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The combination of pears, nutmeg, ginger & pecans in this recipe is incredible, and the aroma of it permeated the whole house while it was baking--it was simply wonderful. This is one of the most delicious coffee cakes I have ever tasted! I would recommend this recipe to anyone - it was very easy to make, and I will make this again...and again...and again! -M

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Mary Scheffert March 26, 2002

This coffee cake is great! It is so easy to prepare. I followed the directions exactly and my family couldn't stop raving. Even my very picky little brother said he would give it 10 stars!

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Daphne2002 March 05, 2003

This is a "real good" cake - its nutty, smells wonderful, got fresh fruit, is soft and incredibly tasty! It is very similar to one of Mirj Mom's cakes that used ginger and apple in it. I loved the taste of ginger in particular that stands out at the end - thats, "To die for". I did make a few substitutions, though. I used light brown sugar instead of dark brown, as I had only light brown on hand. Also, I didn't have nutmeg on hand, and I substituted it with cinnamon. Pecans out here cost a fortune, and, I substituted those with almonds. Everything worked well. This cake took 1 hour 40 minutes to bake in my AMC Dutch oven. To make this cake slightly guilt-free, I used low-fat milk in which I added lemon juice(prepared this as a substitute for buttermilk). Everything else was perfect. I would recommend this recipe to everyone. It's my uncle's(mom's younger brother's) birthday today, and while my dad, bro. and the rest of our larger family is celebrating on my uncle's huge lawn, we decided to have a small cake and samosas here, just to keep the mood up(Everyone was low as India lost against Australia in the World Cup today), and, just to put a little smile on their faces, I baked them this cake. The guys who work with dad loved this(I packed some for their families). I've saved one huge helping for my dad and bro. to dig into when they get back home on the 19th:) Thanks for sharing an excellent recipe! Belated Happy V-day to you.

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Charishma_Ramchandani February 15, 2003

Made this for our church Easter breakfast, and it was delicious! I especially loved the moistness of the cake even after it was cut.

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May-Ba April 29, 2002

Wonderfully moist coffeecake! I cut back the white sugar to 1/2 cup, and will try even less next time.

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TexasGal #2 December 26, 2009

Outstanding! I tweaked it only a little (using 1C packed dark brown sugar + 1/2C sugar and 3/4 tsp salt) and it is still plenty sweet for me. I may try using even less sugar next time. I am also a ginger lover so I used 3/4 tsp ground ginger in the topping. Using butter is a good idea that I may try next time.

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myoungp November 23, 2009

I had some really ripe pears I needed to use and I found this recipe. I'm glad I did! I like the nutmeg and ginger with the pears. I did cut back on the sugar to 1/2 cup, and next time I may use butter instead of oil, but this recipe is definitely a keeper. I'm looking forward to having this with a cup of coffee for breakfast tomorrow.

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Alisa Lea September 29, 2012

Man oh Man, this is an excellent cake. The cake tastes so good and so moist. I used cinnamon instead of nutmeg because noone in my family likes nutmeg. I also used only 1 1/4 cup of sugar in total....Sooooooooo Yummmy!!! I served it warm with some cool whipped...What can I say except.....I just love it. Thanks so much for sharing this recipe.

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YungB November 04, 2011

This was really good! I bake quite a bit, but I've never made a coffee cake (thinking that they're kind of dry and not very good). I was pleasantly surprised! This was SO good! Made it twice now since I have a ton of pears to get rid of. Both times I put it in 2 round 9 inch pans and it worked out very well!

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Frattie24 September 28, 2010

I got compliments from the entire house on this one. Truly delicious coffee cake and a great way to use extra pears.

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terclin February 07, 2010
Pear Coffee Cake with Ginger Pecan Crunch Topping