Maple Pear Pecan Bacon Coffeecake

Maple Pear Pecan Bacon Coffeecake.

That is quite a mouthful.

#glutenfree Maple. Pear, Pecan, Bacon coffee cake.

How in the world did this one come about?

Simple, I’ve been playing with a new technique for creating the structure of cakes.

I love cake, always have, but I don’t like the texture of many gluten free cakes.

They come out stiff, gummy, flat or hard.

Not the soft crumb structure, airy lightness of Wheat based cakes.

Interior shot of #GlutenFree  Maple Pear Pecan Bacon Coffeecake.
Yes, I said #Bacon  Coffecake 

So I’ve had my mad scientist hat on for a while, fooling around with different beating times, different flour combinations and different leaveners.

Wouldn’t you know it is as simple as changing the order of addition of ingredients?

As simple as making sure to beat well after a couple of additions.

 

LOVE when it is like this to create the structure.

Then I start to play with the flavors of the season.

‘Round my neck of the woods, it’s starting to feel like fall.

We have had a week of cloudy and rainy weather, the kind of time when staying inside and working on a jigsaw puzzle seems like a fine way to spend an afternoon with Grandmom.  Especially since she adores coffeecake, and it is her first visit in 3 years to see her grandbabies (who are 14 now).

I asked the girls what kind of flavor they wanted as long as it started out from Fresh Pear.  I was fortunate to receive a gift this week from Stemilt of their current harvest.  Full of fresh Anjou pears and crisp apples, it was a breath of fall fruit.  While you are over there checking out the terrific fruits, go ahead and download the information for lunch boxes.  We can all use a few more ideas in the months ahead.

Luckily, I had a day or so for the fruit to come to perfect ripeness for decision making.  My girls are food focused, and healthy eaters.  But when they built on each other’s ideas to come to this combination of Maple Pear Pecan and Bacon for our coffeecake, it was just inspired.

Combined with my new technique, we had a winner.

Such a great fun time making and eating it, we almost finished the cake in one sitting.  I’d encourage you to share it with more people.

5.0 from 1 reviews

Maple Pear Pecan Bacon Coffeecake
 
Author: 
Recipe type: Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Inspired by my 14 year old twins, this combination of Fresh Pear, Pecans, Maple Syrup and Bacon makes for a tender and tasty cake. Want it to be vegetarian? Leave out the bacon.
Ingredients
  • 142 grams 1 cup white flour mix grams (1 cup)
  • 124 grams whole grain flour mix (¾ cup)
  • 4 grams baking powder
  • 4 grams baking soda
  • 3 grams salt
  • 1 stick butter ¼ pound at room temperature
  • 10 grams (1 packed tablespoon) pixie dust
  • 110 grams organic cane sugar (½ cup plus 1 tablespoon)
  • 3 large eggs
  • ¼ teaspoon vanilla extract
  • 1 cup sour cream
Topping
  • 1 cup pecans- chopped fine
  • 51 grams sweet rice flour (⅓ cup)
  • 85 grams maple syrup- grade B (¼ cup)
  • 40 grams brown sugar (¼ cup)
  • 4 tablespoons Cold butter cut into 6-8 pieces
  • 12 pieces of bacon – cooked and cut into small dice
  • 2 ripe Anjou pears- cut into small pieces. I don’t bother to peel if they are organic.
Instructions
  1. Preheat oven to 350
  2. Grease a 9×12 pan, I use glass
  3. Stir together in a bowl till the mixture is an evenly colored one: both flour mixtures, baking powder, baking soda and salt. Reserve till later.
  4. In a stand mixer bowl, place softened butter, beat till light and fluffy.
  5. Add pixie dust and continue to beat on medium for 2 minutes
  6. Add sugar in dribs and drabs (slowly) till the sugar is all added.
  7. Beat the mixture for 3-5 minutes.
  8. I use this time to cut up the pears.
  9. Add the eggs one at a time, beating well after each addition.
  10. Beat for -5 minutes once the last egg is added.
  11. This is when I mix up the crumb topping.
  12. Stir together the pecans, sweet rice flour, maple syrup, brown sugar till all the pieces of pecan are coated in the flour.
  13. Stir in the butter bits, and moosh them together.
  14. Reserve for topping.
  15. Back at the batter:
  16. Add the flour mixture to the butter mixture slowly.
  17. Beat till well combined.
  18. Add the vanilla and sour cream and beat another minute.
  19. The batter will be thick and spreadable.
  20. Pour and spread the batter evenly into the 9×12 pan.
  21. Sprinkle batter with the pears, bacon and crumb toppings.
  22. Bake for 55-60 minutes till the bottom is well browned, the edges are pulling away from the pan, the center is stable and a toothpick inserted in the center comes out clean.
  23. Let it cool completely before serving. But if you HAVE to have a piece, let it sit at least 10 minutes before cutting.

 

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4 Responses to Maple Pear Pecan Bacon Coffeecake

  1. Kirsten December 3, 2013 at 1:12 pm #

    Jean,
    “Out of the mouths of babes” comes a terrific idea for a cake. I’ve had bacon ice cream–why not bacon coffee cake? Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!

  2. Elaine September 9, 2013 at 4:03 pm #

    I made this yesterday and it was the best gf cake I’ve ever made. I made a few subsitutions so mine didn’t look a thing like yours but it was still good. First off, my butter wasn’t soft when I was ready to bake. I put it in the microwave too long and it was totally melted so that changed the properties of the cake part more like a cake batter than spreadable. The only organic sugars I had was sucanat and palm coconut. I used the sucanat and it made the batter very dark. Since the batter was lighter my topping ended up cooked in the cake. My thoughts are that next time I will make it into a spice cake and try a walnut – pumpkin topping. I was attracted to your site because of the pixie dust. I am alergic to wheat and also have problems with food additives such as xanthan gum, guar gum, and MSG so many GF recipes are based on xanthan gum and my experimentations and substitutions using gelatin, agar, flax seeds, and chia seeds were not very successful. I have used pixie dust in two recipes now and both worked out great.
    Thanks,
    Elaine

    • Dr. Jean Layton September 9, 2013 at 5:37 pm #

      Hi Elaine,
      Glad to hear that although you made changes, it still tasted great. That is the joy of baking. I’m especially thrilled that pixie dust solved some of your concerns, it certainly solved mine.
      Enjoy!

  3. Maureen | Orgasmic Chef August 30, 2013 at 7:03 pm #

    I’m still trying to get my head around bacon in a cake. I get pears, maple and pecan but bacon still seems funny. I’ll try it just to see what all the buzz is about. It does look good!

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