Apple and Pear Coffee Cake with Brioche

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The University of Minnesota is a leader in developing new varieties of apples. Among them are the Haralson, Honeycrisp, Prairie Spy and dozens more. The latest to hit the markets is the Sweetango. The new apple is sweet and juicy, like its mother (Honeycrisp), but it has a little more acid to it, from dad (Zestar). The combination is incredibly tasty with a lovely snap.

I moved here from Vermont where the quintessential baking apple was the McIntosh. Now that I live in the land of 10,000 lakes and almost as many apples I like to use a variety of them in my baking. I combine apples that will break down and those that will keep their shape. I also like to use some that are sweet and others that have a bit more acid. To add a bit of perfume and richness to the mix I add a bit of pear.

This coffee cake is a perfect way to show off the autumns best apples. Mixed with brioche and streusel topping the cake is great for brunch or an after school snack. Continue reading