Walnut Pear Sour Cream Coffee Cake
Elevate your breakfast or dessert table with this luscious Walnut Pear Sour Cream Coffee Cake—a perfectly spiced treat that combines tender, cinnamon-scented cake with bursts of juicy, ripe pears and the nutty crunch of chopped walnuts. Made rich and moist with sour cream, this coffee cake is baked to golden perfection in a bundt pan and finished with an optional dusting of powdered sugar for an elegant touch. Whether you're hosting a weekend brunch or simply indulging in a cozy afternoon snack, this easy-to-make coffee cake is sure to impress. With just 25 minutes of prep time and simple ingredients like cinnamon, vanilla, and fresh pears, it's a crowd-pleaser that’s as comforting as it is delicious.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.5 cups brown sugar, packed
- 3 whole large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 whole ripe pears, peeled and diced
- 0.75 cups chopped walnuts
- 2 tablespoons powdered sugar (for optional dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan or coffee cake pan generously with butter or nonstick spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Follow with the sour cream and vanilla extract, mixing until smooth and fully combined.
Gradually incorporate the dry ingredients into the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Gently fold in the diced pears and chopped walnuts using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, turn it out onto a wire rack to cool completely.
Once cool, optionally dust the top with powdered sugar for a decorative finish. Slice and serve!
Nutrition Facts
Calories |
5073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.9 g | 342% | |
| Saturated Fat | 132.0 g | 660% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1060 mg | 354% | |
| Sodium | 3134 mg | 136% | |
| Total Carbohydrate | 635.1 g | 231% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 367.1 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 695 mg | 53% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1518 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
