Buttermilk
Pear-Filled Cowboy Coffee Cake With Buttermilk
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91 Reviews
Katherine R.
March 15, 2023
It’s in the oven, and there’s no way it won’t be delicious but I wanted to leave one note: Using a 9x13 pan I found that I did not have enough batter to do even the thinnest possible bottom layer and top layer. I don’t think it matters, but prepare for a little logistics challenge and the time it takes to try to spread this batter (not pourable) in the pan,
eluu
November 27, 2019
I was so worried about my batter as I spread it in my 9x13 pan (the bottom layer was so thin!). It looked like a disaster going into the oven, though that's more suspect of my ability and not the recipe itself. It turned out a beauty and a tasty little thing. I used four persimmons (roughly 1 lb) and one honeycrisp apple. Next time, I will use either riper persimmons or just apples, and more spices! The dough is so buttery... but healthy-ish tasting at the same time. Yum, yum!
alargura
January 27, 2019
This was delicious, however, if you fail to note the pan size change from the picture and top description, you'll be in for a surprise. I used a 10" round pan (not 9x13) and it took 1 hour and 20 to bake through. Otherwise, the combination of spices, pears, and nuts is really satisfying. A keeper!
Lynn42
November 25, 2016
The recipe calls for a 9 x 13 pan, but the pictures show a round cake. Can you tell us what size round pan you used? Is the baking time the same when you use that pan?
AntoniaJames
November 25, 2016
The editors decided to use a round pan, instead of the rectangular one, when they did the photo shoot at the time that this recipe was a contest finalist. I prefer making it in the rectangular pan, using parchment as a sling across the long side for easier removal. I tried this recipe in a round pan, after seeing the editors' photo; it takes 10 to 15 minutes longer to bake, given that it is deeper. Cakes with fresh fruit in them can be tricky, because the fruit teleases juice into the batter, which can make the crumb a bit soggy. Also, the outer edge of the cake tends to be finished baking before the inside, where the fruit is. For that reason, I prefer the less deep rectangular baking dish for this recipe. ;o)
Anne13
April 26, 2016
OK, maybe it's a little ridiculous to be adding a comment to a recipe that was published so long ago, but I love it and have made it so many times, with pears, and apples, and lately, frozen sweet cherries. I've been using all whole-wheat flour and don't mind that it's a little heavier that way, but last time I grabbed a can of meringue powder instead of the baking powder (now I know: they're the same size) and thought I'd ruined it. I was distraught, but the cake was incredibly light and delicious as ever. The family was divided on whether they liked it better one way or the other, so I can just make it both ways I guess--it's a hard cake to mess up, which is a great cake, the best kind, as far as I'm concerned!
AntoniaJames
April 27, 2016
Not ridiculous at all, Anne13! Thank you for much for your kind words, and especially for the suggestion to use frozen cherries. I've often thought that those frozen slices of nectarines that beckon me from the grocery store freezer case this time of year (spring doldrums, waiting for summer fruit) would go well in this cake. I think I'll give it a try. Thanks again. ;o)
BavarianCook
June 12, 2014
It is now in the oven and already smelling fantastic! I was out of buttermilk (how did that happen?) and used 3/4 c Greek yogurt and 1/4 c milk instead - seems to work just fine. I LOVE that there is plenty of topping and not just the dusting many other coffeecake recipes have. I can't wait to dig into it! Thank you, AJ!
caroberts77
April 27, 2013
I made this for a work birthday gathering and it was received quite well. I made a poor decision to not use the specified pan size and ended up over-baking the cake. That being said, another co-worker brought ice cream which took care of any dryness ;-)
fearlessem
May 13, 2012
I realized I'd never come back to sing the praises of this recipe after making it. It is stupendous. So good!
Ms. T.
May 1, 2012
Deeee-licious! I made this for an office breakfast party and it was a big hit. I've never made coffee cake--never bought wheat germ before either--I'm so glad I did both, as this will be a go-to recipe for years to come. Be warned, little backyard pear tree: this year, I am ready and waiting for your fruit!
AntoniaJames
May 1, 2012
Thank you! I'm so glad you and your colleagues enjoyed it. And how lucky you are to have a pear tree. By the way, I adapted the topping for this over the weekend to put on a breakfast bread pudding made with challah and chunks of pears. So, so easy, and a huge hit with my brunch guests. I'll post the recipe for that, one of these days. ;o)
EmilyC
September 28, 2011
Congrats again on your finalist nod...your recipe has gone into my file and I can't wait to make it again.
lapadia
September 28, 2011
Congratulations on being the "Silver" finalist winner for this beautiful recipe, AJ!
SallyCan
September 27, 2011
Leave it to you, AntoniaJames, to take the most fabulous cake and to make it better!
