Chocolate And Pear Coffee Cake Recipes

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CHOCOLATE AND PEAR COFFEE CAKE



Chocolate and Pear Coffee Cake image

Top coffee cake with chocolate pudding drizzle and chopped pecans for a sweet snack.

Categories     Breakfast

Yield 1

Number Of Ingredients 3

1 Fiber One™ 90 calorie cinnamon coffee cake
1 tablespoon of fat-free chocolate pudding snack
1/2 fresh Bosc pear

Steps:

  • • Place a Fiber One Cinnamon Coffee Cake on a plate
  • • Top with chopped pears and drizzle with chocolate pudding.

Nutrition Facts : Calories 160, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 8 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 19 g, TransFat 0 g

WALNUT PEAR COFFEE CAKE



Walnut Pear Coffee Cake image

This moist coffee cake goes great with a cup of coffee at breakfast but also makes a delicious snack or dessert. When I bring it to work, it disappears in minutes. -Darlene Spalding, Lynden, Washington

Provided by Taste of Home

Time 1h20m

Yield 12 servings.

Number Of Ingredients 18

1 cup chopped walnuts
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup all-purpose flour
1/4 cup cold butter, cubed
FILLING:
2 medium ripe pears, peeled and sliced (about 2 cups)
2 teaspoons lemon juice
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/2 cup chopped walnuts

Steps:

  • In a small bowl, combine the walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling., In a small bowl, toss pears with lemon juice; set aside. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. , Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour before cutting.

Nutrition Facts : Calories 430 calories, Fat 25g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 265mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.

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