Pear and Sour Cream Coffee Cake
Total time
Author: Shades of Cinnamon
Recipe type: Baking
Serves: 20
- TOPPING
- 1½ cups flour
- 1 cup rolled oats
- ¾ cup chopped walnuts (optional)
- 1 cup light brown sugar
- 2½ tsp cinnamon
- 1 tsp ground ginger
- 1 tsp salt
- 150 g unsalted butter, softened
- 1 small tin pears, (or 2 fresh pears)peeled, and cut into ½in pieces
- CAKE
- 2½ cups flour
- 1 tsp baking powder
- ¾ tsp baking soda
- 1 tsp salt
- 227g unsalted butter plus extra for greasing the pan
- 1½ cups sugar
- 3 large eggs
- 1½ cups sour cream
- 2 tsp vanilla extract
- confectioners sugar for dusting
- TOPPING
- Mix together the flour, oats, walnuts, brown sugar, cinnamon, salt and ginger.
- Using your hands rub in the butter until incorporated , pressing it into clumps.
- Add the pears (or apples) and mix.
- Refrigerate until chilled, this should be about 20 minutes.
- CAKE
- Preheat the oven to 350ºF/175ºC.
- Grease a 9x13in baking pan or 2 loaf tins
- Whisk flour, baking powder, baking soda and salt and set aside.
- In a stand mixer using the paddle beat the butter with the sugar at medium speed until fluffy - about 2 minutes.
- Beat in the eggs, one at a time.
- Beat in vanilla extract and sour cream.
- Beat in the dry ingredients , one third at a time until incorporated.
- Pour batter into prepared baking pan and top with the chilled pear mixture.
- Bake for 1 hr 15mins until crumb topping is browned and test the cake with a skewer, making sure it comes out clean.
- Let the cake cool on a wire rack.
- Dust with confectioners sugar, and serve with ice cream, whipped cream or as is.
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/pear-and-walnut-coffee-cake/
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