Pear and Sour Cream Coffee Cake
Prep time
Cook time
Total time
Recipe type: Baking
Serves: 20
  • 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
  2. Mix together the flour, oats, walnuts, brown sugar, cinnamon, salt and ginger.
  3. Using your hands rub in the butter until incorporated , pressing it into clumps.
  4. Add the pears (or apples) and mix.
  5. Refrigerate until chilled, this should be about 20 minutes.
  6. CAKE
  7. Preheat the oven to 350ºF/175ºC.
  8. Grease a 9x13in baking pan or 2 loaf tins
  9. Whisk flour, baking powder, baking soda and salt and set aside.
  10. In a stand mixer using the paddle beat the butter with the sugar at medium speed until fluffy - about 2 minutes.
  11. Beat in the eggs, one at a time.
  12. Beat in vanilla extract and sour cream.
  13. Beat in the dry ingredients , one third at a time until incorporated.
  14. Pour batter into prepared baking pan and top with the chilled pear mixture.
  15. Bake for 1 hr 15mins until crumb topping is browned and test the cake with a skewer, making sure it comes out clean.
  16. Let the cake cool on a wire rack.
  17. Dust with confectioners sugar, and serve with ice cream, whipped cream or as is.
Recipe by Shades of Cinnamon at