We like to bake with a combination of apples: some sweet and some tart, some that keep their shape and others that will break down and get saucy. Adding the pear lends a perfumey quality to the cake.
Recipe information
Yield
Makes 1 Coffee Cake
Ingredients
For the streusel topping:
For the cake:
Preparation
Prepare the topping:
Step 1
Combine all streusel ingredients in a bowl and mix until the butter is incorporated. Do not overmix–you want a crumbly texture. Set aside.
Assemble the cake:
Step 2
Grease an 8- inch round spring-form pan with butter. Set aside.
Step 3
Toss the apples, pear, brown sugar, and zest together in a small bowl and set aside.
Step 4
Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Divide the dough in two equal pieces, dust with more flour and quickly shape them into rough balls.
Step 5
Press the first piece of dough into the spring-form pan.
Step 6
Top with half of the apple and pear mixture, then sprinkle half of the streusel topping over it. Repeat with the next layer of dough, apple and pear mixture, and streusel.
Step 7
Allow the cake to rest for 60 minutes.
Step 8
Preheat the oven to 350°F.
Step 9
Bake the cake in the middle of the oven for 55 minutes.
Step 10
Allow to sit for about 15 minutes, then remove it from the spring-form pan.
Step 11
Allow to cool before serving.
Recipe notes
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