Few recipes gather my attention more than those that contain the words sour cream and coffee cake. Add pears and it’s a winning situation, no matter the angle. So guys, pear sour cream coffee cake it is.
My last Amazon binge brought home some truly amazing cookbooks. One of them is Over Easy, Joy Wilson’s latest, gorgeous, can’t-put-it-down book, full of, you guessed it, brunch recipes.
I believe the ultimate brunch table includes a glazed sour cream coffee cake. It’s like, part of the picture, there is no going around it.
I skipped the glaze this time, obviously, and baked it in a brownie pan, which delivered a lower cake with the pears standing out more. A perfect ratio, in my opinion, of batter and fruit. Because the ratio is so important when it comes to cakes, don’t you agree? What is a slice of frosted cake but a perfect bite or not depending on the amount of frosting?.
Anyway, back to this pear sour cream coffee cake, fall is upon many of you and though apple cakes and pumpkins are taking center stage, let’s not forget the humble pear and it’s amazing transformation when baked in a simple vanilla batter.
As for this recipe, I tried it with cream cheese but found it didn’t particularly make things better, and as a loaf cake, but the amount of fruit was not right.
So it was either more pears or a flatter cake, like this one today, which went from a dubious ‘let’s see what comes out from the oven’ to ‘this is exactly the type of coffee cake I want’. Sometimes it all comes together. But then, we’re talking cake guys, it always makes the day a little better.
So you can choose, a tall slice of loaf cake, or a short slice of a flatter cake. Either way, it’s a sensational recipe, easy to bake and definitely one to file and make again.
- 3/4 cup (180g) unsalted butter, room tº
- 2 cups (260g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (225g) sour cream, room tº
- 1 cup (200g) sugar
- 1/2 cup (100g) brown sugar
- 4 eggs, at room tº
- 2 teaspoons vanilla extract or paste
- 1/2 teaspoon almond extract
- 1 pear, peeled, cored and cut in slices
- Preheat oven to 350ºF / 180ºC.
- Butter or line with parchment paper bottom and two sides of a 9×13-inch pan. Two sides will remain unlined. The paper makes it easier to unmold.
- Sift flour, baking powder, baking soda and salt. (I sift it directly over the butter and egg mixture later).
- In a large bowl beat butter and sour cream until smooth.
- Gradually add both sugars while beating, and then add eggs, one at a time, beating well after each addition.
- Add vanilla, almond and the dry ingredients in 2 parts. Mix well but don’t overmix.
- Pour into the pan and add the pear slices on top.
- Bake for 40 to 45 minutes, until the top is golden and a tester comes out clean.
- Let cool completely on a wire rack.
- It keeps well for a few days, wrapped in plastic or foil.
Keywords: pear coffee cake, pear loaf cake