60 min
Pear Nut Sour Cream Coffee Cake
Recipe GLPR375e8b2b519e72
A tender, moist coffee cake layered with spiced walnuts and fresh diced pears, topped with a cinnamon-nut crumb topping. The batter combines butter, eggs, and sour cream for rich flavor and a delicate crumb. Perfect for breakfast, brunch, or an afternoon treat.
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Ingredients
1¾ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
2 Bosc or Bartlett pears (about 2 cups), peeled, cored, and coarsely chopped
2 teaspoons freshly squeezed lemon juice
1 cup toasted walnuts or pecans, coarsely chopped
1 teaspoon ground cinnamon
⅓ cup firmly packed light brown sugar
⅓ cup all-purpose flour
¼ cup unsalted butter, chilled
Directions
Preheat your oven to 350°F. Line an 8-inch square or 9-inch round baking pan with parchment paper, or lightly grease a springform pan.
In a small bowl, combine the chopped toasted walnuts, brown sugar, and cinnamon. Divide this mixture in half—set aside about ¼ cup for the topping, and reserve the remaining ½ cup for the filling layer.
In another small bowl, combine the ⅓ cup flour and the ¼ cup chilled butter. Using a pastry blender or two knives, cut the cold butter into the flour until the mixture resembles coarse crumbs. This will be your crumb topping. Stir in the reserved ¼ cup nut-sugar mixture, then set aside.
Toss the chopped pears with the lemon juice in a small bowl and set aside.
In a medium bowl, whisk together the 1¾ cups flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer on medium speed, beat the room-temperature butter for about 1 minute until smooth and light in color. Slowly add the granulated sugar, one tablespoon at a time or in a slow steady stream, over 3 to 5 minutes, beating constantly until the mixture is light, pale yellow, and fluffy. Scrape down the bowl occasionally with a rubber spatula to ensure even mixing.
Crack the first egg into a small bowl, whisk it with a fork to break it up completely, then add it to the butter mixture. Start with the mixer on low speed to prevent splattering, then increase to medium speed. Mix for about 1 minute until the egg is fully incorporated, scraping down the bowl as needed.
Repeat with the second egg, adding the vanilla extract along with it. Mix on low speed first, then increase to medium, beating for about 1 minute until the egg and vanilla are fully blended. Scrape the bowl down.
With the mixer on low speed, add about half of the flour mixture, mixing just until the flour is almost completely blended. Scrape down the bowl.
Add the sour cream and blend on low speed until just combined. Scrape down the bowl again.
Add the remaining flour mixture and mix on low speed just until blended. Do not overmix. Scrape down the bowl as needed.
Spread about two-thirds of the batter into the prepared pan, smoothing the surface gently.
Sprinkle the reserved ½ cup nut-cinnamon filling mixture evenly over the batter.
Distribute the lemon-tossed pears evenly over the filling layer. Gently spread the remaining batter over the pears, being careful not to compress them.
Sprinkle the reserved crumb topping evenly over the final layer of batter.
Bake for 60 minutes, or until a toothpick or cake tester inserted in the center comes out clean. The cake should be golden brown.
Remove the cake from the oven and cool on a wire rack for 20 minutes. If using parchment paper, grab the top edges and lift the cake from the pan, then place it directly on the rack to finish cooling. If using a springform pan, loosen the sides after 15 minutes, then lift the cake out using the parchment paper and continue cooling on the rack.
Once fully cooled, carefully remove and discard the parchment paper. Slice and serve.
