Bartlett Pear Coffee Cake Recipe

ingredients

3 cups unbleached all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature
1 1/3 cup granulated sugar
4 eggs
2 teaspoons vanilla extract
1 1/4 cup sour cream
3 medium firm but ripe Bartlett pears, cut into bite-size chunks
3/4 cup light brown sugar
1 teaspoon ground ginger
1 cup medium-chopped walnuts

directions

Preheat oven to 350 degrees F. Generously butter a 10-inch round cake pan or Bundt pan and set aside.

Combine flour, baking powder, baking soda and salt. Set aside.

In a mixer, cream the butter and sugar together until light and fluffy. Add the eggs one by one, beating well after each addition. Then add the vanilla extract and the sour cream and mix just until the ingredients are incorporated.

With the mixer on slow speed, gradually add the flour mixture until thoroughly incorporated. Batter will be sticky.

With a rubber spatula or large spoon, carefully fold the pear chunks into the batter. Set aside.

In a small bowl, combine the brown sugar, ginger and walnuts.

Place one-third of the batter in the bottom of the prepared cake pan. Sprinkle with one-third of the brown sugar mixture. Repeat layers twice more, ending with the brown sugar mixture.

Bake for 60 to 70 minutes until top is firm and a cake tester comes out clean.

nutrition data

Nutritional data has not been calculated yet.