We discovered this delicious pear and coffee cake recipe on our recent visit to Austria and thought it would be perfect for Christmas entertaining, especially if Christmas cake is not a favorite in your household. Serves 20 people and is really simple to make in a food processor. I am not a master baker and this cake is very straightforward and only takes about an hour including cooking time. Do try it and let us know how you get on.
For the topping
- 1.5kg ripe pears,
- 3 tbsp lemon juice
- 100g quince jelly
For the cake
- 250g butter
- 180g sugar
- 6 tsps soluble espresso powder
- pinch of salt
- 50g vanilla sugar
- 5 eggs
- 450g plain flour
- 3.5 tsp baking powder
- 8 tbsp espresso
- 6 tbsp coffee liqueur (optional)
First peel the pears and cut long slices about 5 mm thick (do not use the slices with a stem). Mix with the lemon juice immediately
Blend the softened butter, sugar, espresso powder, 1 pinch of salt and vanilla sugar in a food processor until well creamed. Add the eggs one at a time. Mix the flour and baking powder, stir in with the espresso and coffee liqueur. Spread the cake mixed on a greased baking sheet (40×30 cm). Cover with the pears. Bake in the preheated oven at 190 degrees (gas 2-3, convection 170 degrees) on the 2nd shelf from below for 22-25 minutes.
Bring the quince jelly to a boil and glaze the hot with it. Serve lukewarm
If you want to serve your pear and coffee cake with a glass of wine we recommend trying a Maderia or perhaps a glass of Sauternes. For some great examples of Maderia wines visit Waitrose Cellar.
You still have time for some last minute Christmas shopping. Final posting day for delivery in time for Christmas is 19 December.