Those that know me best know that coffee cake is one of my favorite things. They also know that I strongly believe that coffee cake is not coffee cake without sour cream or buttermilk – the tang is essential. In this cake, the sour cream really balances out the sweetness in the pears and streusel.
This is the perfect fall/winter coffee cake, easily paired with drinks other than coffee like a nice chai tea or a big glass of milk. Don’t let the components and layers of this cake scare you off! It’s super simple and naturally beautiful.
Pear Walnut Sour Cream Coffee Cake
1 9″ springform pan
Filling and Streusel:
- 1 cup chopped walnuts
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup butter (chilled)
- 1/3 cup AP flour
- 2 medium pears, sliced thinly (I used a mandolin)
- 1 3/4 cup AP flour
- 3/4 tsp baking powder
- 1/2 tsp soda
- pinch salt
- 1/2 cup (one stick) unsalted butter, room temperature
- 1 cup sugar
- 1 tsp vanilla
- 2 eggs
- 8 oz. sour cream
Preheat your oven to 350 degrees.
Make your streusel by mixing together the walnut, brown sugar, cinnamon, butter and flour – use a fork or your hands to work the butter into the other ingredients until no large chunks remain (besides the walnuts, of course).
Then make the cake batter. Combine dry ingredients and set aside, combine vanilla, eggs and sour cream and set aside. Then cream butter and sugar with an electric mixer.
Slowly add dry and wet ingredients, alternating, starting and ending with dry until you have a wonderfully smooth batter.
Spray a 9″ springform pan and begin to layer all your components. First about 2/3 of the batter, then about 1/2 of the streusel, then the pears, then the rest of the batter and the rest of the streusel.
Bake for 50-55 minutes until a toothpick comes out clean. Allow to cool in the pan for 10 minutes, then take off the sides of the spring form to cool further.