Quick Pear Streusel Coffee Cake

By Hklbrries

"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 in the microwave or toaster oven."

Associated Press

Ingredients

• For the cake:
• Unsalted butter, for the baking dish
• 1 1/4 cups all-purpose flour
• 2 1/4 tsp baking powder
• 1/2 cup sugar
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 large egg
• 1/2 cup whole milk
• 4 tbsp unsalted butter, melted
• 2 ripe pears, not peeled, cored and chopped (1 1/2 cups)
• For the streusel topping:
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 3 tbsp cold unsalted butter, cut into small chunks
• 1 tsp cinnamon

Preparation

Step 1

Heat the oven to 400 F. Use butter to coat an 8-inch square baking dish.

To make the cake, in a medium bowl combine 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, in a medium bowl 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.

Nutrition Information:
Per serving
269 calories
104 calories from fat (7 g saturated, 0 g trans fats)
57 mg cholesterol
41 g carbohydrates
4 g protein
2 g fiber
316 mg sodium