Can You Bake a Fruity Pear and Apple Coffee Cake in Just 55 Minutes?
Craving a warm, fruit-filled treat that’s perfect for breakfast or dessert? What if you could bake a moist coffee cake bursting with apple and pear chunks, topped with a nutty cinnamon crumble, in just 55 minutes? Pear and Apple Coffee Cake, with 3 reviews, is your answer—ideal for brunches, afternoon tea, or cozy family gatherings. Ready to fill your kitchen with sweet, spiced aromas? Let’s get baking!
Overview: Why Pear and Apple Coffee Cake Shines
What makes Pear and Apple Coffee Cake so special? This delightful recipe combines a tender, sour cream-enriched cake with juicy apple and pear pieces, crowned with a crunchy brown sugar-cinnamon-nut topping. Baked in a 13×9-inch pan, it’s a crowd-pleaser for morning gatherings, potlucks, or gifting. The method is beginner-friendly, kid-approved for simple tasks, and adaptable for dietary needs, yielding 12 generous servings.
Time requirement: 55 minutes active (25 minutes prep, 30 minutes cooking), plus cooling time. The single-pan method ensures easy prep and serving.
Difficulty level: Easy! If you can mix batter and sprinkle a topping, you’re set. A 13×9-inch baking pan, mixing bowls, and a mixer or whisk are the main tools, and kids can help chop fruit (with supervision) or sprinkle the topping.
Health perks: Apples and pears provide fiber and antioxidants for digestion and immunity. Nuts offer heart-healthy fats, sour cream adds calcium, and moderate portions keep it balanced as a treat. The recipe supports gluten-free or vegan diets with swaps.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 12 servings (from a 13×9-inch pan). Each ingredient plays a key role, with swaps for flexibility.
Cake
- Unsalted butter (1/2 cup, softened): Adds richness and tenderness. Sub: Vegan butter or coconut oil.
- Sugar (1 cup): Sweetens and tenderizes cake. Sub: Coconut sugar or 3/4 cup sugar + 2 tablespoons maple syrup.
- Large eggs (2, room temperature): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
- Vanilla extract (1 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.
- All-purpose flour (2 cups): Forms the cake’s structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose.
- Baking soda (1 teaspoon): Works with sour cream for lift. Sub: No substitute; critical for texture.
- Baking powder (1 teaspoon): Helps cake rise. Sub: No substitute; critical for texture.
- Salt (1/2 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/4 teaspoon for low-sodium.
- Sour cream (1 cup): Adds moisture and tang. Sub: Plain Greek yogurt or vegan sour cream.
- Apple (1 medium, peeled, finely chopped, ~1 cup): Adds juicy, tart flavor. Sub: Honeycrisp or Granny Smith; extra pear for apple-free.
- Pear (1 medium, peeled, finely chopped, ~1 cup): Adds sweet, soft texture. Sub: Bosc or Anjou pear; extra apple for pear-free.
Topping
- Unsalted butter (2 tablespoons, softened): Binds crumbly topping. Sub: Vegan butter or coconut oil.
- Brown sugar (1 cup, packed): Creates sweet, caramel-like crumble. Sub: Coconut sugar or 3/4 cup brown sugar + 2 tablespoons maple syrup.
- Ground cinnamon (1 teaspoon): Adds warm spice. Sub: Pumpkin pie spice or nutmeg.
- Chopped walnuts or pecans (1/2 cup): Provide crunchy texture. Sub: Almonds, hazelnuts, or sunflower seeds for nut-free.
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent treat.
Step-by-Step Instructions: Let’s Bake This Coffee Cake!
Ready to start? You’ll need a 13×9-inch baking pan, mixing bowls, and a mixer or whisk. These steps are simple, with tips for success.
- Preheat oven and prep pan: Preheat to 350°F (177°C). Grease a 13×9-inch baking pan with butter or cooking spray; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting cake out easier.
- Cream wet ingredients: In a large bowl, cream 1/2 cup softened butter and 1 cup sugar with a mixer or whisk until light and fluffy (5-7 minutes). Add 2 eggs, one at a time, beating well after each. Beat in 1 teaspoon vanilla. Tip: Room-temperature eggs ensure a smooth batter; scrape bowl sides for even mixing.
