Apple Pear Coffee Cake Recipe
Apple Pear Coffee Cake Recipe photo by Taste of Home

Apple Pear Coffee Cake Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 12-15 servings


  • 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
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 1/2 cup chopped pecans

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.


  1. 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.
  2. In a small bowl, combine brown sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.
  3. 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.
Originally published as Apple Pear Coffee Cake in Taste of Home February/March 2003, p29

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.

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Reviewed May. 28, 2014

I followed the recipe as stated except used only 2 granny smith apples and added cinnamon and nutmeg to the apples. It turned out soft and delicious. The topping was a little too sweet to our tastes. Other than that, this is a great recipe.

Reviewed May. 12, 2013

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 Sep. 22, 2012

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

Reviewed Apr. 4, 2012

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 Mar. 27, 2011

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.

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