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Wednesday, September 21, 2011

Sour Cream-Pear Coffee Cake

There are so many different coffee cake recipes out there, and that's a good thing, because I like coffee cake. This recipe is one to retry. We found it on page 228 of the "Good Housekeeping Great American Classics Cookbook" edited by Susan Westmoreland.



2/3 cup packed light brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
4 tablespoons butter, softened
2/3 cup chopped and toasted walnuts (I left these out)


2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/3 cups sour cream
3 firm but ripe Bosc pears (about 1 1/4 pounds) peeled, cored, and cut into 1-inch pieces - (I used Asian pears because Bosc were not available and they did nicely, but not as nice as Bosc would have)


Preheat your oven to 350 degrees and grease a 13 X 9 inch baking pan then dust with flour. Set aside.

Prepare the streusel...

In a medium bowl, mix brown sugar, flour, and cinnamon with a fork till well blended. Then with your fingertips, work in the butter until evenly distributed. If you're using walnuts, toss them into the mix. Set aside.

Prepare cake...

In another medium bowl, combine the flour, baking powder, baking soda, and salt.

In a large bowl, with the mixer at low speed, beat the butter with the sugar until blended, frequently scraping the bowl with a rubber spatula. Increase speed to high: beat until fluffy, about 2 minutes, occasionally scraping the bowl. Reduce the speed to low and add the eggs one at a time, beating well after each one. Beat in the vanilla.

Reduce the speed to low. Add the flour mixture alternately with sour cream, beginning and ending with the flour mixture. Beat until the batter is smooth, occasionally scraping the bowl.

With the rubber spatula, gently fold in the pears.

Spoon the batter into your prepared pan and spread evenly.

Evenly sprinkle with the streusel mixture.

Bake until a toothpick inserted in the center comes out clean, about 40-45 minutes. Cool cake in pan on wire rack for 1 hour to serve it warm, or cool completely in pan to serve later.

This recipe is very easy and very good. The cake was nice and moist while fluffy. The pears add a freshness. The recipe says that the pears can be substituted for apples, peaches, or plums, or 2 cups of blueberries. I think it would be wonderful with some apples. I give it a 1 for ease.

I like having cakes like this sitting around to snack on. Maybe you will to.

Let us know what you think if you try this.


1 comment:

  1. Just pulled this out of the oven, and oh my goodness it smells so wonderful. If it tastes half as good as the batter, this is going to be a "regular" in my kitchen. Thanks for the recipe! Gotta run - a fork is calling me.