It took me four hours to get this coffee cake in the oven. This has no reflection on the difficulty of the recipe but rather my life as a mom. From exploding diapers to early bath times to bedtime tantrums this cake went through many waiting periods. I think it’s pretty safe to say it’s a foolproof recipe.
I’m a big fan of coffee cakes. They’re not overly sweet and, just like muffins, they’re really just an excuse to eat cake for breakfast. This cake is light in both taste and texture. A refreshing break from all the heavy and rich baked goods that are everywhere this time of year.
My hubby isn’t a fan of pears but he loved this (LOVED it). So did I. It’s one of those cakes that’s hard to stop eating. Breakfast. Coffee. Dessert. Too many excuses to steal a little slice.
- 1 ￼cup chopped walnuts
- ⅓ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup cold butter
- ⅓ cup all-purpose flour
- 2 medium pears, peeled, cored, and thinly sliced
- 1¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter , softened
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 (8 oz) carton sour cream
- ½ cup chopped walnuts (optional)
- For the streusel topping and filling: Stir together walnuts, brown sugar, and cinnamon. In a separate bowl grate cold butter into flour and break up with your fingers to make coarse crumbs. Stir ¾ cup of the nut mixture into the flour mixture to make streusel. Set remaining nut mixture and streusel topping aside.
- For the cake: Combine the flour, baking powder, soda, and salt; set aside. In a large bowl beat the softened butter until smooth. Beat in sugar and vanilla. Add eggs, one at a time, beating well after each. Beat in flour mixture and sour cream, in three additions, starting and ending with flour.
- Spread two-thirds of the batter into a greased 9 inch springform pan. Sprinkle with the reserved nut mixture. Layer pears on top. Carefully spread remaining batter over the pears. Sprinkle with the streusel topping. Bake at 350ºF for 10 minutes. For a crunchy topping, sprinkle with the ½ cup walnuts. Bake an additional 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing the side of the springform pan. Cool one hour before serving.
Adapted from Better Homes and Gardens.