Pear-filled cowboy coffee cake

This coffee cake is great! The major mixing steps are in the food processor (though could be made by cutting in the butter), and its a good way to use up pears. The recipe specifies barely ripe bartlet pears, but I used slightly over-the-hill D'Anjou pears and it worked well. I also used part coconut oil (1/4C).

The pear filling remains distinct and does not make the cake mushy. At my high altitude, the cake rises along the edges and envelops the topping, but the middle 80% looked great.

I had to bake about 7 minutes longer, but this might because of my oven.