Pear Coffee Cake Recipe

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I first tasted a moist, delicious pear coffee cake at a bake sale. At Christmas, I bake it instead of fruitcake, adding chopped nuts and chopped red and green candied cherries—about 1/4 cup of each.
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours + cooling
MAKES:16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours + cooling
MAKES: 16 servings


  • 2 cups sugar
  • 1-1/2 cups vegetable oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 2 cups flaked coconut
  • 1 cup chopped dates
  • 3 cups chopped peeled pears
  • 1 cup pecans, chopped

Nutritional Facts

1 serving (1 slice) equals 536 calories, 31 g fat (7 g saturated fat), 40 mg cholesterol, 270 mg sodium, 63 g carbohydrate, 4 g fiber, 5 g protein.


  1. In a bowl, cream together sugar and oil. Add eggs, one at a time, beating well after each addition. Sift together flour, cinnamon, salt and baking soda; add to creamed mixture. Add vanilla. Bay hand, stir in coconut, dates, pears and pecans (batter will be thick). Spoon into a greased and floured fluted tube pan. Bake at 325° for 1-1/2 to 2 hours or until cake tests done. Cool on rack until cake comes away from sides of pan; remove from pan to a wire rack to cool completely. Yield: 16 servings.
Originally published as Pear Coffee Cake in Grandma's Great Desserts Cookbook 1992, p35

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Reviewed Nov. 5, 2009

"This is really high in fat and calories but it might just be worth it. It was delicious."

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