- Combine dry ingredients: In a medium bowl, whisk 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Add dry ingredients to the wet mixture alternately with 1 cup sour cream (start and end with dry, about three additions of dry and two of sour cream), beating well after each addition. Fold in 1 cup each finely chopped apple and pear. Tip: Don’t overmix to keep cake tender; chop fruit into small, uniform pieces for even distribution.
- Assemble: Transfer batter to the prepared pan; smooth top. Tip: Use a spatula to spread evenly; tap pan gently to remove air bubbles.
- Make topping: In a small bowl, combine 1 cup brown sugar, 2 tablespoons softened butter, and 1 teaspoon cinnamon; mix with a fork until crumbly. Stir in 1/2 cup chopped walnuts or pecans. Sprinkle evenly over batter. Tip: Break up large clumps for uniform coverage; press lightly to adhere.
- Bake: Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool slightly in the pan on a wire rack (about 15 minutes). Tip: Check at 30 minutes; cover with foil if topping browns too quickly.
- Serve: Cut into 12 squares. Serve warm or at room temperature. Tip: Use a sharp knife for clean cuts; a serrated knife works well for the crumbly topping.
Assembly: Plate It Like a Pro
This coffee cake is golden and fruit-studded with a crunchy topping, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Cake: Cut into 12 squares and place 1-2 per plate, showcasing the nutty crumble and fruit flecks. Tip: Angle slices to highlight the apple and pear chunks.
- Garnish: Dust with confectioners’ sugar or drizzle with a glaze (1/2 cup confectioners’ sugar + 1 tablespoon milk). Tip: Sprinkle extra chopped nuts or a pinch of cinnamon for elegance.
- Serving suggestion: Pair with coffee, tea, or hot cider for a complete breakfast or dessert. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a cozy vibe, use white or rustic plates to highlight the golden cake and colorful fruit. Serve on a large platter for gatherings. Tip: Add a pear or apple slice for a seasonal touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your coffee cake tasting great.
- Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat slices in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds to serve warm. Tip: Cover tightly to prevent drying out.
- Freezing: Freeze unfrosted cake (whole or sliced) in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently. Tip: Wrap tightly in plastic wrap and foil to prevent freezer burn; freeze without topping for best texture and add fresh topping after thawing.
- Make-ahead: Prepare batter and topping up to 1 day ahead; store separately in the fridge. Assemble and bake fresh for best texture. Tip: Chop apples and pears just before mixing to prevent browning, or toss with 1 teaspoon lemon juice.
Health tip: Storing properly preserves the apples’ and pears’ fiber and antioxidants, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan butter, flax eggs, and vegan sour cream or plant-based yogurt.
- Gluten-free option: Use gluten-free flour blend; check baking powder and soda.
- Lower sugar: Reduce sugar to 3/4 cup in cake and brown sugar to 3/4 cup in topping; add 1 tablespoon maple syrup to each.
- Nut-free option: Omit nuts; use sunflower seeds or extra fruit in topping.
- Spiced boost: Add 1/4 teaspoon nutmeg or ginger to batter or topping.
- Add-ins: Fold in 1/2 cup dried cranberries or raisins with the fruit for extra flavor.
Conclusion: Savor Your Pear and Apple Coffee Cake
You’re now ready to master Pear and Apple Coffee Cake! This wholesome, fruit-filled treat brings apples, pears, and a nutty cinnamon crumble together for a cake that’s perfect for brunches, afternoon tea, or cozy gatherings. With just 55 minutes of active time and a baking pan, you can create a flavorful, crowd-pleasing dessert that’s as delicious as it is comforting. Play with vegan or spiced twists to make it your own. Grab that baking pan, chop some fruit, and enjoy this delightful treat. Share your results in the comments—I’d love to hear how it turned out!
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Pear and Apple Coffee Cake
Description
Craving a warm, fruit-filled treat that’s perfect for breakfast or dessert? What if you could bake a moist coffee cake bursting with apple and pear chunks, topped with a nutty cinnamon crumble, in just 55 minutes? Pear and Apple Coffee Cake, with 3 reviews, is your answer—ideal for brunches, afternoon tea, or cozy family gatherings
Ingredients
Cake
- Unsalted butter (1/2 cup, softened): Adds richness and tenderness. Sub: Vegan butter or coconut oil.
