Pear Breakfast Coffee Cake | The Little Shop of Olive Oils

Pear Breakfast Coffee Cake



  • 3 ripe pears, skin on (about 2 cups diced)
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp sea salt
  • ¾ cup wheat germ
  • 1 egg
  • ¼ cup 2% milk
  • 1/3 cup honey
  • ¼ cup Blood Orange Olive Oil

Streusel Topping:


  1. Preheat oven to 400 F. Grease a 9-inch round cake pan.
  2. Core and finely dice the pears without pealing them. Sift together the flour, baking powder, baking soda, and salt. Stir in the wheat germ.
  3. Beat the eggs slightly and blend with the milk, honey, and olive oil in a small bowl or liquid measuring cup.
  4. Slowly mix the wet ingredients into the dry ingredients. When fully mixed, add the pears and combine. Fold gently until the pears are fully incorporated.
  5. Combine all the streusel topping ingredients in a small bowl and mix with a fork until it is crumbly.
  6. Pour the cake batter into the prepared cake pan and sprinkle with the streusel topping. Garnish with pear slices, if desired.
  7. Bake for 25-30 minutes, until the topping is golden brown. Run a knife around the edge of the cake pan to loosen it. Let cool in the pan on a wire rack.
  8. Once cooled serve immediately and enjoy!
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.