On this chilly November day, I give you a tender, richly spiced coffee cake adorned with pears and a buttery, cinnamon-laced streusel that sinks right in to make a deliciously mottled, caramelized topping.
I love casual cakes that can be sliced right in the pan, and are totally charming in their imperfection. I didn't even peel the pears. And their arrangement is decidedly haphazard - I like to call it "rustic". But you know what? A gooey, cratered, toffee streusel makes everything in the world undeniably beautiful.
It's like a hug from your mom: comforting, warm, home-y.
Perfect to snuggle up with in front of a fire. Or to enjoy with friends a on a rainy day.
And perfect with a hot cup of tea.
Which, incidentally, is not a coincidence - I actually created this recipe as a delicious pairing for Tetley tea in collaboration with Good Housekeeping magazine. I'd be oh so very happy if you went see my article, here, and left a comment!
Hope you're staying warm and cozy - we're having a real cold snap in the Pacific Northwest. And I'm loving it! :)
- Cook Time
- Prep Time
- 9 servingsServings
- 3 tbsp unsalted butter, room temperature
- ⅓ cup brown sugar, packed
- ½ tsp ground cinnamon
- Visit Good Housekeeping for the rest of the ingredients!
Visit Good Housekeeping for the instructions!