- Sugar (1 cup): Sweetens and tenderizes cake. Sub: Coconut sugar or 3/4 cup sugar + 2 tablespoons maple syrup.
- Large eggs (2, room temperature): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
- Vanilla extract (1 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.
- All-purpose flour (2 cups): Forms the cake’s structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose.
- Baking soda (1 teaspoon): Works with sour cream for lift. Sub: No substitute; critical for texture.
- Baking powder (1 teaspoon): Helps cake rise. Sub: No substitute; critical for texture.
- Salt (1/2 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/4 teaspoon for low-sodium.
- Sour cream (1 cup): Adds moisture and tang. Sub: Plain Greek yogurt or vegan sour cream.
- Apple (1 medium, peeled, finely chopped, ~1 cup): Adds juicy, tart flavor. Sub: Honeycrisp or Granny Smith; extra pear for apple-free.
- Pear (1 medium, peeled, finely chopped, ~1 cup): Adds sweet, soft texture. Sub: Bosc or Anjou pear; extra apple for pear-free.
Topping
- Unsalted butter (2 tablespoons, softened): Binds crumbly topping. Sub: Vegan butter or coconut oil.
- Brown sugar (1 cup, packed): Creates sweet, caramel-like crumble. Sub: Coconut sugar or 3/4 cup brown sugar + 2 tablespoons maple syrup.
- Ground cinnamon (1 teaspoon): Adds warm spice. Sub: Pumpkin pie spice or nutmeg.
- Chopped walnuts or pecans (1/2 cup): Provide crunchy texture. Sub: Almonds, hazelnuts, or sunflower seeds for nut-free.
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent treat
Instructions
- Preheat oven and prep pan: Preheat to 350°F (177°C). Grease a 13×9-inch baking pan with butter or cooking spray; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting cake out easier.
- Cream wet ingredients: In a large bowl, cream 1/2 cup softened butter and 1 cup sugar with a mixer or whisk until light and fluffy (5-7 minutes). Add 2 eggs, one at a time, beating well after each. Beat in 1 teaspoon vanilla. Tip: Room-temperature eggs ensure a smooth batter; scrape bowl sides for even mixing.
- Combine dry ingredients: In a medium bowl, whisk 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Add dry ingredients to the wet mixture alternately with 1 cup sour cream (start and end with dry, about three additions of dry and two of sour cream), beating well after each addition. Fold in 1 cup each finely chopped apple and pear. Tip: Don’t overmix to keep cake tender; chop fruit into small, uniform pieces for even distribution.
- Assemble: Transfer batter to the prepared pan; smooth top. Tip: Use a spatula to spread evenly; tap pan gently to remove air bubbles.
- Make topping: In a small bowl, combine 1 cup brown sugar, 2 tablespoons softened butter, and 1 teaspoon cinnamon; mix with a fork until crumbly. Stir in 1/2 cup chopped walnuts or pecans. Sprinkle evenly over batter. Tip: Break up large clumps for uniform coverage; press lightly to adhere.
- Bake: Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool slightly in the pan on a wire rack (about 15 minutes). Tip: Check at 30 minutes; cover with foil if topping browns too quickly.
- Serve: Cut into 12 squares. Serve warm or at room temperature. Tip: Use a sharp knife for clean cuts; a serrated knife works well for the crumbly topping.
FAQs: Your Questions Answered
Can I use other fruits? Yes! Try peaches or berries; use firm fruits and chop finely to match apple-pear texture.
What are the health benefits? Apples and pears provide fiber and antioxidants; nuts add healthy fats; sour cream offers calcium.
How do I know the cake is done? A toothpick comes out clean after 30-35 minutes.
Can I prep for a brunch? Yes! Prep batter and topping a day ahead; bake fresh for best flavor.
Kid-friendly? Totally! Fruity flavor appeals to kids; omit nuts for allergies.
Why is my cake dense? Overmixed batter or cold eggs. Mix minimally and use room-temperature eggs.
Gluten-free? Use gluten-free flour; check baking powder and soda.
How to store leftovers? Room temp for 2 days, fridge for 5 days; freeze for 3 months; thaw before reheating.