Pear and Walnut Coffee Cake

Vegetarian
Health score
3%
Pear and Walnut Coffee Cake
45 min.
10
528kcal

Suggestions

Ingredients

  • 0.8 teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 0.3 cup brown sugar 
  • 0.3 cup brown sugar 
  • 0.8 cup brown sugar 
  • 0.8 cup brown sugar 
  • tablespoons butter unsalted diced
  • large eggs 
  • 1.8 cups flour for the pan
  • tablespoons flour 
  • 0.5 teaspoon ground allspice 
  • 0.3 teaspoon ground cardamom 
  • 0.5 teaspoon ground cinnamon 
  • 0.5 teaspoon ground ginger 
  • 0.5  juice of lemon 
  • 0.5 teaspoon kosher salt 
  •  lemon zest minced
  •  pears diced peeled
  • cup cream sour
  • 0.5 cup butter unsalted for the pan
  • teaspoon vanilla extract 
  • cup walnuts toasted chopped
  • tablespoons wheat germ 

Equipment

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

Directions

  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.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.With an electric mixer, beat butter, sugar and lemon zest for cake batter until fluffy, approximately 3-5 minutes.
  2. Add eggs and vanilla and mix until combined.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.
  3. Pour cake batter into the prepared pan. Top pears and sprinkle crumble topping over the fruit.
  4. Bake in a preheated oven at 350 degrees for 40-50 minutes or until a tester comes out clean.
  5. Remove from oven and cool in pan for at least 20-25 minutes before serving.

Nutrition Facts

Calories528kcal
Protein4.92%
Fat41.3%
Carbs53.78%

Properties

Glycemic Index
32.38
Glycemic Load
15.53
Inflammation Score
-5
Nutrition Score
10.988695652174%

Flavonoids

Cyanidin
1.42mg
Catechin
0.14mg
Epigallocatechin
0.32mg
Epicatechin
2.01mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.09mg
Eriodictyol
0.07mg
Hesperetin
0.22mg
Naringenin
0.02mg
Isorhamnetin
0.16mg
Quercetin
0.45mg

Nutrients percent of daily need

Calories:527.7kcal
26.39%
Fat:24.95g
38.39%
Saturated Fat:10.7g
66.84%
Carbohydrates:73.12g
24.37%
Net Carbohydrates:69.67g
25.34%
Sugar:49.23g
54.7%
Cholesterol:81.19mg
27.06%
Sodium:239.61mg
10.42%
Protein:6.68g
13.36%
Manganese:0.83mg
41.7%
Selenium:14.09µg
20.12%
Vitamin B1:0.26mg
17.41%
Folate:68.53µg
17.13%
Copper:0.31mg
15.49%
Vitamin B2:0.24mg
14.32%
Fiber:3.45g
13.8%
Phosphorus:131.13mg
13.11%
Iron:2.18mg
12.13%
Vitamin A:568.14IU
11.36%
Calcium:110.36mg
11.04%
Magnesium:38.66mg
9.67%
Vitamin B3:1.78mg
8.89%
Vitamin B6:0.15mg
7.59%
Potassium:260.33mg
7.44%
Zinc:0.96mg
6.4%
Vitamin C:4.84mg
5.86%
Vitamin B5:0.53mg
5.31%
Vitamin E:0.69mg
4.59%
Vitamin K:4.13µg
3.94%
Vitamin D:0.41µg
2.75%
Vitamin B12:0.16µg
2.69%
Source:Foodista