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Walnut Pear Coffee Cake Recipe

Walnut Pear Coffee Cake

iamwinfred
This Walnut Pear Coffee Cake is a warmly spiced, incredibly moist bake loaded with juicy diced pears, a cinnamon-brown sugar swirl running through the center, and a gloriously crunchy walnut streusel topping. Made with simple pantry staples and fresh fruit, it comes together in just over an hour and delivers bakery-quality results right from your home oven. Perfect for slow weekend mornings, holiday brunches, or any time you want something special without the fuss.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Brunch
Cuisine American
Servings 12 slices
Calories 340 kcal

Equipment

  • 9-inch square baking pan or 9-inch round cake pan
  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Pastry cutter or two forks for making streusel
  • Measuring cups and spoons
  • Paring knife and cutting board for peeling and dicing pears
  • Parchment paper for lining the baking pan
  • Wire cooling rack
  • Toothpick or cake tester for testing doneness

Ingredients
  

For the Walnut Streusel Topping

  • 3/4 cup all-purpose flour 90g
  • 1/2 cup light brown sugar 100g, packed
  • 1 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 6 tbsp unsalted butter 85g, cold, cut into small cubes
  • 1 cup walnuts 100g, roughly chopped

For the Cinnamon Swirl Filling

  • 1/4 cup light brown sugar 50g, packed
  • 1 tsp ground cinnamon

For the Cake Batter

  • 2 cups all-purpose flour 240g
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter 113g, softened to room temperature
  • 3/4 cup granulated sugar 150g
  • 2 large eggs at room temperature
  • 1 tsp pure vanilla extract
  • 1 cup full-fat sour cream 240g, at room temperature
  • 2 medium ripe but firm pears Bosc or Anjou, peeled, cored, and cut into ½-inch dice (about 1½ cups / 240g)

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan, line with parchment paper leaving a 1–2 inch overhang on two sides, then lightly grease the parchment.
  • Whisk together flour, brown sugar, cinnamon, and salt in a medium bowl, then cut in cold cubed butter using a pastry cutter until the mixture resembles coarse, pea-sized crumbs. Stir in chopped walnuts and refrigerate until needed.
  • Stir together ¼ cup brown sugar and 1 teaspoon cinnamon in a small bowl until evenly combined. Set aside.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg for about 30 seconds until evenly combined. Set aside.
  • Beat softened butter and granulated sugar together on medium-high speed for 3 to 4 minutes, scraping down the bowl halfway through, until the mixture is pale, light, and fluffy.
  • Add the eggs one at a time, beating for 30 seconds after each addition, then mix in the vanilla extract. Scrape down the sides of the bowl.
  • On low speed, alternate adding the dry ingredients and sour cream in three additions each, beginning and ending with the dry ingredients, mixing just until no dry streaks remain. Do not overmix.
  • Using a rubber spatula, gently fold the diced pears into the batter until evenly distributed.
  • Spread half the batter into the prepared pan, sprinkle the cinnamon-brown sugar filling evenly over it, then spread the remaining batter on top. Retrieve the streusel from the fridge and sprinkle it evenly over the surface, pressing it gently to adhere.
  • Bake on the center rack for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few dry crumbs and the streusel is deep golden brown.
  • Cool the cake in the pan on a wire rack for 20 to 25 minutes, then use the parchment overhang to lift it out. Serve warm or at room temperature.

Notes

  • Use ripe but firm pears like Bosc or Anjou. Overripe pears release excess moisture and can make the center of the cake wet and underbaked.
  • Always use cold butter for the streusel. Cold butter is what creates those distinct crumbly clumps. If your kitchen is warm, refrigerate the finished streusel until you're ready to use it.
  • Room-temperature eggs and sour cream are essential. Cold ingredients can cause the batter to curdle. Take them out of the fridge about 30 minutes before starting.
  • Do not overmix the batter once the flour is added. Mix only until no dry streaks remain to keep the crumb tender.
  • For deeper walnut flavor, toast the walnuts on a dry baking sheet at 350°F for 5 to 7 minutes before using them in the streusel.
  • Pat diced pears dry with a paper towel before folding them into the batter to remove excess surface moisture.
  • If the top is browning too quickly before the center is set, tent the pan loosely with aluminum foil for the last 10 to 15 minutes of baking.
  • Store covered at room temperature for up to 2 days, or refrigerate tightly wrapped for up to 5 days. The flavor actually improves overnight.
  • To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or overnight in the fridge.
  • Reheat slices in the microwave for 20 to 30 seconds, or in a 300°F oven for 8 to 10 minutes to re-crisp the streusel topping.

Nutrition

Serving: 1SliceCalories: 340kcalCarbohydrates: 42gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 210mgPotassium: 130mgFiber: 2gSugar: 23gVitamin A: 8IUVitamin C: 3mgCalcium: 6mgIron: 8mg
Keyword coffee cake with streusel, easy coffee cake recipe, fall brunch cake, pear coffee cake, walnut pear coffee cake
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