AntoniaJames
September 27, 2011
Thank you, Sally. You would know! I must take issue with you, however, on whether Mother's Cowboy Coffee Cake is THE most fabulous cake. Mother's Sour Cream Cake is actually the most fabulous, to my mind. Did I ever tell you about the time I made it in a Bundt pan (with the overflow into a loaf pan), with an inner layer of the Cowboy Coffee Cake buttery/brown sugary/spiced walnuts? It was really good! Hmm, I should make that again and post the recipe . . .. ;o)
Jr0717
September 21, 2023
I realize my comment comes years after this was posted, but I would love to know more about this storied Cowboy Coffee Cake!
SallyCan
September 27, 2011
Leave it to you, AntoniaJames, to take the most fabulous cake and to make it better!
Sydney
September 24, 2011
Good God, I love this! So happy that you added the cloves and nutmeg in both parts. What a phenomenal flavor!
AntoniaJames
September 24, 2011
Thank you, Sydney! I rarely use cloves, because the flavor can overwhelm, but when balanced with the copious amount of freshly grated nutmeg and the cinnamon, it works. ;o)
EmilyC
September 23, 2011
This cake is absolutely fantastic, AJ! I made it late last night for breakfast this morning, but my husband and I ended up sneaking bites of the warm cake before bed. It's moist with such a nice density, and the warm spices with the juicy pears are delicious! I substituted oat flour for the wheat germ, and used 3 pears and 1 jonagold apple. This one's a keeper -- thanks so much for sharing a family recipe with us.
AntoniaJames
September 23, 2011
Splendid! You know, the one thing I did not change in the recipe from which this was derived was the combination of spices, as they are, to my mind, perfect. This is one of the most evocative food memories from my childhood, due in large part, really, to the wonderful smell of the spices. I'm thrilled that you made this and that it turned out so well. And I love that you used one apple, too. ;o)
dymnyno
September 22, 2011
Love your recipe/recipes...I certainly don't think "cowboy" and AJ! Sounds delicious!
AntoniaJames
September 22, 2011
Oh, that is so funny! You know, when I was little, I thought exactly the same thing about my mother (the antithesis of cowboy, really, in every way) and her "Cowboy Coffee Cake." And I never got a good explanation as to how it got it's name. ;o)
boulangere
September 22, 2011
AJ, I adore you and your heavenly recipes, but I have a serious nut (and chocolate) allergy, so I make a practice of not responding to those which are dependent on nuts (and chocolate, sob) for texture and taste. Nonetheless, great congratulations upon finding your lovely self here once again.
AntoniaJames
September 22, 2011
Thank you . . . I've thought that pine nuts might work. Or how about some nut-free toffee-like candy, broken into crunchy bits (like sesame seed or roasted pepito brittle)? I don't think the topping gets hot enough to melt candies like that, though I don't know for sure. ;o)
singing_baker
September 22, 2011
wow this looks great! I've never seen a coffee cake with pears in it before!
AntoniaJames
September 22, 2011
Thank you, s_b! I hadn't either, until I made this. I'd been thinking for months about making this coffee cake, but didn't actually have an "occasion" . . . and then the contest was announced, and I knew that I wanted to do something with pears that involved baking, and then, as they say, the rest is history. ;o)
AntoniaJames
September 22, 2011
Oh, one more thing. . . . I just love it that both finalist recipes are derived from old family favorites.;o)
hardlikearmour
September 22, 2011
Me, too! I didn't even think of that, but now that you mention it, it makes it even more special!
wssmom
September 22, 2011
Woohoo!! Congrats!
AntoniaJames
September 22, 2011
Thanks so much! I've been preparing for, running to and then, in meetings since early this morning. I'm speechless. ;o)
fiveandspice
September 22, 2011
Congratulations AJ! What a great cake! I'll have to take mine without nuts, but I know I'll enjoy it anyway!!!
AntoniaJames
September 22, 2011
Thanks, F&S! Yes, this would be fine without the nuts. I bet pine nuts would work well, if you can eat those. Or perhaps some roasted pepitas. ;o)
Panfusine
September 22, 2011
Congratulations on the finalist pick AntoniaJames, .. (I must confess, all my attention was focussed on the other pear recipe that you submitted minutes before the close) but this sounds just Fabulous!
aargersi
September 22, 2011
Hurrah! Congratulations! I knew this would be a finalist!!!
AntoniaJames
September 22, 2011
Thanks, aargersi! I, to the contrary, was not sure this would even find its way into the EPs. (That's the way I felt about my Lentil and Sausage Soup and my Haricots Verts, too!.) ;o)
Bevi
September 22, 2011
Congrats AJ! We devoured this one, and the people who work in my husband's office thank you as well!
AntoniaJames
September 22, 2011
Bevi, I'm thrilled that (a) you tried it and (b) everyone liked it. Thank you so, so much. ;o)
healthierkitchen
September 22, 2011
This looks just lovely! Two terrific finalists this week!
