Pear & Almond Coffee Cake

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Pear & Almond Coffee Cake 1

I don’t like Pears, but I really wanted to make a cake with pears. So what’s a girl to do? Bake a Pear & Almond¬†Coffee Cake of course. I had wanted to get this recipe out to you sooner but we had visitors over the weekend so time got away from me. I do now though have¬†wonderful storage boxes to put all my baking books in. So sorting my books out distracted me away from the blog too, but this cake is perfect for Monday’s, the cake doesn’t take long at all to bake, it contains nothing fancy, so all the ingredients for it should hopefully be in your pantry and it will be baked and cooled slightly just in time for your afternoon cup of¬†coffee.

Pear & Almond Coffee Cake 2

Like I mentioned above, I really don’t like pears. They are often powdery and lacking in any real kind of flavour, well the ones I’ve tried had all tasted like this. Thing is, I got a really bad craving for some kind of pear cake. Autumn is in full force here in the UK at the minute and I can resist buying seasonal fruits, pears being one of them. I also can’t resist buying cookbooks. Last week I bought a Delia Smith book, perfectly entitled Delia’s Cakes. I flicked through the pages looking for a pear recipe and boom, this recipe sprang forward. It’s a homely, simple coffee¬†cake that tastes amazing!

Pear & Almond Coffee Cake 3

I love my mugs of coffee and I love to nibble on something sweet alongside this. Coffee Cake is just perfect for that, it’s the kind of cake that was meant to drunk with a cup of coffee, hence the name. These kind of cakes come in all shapes and sizes and my version that I’ve got for you today has pears and almond in, along with a thick and very crumbly streusel topping.

Pear & Almond Coffee Cake 4

The streusel topping is very morish indeed. This version is made differently to your regular way where you rub the butter into the flour and sugar, instead the butter is melted them forked through the remaining ingredients. Paired with flour,¬†flaked almonds and brown¬†Demerara sugar, you’ll have a little clusters of sugary streusel with little almond pieces strewn throughout. It almost reminds me of a streusel granola. The cake itself is laced with almond in the form of ground almonds and a dash of almond extract. The pears are soft and juicy, lending a dash of sweetness to the damp cake beneath.

Pear & Almond Coffee Cake 5

If almonds are your thing then this cake is so for you. Thinking out load, this cake would work marvelously with perhaps an Almond Latte, topped perhaps with a swirl of cream. Chilly weather calls for cake and coffee, don’t you think?

Pear & Almond Coffee Cake 6

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Yields – One, 9 inch round cake.



  • 110 grams Self-raising flour
  • 1 teaspoon Baking powder
  • 50 grams (¬† Unsalted butter, at room temp
  • 50 grams Golden Caster sugar
  • 50 grams Ground Almonds
  • 1 Large Egg
  • 1/4 tsp Pure Almond Extract
  • Pinch of Maldon Sea Salt
  • 3 tablespoons Milk
  • 2 Pears, Peeled, cored and quartered


  • 50 grams Unsalted butter, melted
  • 75 grams Plain flour
  • 50 grams Demerara Sugar
  • 40 grams Flaked Almonds


  1. Pre-heat the oven to 180c (380F) and grease a round, 9 inch Springform tin, lining the bottom with parchment paper, set aside.
  2. Sift the flour and baking powder into the bowl of an electric mixer fitted with paddle attachment then add the butter, sugar, ground almonds, egg, almond extract, salt and the milk. Mix together until creamy and smooth.
  3. Scrape into the prepared cake tin and smooth the top over.
  4. Place the pears on top of the cake batter and make the streusel.
  5. In a small bowl, combine the flour and sugar and pour over the melted butter. Mix together with a fork then add the flaked almonds. Mix everything together then sprinkle all over the pears and cake batter.
  6. Bake for 40-45 minutes or until golden and a cake tester inserted into the centre comes out clean.
  7. Leave on a wire rack for 15 minutes before removing the outer ring to cool completely.


  • Recipe adapted from Delia’s Cakes – Delia Smith
  • This cake will last for up to 3 days stored in a cake tin with a tight-fitting lid.
  • Store in a cool, dry place away from direct sunlight.

Triple Coconut Pound Cake with Salted Caramel Glaze

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Triple Coconut Pound Cake with Salted Caramel Glaze 1

Finally I’ve got a bake that’s turned out well, after a weekend of fails this glorious pound cake made up for all the disappointment it’s heavenly. I’m so in love with this cake and you’ll be too, I guarantee it!

Triple Coconut Pound Cake with Salted Caramel Glaze 2

After not posting anything for around two weeks, I’m back with a whole lot of great recipes, this one included. Be sure to keep checking back as I’ll be posting regularly for the next week or so. I’ve got so many recipes I want to try and I’m so excited to get back¬†into blogging and sharing them with you all.

Triple Coconut Pound Cake with Salted Caramel Glaze 3

The first recipe on my list is this Triple Coconut Pound Cake with¬†my homemade¬†vanilla salted caramel drizzle.¬†Originally I was going to drizzle the cake with a lime¬†powdered sugar icing¬†but when I found a little bit of salted caramel in my cupboard I knew it was¬†going to¬†work with coconut.¬†If you remember I used it for my Vanilla Salt Salted Caramel Cookie Cake and seeing as that went down a treat I couldn’t resist the opportunity to use the last of it up.

