Ingredients Bread + Dough Breakfast Bread Coffee Cake Pear and Sour Cream Coffee Cake 5.0 (4,940) Add your rating & review 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on January 1, 2014 Print Rate It Share Share Tweet Pin Email 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 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 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. 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. Rate it Print