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

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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.