Fresh Pear Coffee Cake

This morning I finally made the Fresh Pear Coffee Cake recipe I’d been eyeing for a few weeks. This recipe was actually in a Better Homes and Gardens cookbook that my great-grandmother got me for Christmas while I was a teenager. This recipe has just been sitting in this cookbook, with several other coffee cake recipes, waiting for me to make it. I was able to make this since I had some leftover plain Greek yogurt in my fridge, and pears that my friend Jen brought me that really needed to be cooked with.

a corner piece of Fresh Pear Coffee Cake

Fresh Pear Coffee Cake

1/3 cup sugar
1/4 cup brown sugar
3 tbsp. flour
1/2 tsp. cinnamon
2 tbsp margarine

1 3/4 cup flour (I used 2/3 cup white whole wheat flour, and all-purpose flour for the rest)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
2 eggs
3/4 cup sugar
1/4 cup margarine
1 tsp. vanilla
8oz sour cream (or 1/2 cup Greek yogurt mixed with 1/2 milk)
1 1/2 cups peeled and chopped pears

Combine 1/3 cup sugar, brown sugar, 3 tbsp. flour, and 1/2 tsp. cinnamon. Cut in 2 tbsp. margarine with a pastry cutter. Set streusel aside.

Combine remaining dry ingredients. In a large mixing bowl, combine eggs, sugar, margarine, and vanilla; mix with hand mixer for 2 minutes, until well blended. Add flour mixture and sour cream alternately, beginning and ending with flour. Stir in pears with spatula, breaking up fruit so it doesn’t clump. Pour into a greased 11×7 inch pan. Evenly spread streusel over the batter. Bake in 350F oven for about 40-45 minutes, until a toothpick comes out clean. (This took me 35 in my hot oven.) Serve warm.

Fresh Pear Coffee Cake, fresh from the oven

This was a very pretty coffee cake. The streusel on this browned very nicely. I enjoyed having the crisp sugary top. The cake itself was soft and billowy. The yogurt made the cake moist. Unfortunately, I didn’t have the pears distributed well, so not every bite had pears in it. I wonder if I should have strewn the pears on the batter and pressed them into the cake, rather than mixing them in, to get them more even.

This was a good coffee cake with pears in it, and both Alex and I enjoyed it. There’s absolutely nothing wrong with this coffee cake, but I think that I was somehow expecting something even more delicious. In the future, I’d like to try something to maximize the pearyness of this recipe; maybe I’d try slicing the pears and arranging them evenly under a layer of batter. Overall, this is a solid recipe worth trying; perhaps I’ll even make it better some day.

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