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

Walnut Pear Coffee Cake Recipe

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This moist coffee cake goes great with a cup of coffee at breakfast but also makes a delicious snack or dessert. When I bring it to work, it disappears in minutes. —Darlene Spalding, Lynden, Washington
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
MAKES: 12 servings


  • 1 cup chopped walnuts
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter, cubed
  • 2 medium ripe pears, peeled and sliced (about 2 cups)
  • 2 teaspoons lemon juice
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1/2 cup chopped walnuts

Nutritional Facts

1 slice: 430 calories, 25g fat (10g saturated fat), 79mg cholesterol, 265mg sodium, 46g carbohydrate (26g sugars, 2g fiber), 8g protein


  1. In a small bowl, combine the walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling.
  2. In a small bowl, toss pears with lemon juice; set aside. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition.
  3. Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture.
  4. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour before cutting. Yield: 12 servings.
Originally published as Walnut Pear Coffee Cake in Taste of Home August/September 2005, p 33

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Reviewed May. 2, 2012

"This was so good! The layers are so pretty and it was nice and moist. I took this to my sisters and the 4 of us gobbled it up! A special cake i'd definitely make again for company."

Reviewed Nov. 16, 2011

"Very moist and flavorful. The pears should be firm and not overly ripe. I shared slices of the cake with friends and got rave reviews. They think I am a great cook!"

Reviewed Nov. 13, 2011

"We make this every Christmas for brunch. LOVE it!"

Reviewed Nov. 23, 2010

"The first time I made this cake I thought it was the best ever and now after many more times making it, I still think the very ame thing. Excellent!!!!"

Reviewed Sep. 15, 2010

"This recipe won first prize at my office baking contest."

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