Pear and Sour Cream Coffee Cake

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To dress up a moist, delicious coffee cake, F&W's Justin Chapple adds sweet pears and crunchy nuts to the generous layer of cinnamony streusel topping. Slideshow:  Delicious Coffee Cakes 

Pear and Sour Cream Coffee Cake
To dress up a moist, delicious coffee cake, F&W's Justin Chapple adds sweet pears and crunchy nuts to the generous layer of cinnamony streusel topping. Photo: © Christina Holmes
Active Time:
50 mins
Total Time:
1 hrs 50 mins
Yield:
12

Ingredients

Topping

  • 1 ½ cups all-purpose flour

  • 1 cup rolled oats

  • 1 cup pecans (coarsely chopped; optional)

  • 1 cup light brown sugar

  • 2 ½ teaspoons cinnamon

  • 1 teaspoon ground ginger

  • 1 teaspoon kosher salt

  • 1 stick unsalted butter (plus 6 tablespoons softened)

  • 2 Bartlett pears (peeled, cored and cut into 1/-inch pieces)

Cake

  • 2 ½ cups all-purpose flour

  • 1 teaspoon baking powder

  • ¾ teaspoon baking soda

  • 1 teaspoon kosher salt

  • 2 unsalted butter (softened, plus more for greasing)

  • 1 ½ cups granulated sugar

  • 3 eggs (large)

  • 1 ¼ cups sour cream

  • 2 teaspoons pure vanilla extract

  • Confectioners' sugar (for dusting; optional)

Directions

Make the topping

  1. In a large bowl, whisk the flour with the oats, pecans (if using), brown sugar, cinnamon, ginger and salt. With your hands, rub the butter into the mixture until incorporated, pressing it into clumps. Add the pears and toss well. Refrigerate the topping until chilled, about 20 minutes.

Meanwhile, make the cake

  1. Preheat the oven to 350° and grease a 9-by-13-inch metal baking pan. In a bowl, whisk the flour, baking powder, baking soda and salt. In a stand mixer fitted with the paddle, beat the 2 sticks of butter with the sugar at medium speed until fluffy, 2 minutes. Beat in the eggs one at a time, then beat in the sour cream and vanilla. Scrape down the side of the bowl, then beat the dry ingredients into the batter in three additions until just incorporated.

  2. Scrape the batter into the prepared pan, spreading it in an even layer. Cover with the streusel-pear topping. Bake for 1 hour and 15 minutes, until the crumb topping is browned and a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a rack and let the cake cool completely, about 1 hour. Dust the cake with confectioners' sugar, cut into squares and serve.

Make Ahead

The cake can be covered and stored at room temperature for up to 3 days.

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