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Apple Pear Coffee Cake Recipe

Apple Pear Coffee Cake Recipe photo by Taste of Home

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A friend gave me this recipe to make for a breakfast I was hosting. The pan was empty before the breakfast was over! It's one of my most-requested recipes, probably because it's a bit different. -Joanne Hoschette, Paxton, Massachusetts

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Apple Pear Coffee Cake Recipe

Prep: 15 min. Bake: 35 min.

Yield: 12-15 Servings

15 35 50

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/4 cups chopped peeled apples
1/2 cup chopped peeled pear
TOPPING:
1 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in apples and pear. Pour into a greased 13-in. x 9-in. baking dish.
In a small bowl, combine brown sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 313 calories, 14 g fat (7 g saturated fat), 59 mg cholesterol, 342 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Apple Pear Coffee Cake in Taste of Home February/March 2003, p29

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Reviews for Apple Pear Coffee Cake

Apple Pear Coffee Cake

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Reviewed on May. 12, 2013 by jennybt03

Absolutely. I was out of baking powder so i left it out. I also used 1 cup of nonfat greek yogurt instead of sour cream. It tasted much better once it cooled for a half an hour.

Reviewed on Sep. 22, 2012 by micemery

Very good! It was done a little earlier than the recipe said.

Reviewed on Apr. 04, 2012 by FACSteacher

I chose to make some changes to this recipe based on comments and preference. I substituted 1 cup of wheat flour instead of 2 cups of all-purpose. I also used 1 cup buttermilk substitute instead of the 1 cup of sour cream to cut down the fat. I know it changed the composition of the coffee cake but it was still good. I also added about 1 tsp. of cinnamon to the batter with the apples and pears. I would make this again, with the substitutions used this time. It's a nice change from a plain coffee cake.

Reviewed on Mar. 27, 2011 by Jannene

Very good. Substituted 1/2 of the flour with whole wheat flour. Added nutmeg and used canned pears in pear juice and 1 Gala apple...very good. Definitely a keeper.

Reviewed on May. 26, 2010 by downundercanadian

This is an absolute family favourite!! I substitute in 1 cup of whole wheat flour to make just a bit more healthy. Extremely moist and very, very yummy!!

Reviewed on Mar. 08, 2010 by 10sChick

I tasted this first when a friend made it for me and I just HAD to have the recipe. It's truly the most delicious coffee cake I've ever had. I think of coffee cakes as somewhat dry and bready. Not this one. My family just attacks this when I make it. So delish!