Pear-Hazelnut Coffee Cake

Pear-Hazelnut Coffee Cake

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From: Diabetic Living Magazine

Next time you invite friends over for coffee or tea, serve this heavenly coffee cake topped with sweet pear slices and chopped hazelnuts.

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 medium pear
  • ½ cup sugar (see Tip)
  • ¼ cup canola oil
  • ¾ cup fat-free milk
  • ⅓ cup refrigerated or frozen egg product, thawed, or 2 egg whites, lightly beaten
  • ½ teaspoon vanilla
  • ⅔ cup all-purpose flour
  • ½ cup whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon finely shredded lemon peel
  • ½ teaspoon ground nutmeg
  • 1¼ cups quick-cooking rolled oats
  • 2 tablespoons chopped hazelnuts or sliced almonds


  • Prep

  • Ready In

  1. Preheat oven to 375°F. lightly coat a 9x1½-inch round baking pan with nonstick cooking spray; set aside. Core and slice the pear; set aside.
  2. In a large bowl, stir together sugar and oil. Add milk, egg and vanilla. Beat with an electric mixer on medium speed for 1 minute.
  3. In a small bowl, combine all-purpose flour, whole wheat flour, baking powder, lemon peel and nutmeg. Add to beaten mixture; beat until combined. Stir in oats. Spoon into prepared pan. Arrange sliced pears over batter. Sprinkle with hazelnuts.
  4. Bake for 35 to 40 minutes or until a toothpick inserted near the center of the cake portion comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm.
  • Tip: If using a sugar substitute, choose from Splenda® Sugar Blend for Baking or Sun Crystals® Granulated Blend in place of granulated sugar. Follow package directions to use product amount equivalent to ½ cup granulated sugar. Nutrition analysis per serving: same as below except 192 calories, 27 g carbohydrate, 8 g total sugar.

Nutrition information

  • Serving size: 1 wedge
  • Per serving: 207 calories; 7 g fat(1 g sat); 3 g fiber; 32 g carbohydrates; 5 g protein; 34 mcg folate; 0 mg cholesterol; 13 g sugars; 142 IU vitamin A; 1 mg vitamin C; 105 mg calcium; 1 mg iron; 97 mg sodium; 142 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1 other carbohydrate, 1 starch

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