AntoniaJames
September 22, 2011
Thank you, HK and, yes, you're certainly right about those Danish being terrific. This was one of the best "fields" ever, so I am honored beyond words. ;o)
BlueKaleRoad
September 22, 2011
Wow, what a lovely recipe! I am baking today and wondering if I can squeeze one more thing in...I think the answer is yes. Congratulations!
AntoniaJames
September 22, 2011
Thank you, BKR, I hope you do make this. It would be such a compliment. ;o)
mrslarkin
September 22, 2011
Yay, AJ!! This looks incredibly delicious!! Congratulations!
AntoniaJames
September 22, 2011
Thanks so much, MrsL. Coming from a true expert in all things "incredibly delicious," that means a lot! ;o)
EmilyC
September 22, 2011
Congrats AJ -- I had a good feeling about this recipe! I was going to make it before your finalist nod but now I'm even more excited!
AntoniaJames
September 22, 2011
Oh, EmilyC, I hope you do try it. Thank you for your kind words! ;o)
hardlikearmour
September 22, 2011
Congrats, AJ! This is a beautiful recipe, and I will be honored to be the runner-up!
AntoniaJames
September 22, 2011
HLA, the feeling is mutual! Yours is gorgeous, too -- the drool-inducing kind of gorgeousness, in fact. ;o)
fiveandspice
September 14, 2011
Oh my. I need this to accompany my coffee. Need!
AntoniaJames
September 22, 2011
Well, F&S, they call it "coffee cake" for a reason. Thank you so much. ;o)
Bevi
September 13, 2011
Saved! I am trying to keep a nice treat on hand at all times, so this will get made immediately. Is it a typo that the salt appears as an ingredient twice, or am I miss-reading the recipe?
AntoniaJames
September 13, 2011
Thanks, Bevi, for the kind words and for catching the copy/paste error (which I've corrected). ;o)
Bevi
September 14, 2011
Mmmmm...this is so delicious. I suppose I should have waited until my other half got home to make the full presentation, but he will have to settle for seeing the little mouse corner that was devoured. I love that the fruit is everywhere, not just a bite here and there.
The layers of cinnamon rest over the entire inside of my mouth, and I love the fact that the lower layer of cake has a moist feel and the upper layer includes the crunch of the topping.
Brava and thank you for a coffee cake that I can serve proudly, kudos to AJ! Yippee Kiyay Kiyo!
The layers of cinnamon rest over the entire inside of my mouth, and I love the fact that the lower layer of cake has a moist feel and the upper layer includes the crunch of the topping.
Brava and thank you for a coffee cake that I can serve proudly, kudos to AJ! Yippee Kiyay Kiyo!
AntoniaJames
September 14, 2011
I am honored beyond words, Bevi. And I am so, so glad that you like it!! ;o)
drbabs
September 13, 2011
I love this, and I also love that once again we were both baking today.
drbabs
September 13, 2011
That would be wonderful, but if we were, I suspect we'd both have to do a lot more hiking.
Niknud
September 14, 2011
LOL! My husband is making fun of me as we 'speak' for my recent attachment to, what he calls, my 'internet friends.' Sigh. Don't get me wrong, my neighbors are lovely, but I wish some more foody people were nearby.... This community is so amazing. And I tactfully don't mention his 'Call of Duty' internet acquaintances.....
AntoniaJames
September 14, 2011
But drbabs, we could hike together -- and talk about food the whole time! (What do you think I think about when I'm out there alone, utterly undisturbed, in a place where I couldn't get an internet signal even if I wanted one? Most of my new ideas are fairly well developed by the time I get to the place where the Tres Sendas trail meets the West Ridge, after a 20-minute uphill climb . . . .) ;o)
AntoniaJames
September 14, 2011
Niknud, I hear you . . . I suspect Mr. T is silently grateful that most of my foodie interaction (other than with my sons when they are home from college) is on the internet. Otherwise, he can't get a word in edgewise!! You know how that goes. Our food52 potlucks are like a barn on fire. ;o)
drbabs
September 22, 2011
AJ, I'm so happy for you, and am looking forward to meeting you one day. Congratulations on being a finalist!
aargersi
September 13, 2011
Oh my stars this looks fantastic - absoltely love coffee cakes and this one is a for sure winner! Yum!! Making it soon!!
AntoniaJames
September 13, 2011
Oh, you are so kind. Coffee cakes really are the best, aren't they? I've asked myself as I've been working on this the past few days, "Why don't I do this more often?!!" Coffee cakes are perfect for brunches and holiday breakfasts because you can make them the night before and they taste great when served. And everyone loves them. ;o)
EmilyC
September 13, 2011
Saved -- this looks divine!
AntoniaJames
September 13, 2011
Thank you so much. My sweet neighbor (an elderly gentleman taking care of his 3 grandchildren while their parents are away) thought so, too! He was the lucky recipient of the plate of slices I photographed this morning for this post. ;o)
hardlikearmour
September 13, 2011
Yum! I love that you make the topping with the batter, too! When's breakfast??
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