Isn’t it great that breakfast means you can have all kinds of dessert-y things but it’s totally fine because it’s breakfast? Like, people would find you weird if you ate chocolate cake for breakfast, but coffee cake? Totally cool.
This is one of those super-good-desserts-but-also-totally-appropriate-for-breakfast recipes. It’s adapted from an apple cake I made a while ago—I remember thinking at the time that I just HAD to try it with pears (one of my favorite fruits), but never got around to it. This winter break I found myself with several insanely juicy and fragrant Harry & David pears and knew right away what I must do with them.
This cake really is the best of both worlds. It’s my kind of dessert—lightly sweet, hearty, a mix of warm and comforting flavors. But it’s also really quite healthy. I use white whole wheat flour entirely, which not only gives it lots of fiber but also a wonderful nutty flavor and great texture. It’s made with oil, I cut back on the sugar the original recipe calls for, and it’s full of fruit and nuts as well. As breakfast goes from time to time, you could do worse.
Look at these guys…aren’t they gorgeous?!READ THE POST