Triple Coconut Pound Cake with Salted Caramel Glaze 4

It’s the crumbliest, creamiest, most tender cake I’ve made to date! It’s so light I could barely slice it in one piece, I did manage to get one slice that held and that’s the one in the photo. If you make this cake you won’t be able to stop picking at it, it’s rather moreish If I say so myself.

Triple Coconut Pound Cake with Salted Caramel Glaze 5

I knew this cake was going to be a winner when I licked the batter from the spatula, I wanted to eat the whole lot, it’s a good job I’d put it in the oven. Trust me on this one it’s going to be the best coconut cake you’ve ever tasted. I loaded this coconut pound cake with three different types, raw coconut chips, LorAnn Coconut¬†Baking Emulsion and coconut cream. I believe using coconut cream makes the crumb silky and tender whilst keeping it fresher for longer so it won’t dry out. Although there’s no problem with this cake drying out, it just simply won’t get the chance as it’ll be gone before you know it. It’s just that good!

Triple Coconut Pound Cake with Salted Caramel Glaze 6

I’ve used LorAnn baking emulsions and oils before and I simply adore the coconut baking emulsion, it gives such a great natural flavour. The raw coconut chips gives the cake a nice textural contrast, whilst the crumb is soft you get little bites of chewiness from the chips. I also toasted some and sprinkled them on top for more bite.

Triple Coconut Pound Cake with Salted Caramel Glaze 7

The salted caramel drizzle on top is the perfect sticky topping, it’s oozed into the crust of the pound cake and will fill each bite will caramel-y goodness. If you don’t have any then don’t fret, it’s not essential to enjoy this cake, it’ll be just as good on its own. I’ve become a great fan of coconut recently and this cake has such perfect flavours, if you’re a coconut lover then this cake will have you swept of your feet, it’ll be hard to find a pound cake that¬†a more tropical and creamy coconut flavour than this one. Fact!

 Triple Coconut Pound Cake with Salted Caramel Glaze 8

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Yields – One, 2lb Loaf


  • 225 grams (1 cup) Unsalted butter at room temperature
  • 350 grams (1 3/4 cup) Caster sugar
  • 3 Large eggs
  • 1 teaspoon Pure vanilla extract
  • 1 teaspoon LorAnn Coconut Baking Emulsion
  • 185ml (3/4 cup) Coconut cream
  • 50 grams (1 cup) Raw Shredded Coconut Chips
  • 280 grams (2 1/2 cups) Plain flour
  • 2 teaspoon Baking powder
  • Large pinch of Maldon sea salt
  • Vanilla Salt Salted Caramel


  1. Pre-heat the oven to 175C (350F) , grease a 2lb loaf tin and line it with parchment paper leaving enough overhang enabling you to lift it out easily.
  2. In the bowl of an electric mixer fitted with a paddle attachment cream together the butter, sugar, vanilla extract and coconut emulsion until you have a smooth and creamy mixture. This should take 5-8 minutes. Scrape the bowl down with a spatula.
  3. Add the eggs one at a time, mixing well before each addition. Again scrape your bowl down with your spatula.
  4. In a medium bowl combine the flour, baking powder and salt then add a 1/3 of this to your batter mixing until just incorporated then add 1/2 the coconut cream, again mixing until just incorporated and continue to do this until everything has been mixed into the batter.
  5. Fold through the coconut chips and spoon into your cake tin. Bake for 55-1 hr 10 minutes or until a cake tester inserted unto the centre comes out clean.
  6. Leave to cool on a wire rack for 20 minutes before removing from the tin and leaving to cool completely on the wire rack.
  7. Once cool, gently head the salted caramel meanwhile poke holes on top of the cake. Drizzle the salted caramel on top and sprinkle with some coconut chips.


* Recipe slightly adapted from Chef in Training

* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

Sweet and Savoury Sundays #107


Welcome to week #107 of Sweet & Savoury Sundays!
Happy Easter guy’s! I hope your having a lovely long Easter break. We get both Friday and Monday off here In the UK so we are in the middle of a 4 day long weekend. My parents have been visiting and it’s a been a lovely weekend spending time with them. I’m going to be sharing my first ever funfetti recipe on the blog later in the week which I’m super excited about. I hope your all like it!
I’ve also set up at Twitter account, simple follow this link HERE where you can follow me and I’ll follow you back and you can also stop by Facebook page and like my page right HERE!
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After you’ve viewed my favourites this week, make sure to stop by Cupcakery to view their favourites as well!
Baking In Pyjamas Favourites:
Chocolate Covered Ritz Peanut Butter Patties by My Sweet Mission 
Hoppin Whopper Bars by The Baking Chocola Tess
Lemon Pound Cake with a Lime Coconut Glaze by Cherishing a Sweet Life
Most viewed link this week
Carrot Cake Rolls with Maple Cream Cheese by The Painted Apron
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