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    You are in: Home / Recipes / Walnut Pear Cinnamon Coffee Cake Recipe
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    Walnut Pear Cinnamon Coffee Cake

    Average Rating:

    4 Total Reviews

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    • on November 25, 2010

      Delicious! I used two very ripe pears which was just enough to have a single layer of fruit and baked in a 9" square pan. Next time I may even try 3 pears for more fruit taste. I had candied pecans so I substituted those for the walnuts, which worked out fine.

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    • on November 08, 2006

      This was fantastic! We just loved the The cinnamon and brown sugar. It was very moist. Thanks for posting such a nice recipe.

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    • on December 26, 2004

      Excellent coffee cake. I have to admit that for us it was just a cinnamon coffee cake, no pears or walnuts! While I love both, the other members of my family aren't too keen on them, so out they came. I made this with nonfat plain yogurt and added an extra tsp of vanilla extract, and subbed in soy flour for 1/2 cup of the all-purpose flour. I also used 1 c Splenda for baking plus 1/4 c brown sugar for the sweetener. Tender crumb, sweet taste-- a lovely breakfast. Thanks for posting!

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    • on October 05, 2004

      The Best!!! Very moist and full of flavor. Recommended highly. I subed pecans instead of walnuts. I think you could use sour cream instead of yogurt too. Just excellent. Top stays crunchy and it doestn't get soggy after a day either!!

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    Nutritional Facts for Walnut Pear Cinnamon Coffee Cake

    Serving Size: 1 (189 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 611.3
    Calories from Fat 265
    Total Fat 29.5 g
    Saturated Fat 12.9 g
    Cholesterol 103.1 mg
    Sodium 346.3 mg
    Total Carbohydrate 81.3 g
    Dietary Fiber 2.8 g
    Sugars 52.7 g
    Protein 8.6 g

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