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Lacy Pear Coffee Cake

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This pretty pear cake is also versatile—you can frost the bottom layer and stack the second for a bigger cake, or cut each layer into slices or squares. The layers can be wrapped in freezer paper or foil and frozen for up to 2 months. Thaw them at room temperature and dust with powdered sugar before serving.
  • 1 ¾ cups flour
  • 1 ½ cups packed brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ¾ cup shortening
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups USA Pears, finely chopped
  • ½ cup chopped blanched almonds
  • Powdered sugar
  • Whipped cream or topping (optional)

In a large mixing bowl, combine all ingredients except pears, almonds, powdered sugar and whipped cream. Beat 3 minutes at medium speed; scrape bowl as needed. Stir in pears and almonds. Pour into 2 greased and floured 8-inch round pans.

Bake at 350 degrees for 35–40 minutes or until wooden toothpick comes out clean. Cool in pan 10 minutes; turn onto wire rack. Cool completely. Place a lacy paper doily on each cake layer. Dust with powdered sugar; carefully remove doily. Serve cake with whipped cream, if desired.

yield: Makes 2 cakes or 8 to 12 servings

  • Serving Size: 1 Piece
  • Calories: 522 (44% Calories from Fat)
  • Carbohydrates: 67.2
  • Protein: 7.2

1 Comment » for Lacy Pear Coffee Cake
  1. Penny says:

    Delicious, very light and moist. I substituted pecans. Great coffee cake, I did the powdered sugar on one of the rounds and glaze on the other, both a big hit!

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