
$0.53
$0.24
$0.55
$0.29
$0.02
$0.11
$0.11
$0.04
$0.12
$0.10
$1.00
$1.77
$1.56
$0.97
$0.30
$2.80
$0.07
$10.77

Tips

Health Tips

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
443k Calories
6g Protein
25g Total Fat
51g Carbs
4% Health Score
Limit These
Calories
443k
22%

Fat
25g
39%

  Saturated Fat
11g
69%

Carbohydrates
51g
17%

  Sugar
27g
31%

Cholesterol
79mg
27%

Sodium
232mg
10%

Get Enough Of These
Protein
6g
13%

Manganese
0.82mg
41%

Selenium
13µg
19%

Vitamin B1
0.26mg
18%

Folate
68µg
17%

Phosphorus
153mg
15%

Copper
0.3mg
15%

Vitamin B2
0.24mg
14%

Fiber
3g
14%

Vitamin A
568IU
11%

Iron
2mg
11%

Magnesium
36mg
9%

Calcium
89mg
9%

Vitamin B3
1mg
9%

Potassium
264mg
8%

Vitamin B6
0.15mg
7%

Zinc
0.97mg
6%

Vitamin C
4mg
6%

Vitamin B5
0.5mg
5%

Vitamin E
0.7mg
5%

Vitamin K
4µg
4%

Vitamin D
0.5µg
3%

Vitamin B12
0.18µg
3%

covered percent of daily need

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