Pear and Walnut Coffee Cake

The streusel topping combination of pears, walnuts, cinnamon, ginger and oats makes this coffee cake spectacular. Its piled high with topping which makes it crunchy,sweet, and fruity all in one mouthful.

Coffee cakes do not necessarily contain coffee, but are intended to be eaten alongside coffee, or eaten during a coffee break.  I love eating mine plain, but indulge yourself with lashings of whipped cream , or serve it as a dessert with ice cream.  Any way you choose, this delicious basic cake is always a hit.

You can use this recipe as a basic coffee cake without any toppings if you prefer something less sweet.  Or add your own combination of toppings, or  mix with blueberries for a delicious alternative to pears.

Enjoy your coffee break !

Pear and Sour Cream Coffee Cake   Author: Shades of Cinnamon Recipe type: Baking Serves: 20 Prep time: 35 mins Cook time: 1 hour 15 mins Total time: 1 hour 50 mins Print   Ingredients

• 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

Instructions

1. TOPPING
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.

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