Photo of Pear-pecan coffee cake by WW

Pear-pecan coffee cake

Total Time
1 hr
15 min
45 min
Want a showy breakfast cake that’s the perfect centerpiece for a brunch menu? This pear-pecan coffee cake is definitely the ticket. There's only 15 minutes of prep time; the rest is hands-off bake time, so you can run about getting the rest of your brunch or dinner set to go if you're entertaining. All you have to do is mix the dry and wet ingredients together, arrange some sliced pears over top, and sprinkle with sugary pecans. Bake the cake until it's a beautiful golden brown color, cut into wedges, and this delightfully sweet and nutty cake is ready to serve.


Light butter

2 Tbsp


½ cup(s)

Cake flour

1 cup(s)

Baking powder

4 tsp

Table salt

½ tsp

Fat free egg substitute

¼ cup(s)

1% low-fat buttermilk

1 cup(s)

Chopped pecans

½ oz, about 2 Tbsp


1 medium, ripe, cored and thinly sliced

All-purpose flour

1 cup(s)


3 Tbsp


  1. Preheat oven to 400°F. Coat a 9-inch springform pan with cooking spray.
  2. Cream together butter and 1/2 cup of sugar; set aside.
  3. Sift together flour, cake flour, baking powder and salt; set aside.
  4. Beat together egg substitute and buttermilk.
  5. Stir flour mixture into butter in three parts, alternating with buttermilk mixture.
  6. Spoon batter into pan and smooth top. Arrange pear slices over top. Sprinkle with pecans and 3 tablespoons of sugar.
  7. Bake until firm and golden brown, 40 to 45 minutes. Let cool in pan 15 minutes. Remove sides, cut into 10 wedges and serve.