Oct 10
2009

Spiced Pear Coffee Cake with Brown Sugar & Oat Streusel Recipe

Spiced Pear Coffee Cake with Brown Sugar & Oats Recipe

We finally picked the rest of the pears off of our prolific Charlie Brown pear tree. Its little branches have finally sprung back up to their pre-fruit bearing days and it seemed to breathe an audible sigh of relief as we picked the last pear.  After indulging in my Pear, Blueberry and Ginger Cobbler recipe, eating many pears down to the core, and making plans to cook some apple and pear butter, I figured our pears could make one last incarnation before the season was over. What fruit doesn’t love being spiced up with some cloves and nutmeg, sweetened with some streusel, and baked in a moist, tender cake? That’s a rhetorical question. Coffee cake is perfect as part of Sunday brunch, with an early morning cup of coffee or tea, or as an afternoon treat.

Making the streusel:

In a medium bowl, combine 3/4 cup firmly packed brown sugar,


3/4 cup rolled oats,


and 1/2 teaspoon ground cloves.


Cut 6 tablespoons (3/4 stick) chilled butter into 1/2-inch pieces and cut into the brown sugar mixture with a pastry cutter or your fingers. I always start off using a pastry cutter, with some misplaced good intention of keeping my hands clean. It usually takes me about 10 seconds to realize that using my fingers is so much more fun.


When the mixture resembles coarse meal, set it aside.


Making the cake:

Preheat the oven to 350 degrees F.

In a large bowl, combine 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 1/2 tsp salt and 1/2 teaspoon freshly ground nutmeg.



Combine 3/4 cup butter (1 1/2 sticks) unsalted butter and 1 1/3 cups granulated sugar in a large bowl, and blend with a mixer until fluffy.


Add 3 eggs, one at a time, beating well after each addition.


Beat in 1 teaspoon vanilla extract.


Fold in the flour mixture alternately with 1 1/2 cups plain yogurt (I used 2%, but whole milk yogurt would work well, too), beginning and ending with the flour mixture. Do not overmix.



Coat a 12-cup bundt pan thoroughly with cooking spray (or grease with butter or shortening). Cut one pear into 1/2-inch pieces. Spoon in 1/3 of the batter into the prepared pan and spread it evenly. Top with 1/2 of the streusel mixture and 1/2 of the pear pieces.


Spoon in half of the remaining batter and top with the remaining streusel and pear pieces. Spoon in the rest of the batter and spread evenly over the streusel. Don’t be alarmed – the batter is rather thick. I had to double-check my ingredients list the first time I made this to make sure I hadn’t missed some sort of liquid.

Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 45-50 minutes. Cool on a rack.


Invert the cake onto a serving plate. Using a sieve, sprinkle over about 1/4 cup powdered sugar. You don’t have to do this step, but it really looks pretty. Serve warm or at room temperature.

Other pear cakes:
Chocolate & Zucchini’s Grandmother’s Pear Cake

Spiced Pear Coffee Cake with Brown Sugar & Oat Streusel
Adapted from an epicurious.com recipe 

Streusel:
3/4 cup firmly packed brown sugar
3/4 cup rolled oats
1/2 tsp ground cloves
6 tbsp (3/4 stick) chilled butter

Cake:
3 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda

1 1/2 tsp salt
1/2 tsp freshly ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups granulated sugar
3 eggs
1 tsp vanilla extract
1 1/2 cups plain yogurt
1 Bartlett pear, cut into 1/2-inch pieces 

Making the streusel:
In a medium bowl, combine brown sugar, rolled oats, and ground cloves.  Whisk together.  Cut 6 tablespoons (3/4 stick) chilled butter into 1/2-inch pieces and cut into the brown sugar mixture with a pastry cutter or your fingers.  When the mixture resembles coarse meal, set it aside.

Making the cake:
Preheat the oven to 350 degrees F. 

In a large bowl, combine flour, baking powder, baking soda, salt, and nutmeg.

Combine 3/4 cup butter (1 1/2 sticks) unsalted butter and 1 1/3 cups granulated sugar in a separate large bowl, and blend with a mixer until fluffy.  Add the eggs, one at a time, beating well after each addition.  Mix in vanilla extract.
Fold in the flour mixture alternately with plain yogurt, beginning and ending with the flour mixture. Do not overmix.
Coat a 12-cup bundt pan thoroughly with cooking spray (or grease with butter or shortening). Spoon in 1/3 of the batter into the prepared pan and spread it evenly. Top with 1/2 of the streusel mixture and 1/2 of the pear pieces.  Spoon in half of the remaining batter and top with the remaining streusel and pear pieces. Spoon in the rest of the batter and spread evenly over the streusel.
Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 45-50 minutes. Cool on a rack.  Invert the cake onto a serving plate. Using a sieve, sprinkle over about 1/4 cup powdered sugar.  Serve warm or at room temperature.

 

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{ 38 comments… read them below or add one }

1 Emily October 10, 2009 at 12:52 pm

Ok. This looks amazing. I was thinking of making pumpkin bars to celebrate the autumn today…. but this pear cake just, well, takes the cake! Off to hunt the shops for softish pears.

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2 Divina Pe October 10, 2009 at 1:02 pm

That looks gorgeous. I would be tempted to busy some imported pears because of this recipe.

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3 Lea Ann October 10, 2009 at 1:08 pm

ohmygosh, this looks wondderful. I have such fond memories of a hugh pear tree in our front yard, when I was growing up. Beautiful blooming tree in the spring – breathtaking. And then picking the fruit in the fall.

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4 Jessie October 10, 2009 at 1:13 pm

that looks amazing! a true coffee cake that's so moist and soft and has sweet tasting crumbly topping. I love it!

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5 Miranda October 10, 2009 at 1:50 pm

Beautiful Cake CC!
I love pears! The streusel topping is perfect. thank you for sharing

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6 Divina Pe October 10, 2009 at 2:38 pm

What I actually meant is buy some imported pears. :)

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7 Ravenous Couple October 10, 2009 at 2:58 pm

this looks perfect with some strong vietnamese coffee!

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8 citronetvanille October 10, 2009 at 3:14 pm

Love your cake! love it even more that there is no cinnamon! it's just beautiful…I am having my morning coffee and it would go so well wit it. I will keep the recipe.

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9 Natasha October 10, 2009 at 3:51 pm

Definitely will make this if I can still get pears at the market. Lovely coffee cake.

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10 pegasuslegend October 10, 2009 at 4:14 pm

Wow this looks awesome and I love cinnamon cooking, it makes the house a home!

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11 TasteHongKong October 10, 2009 at 4:37 pm

i'd love to help pick the pears and of course would be more than happy to share a piece of the cake.

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12 Drick October 10, 2009 at 4:41 pm

What an incredible recipe for fall….I can smell it just reading about it….can’t wail to bake this one…..

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13 April Cavin October 10, 2009 at 5:31 pm

Looks like a delicious treat that's perfect for the season!

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14 Cookin' Canuck October 10, 2009 at 5:57 pm

I'm glad to hear so many people are thinking of making this. I just had a piece with a cup of tea and it hit the spot for this cool day.

Pegasuslegend, I enjoy cinnamon, too. However, this recipe uses ground cloves and nutmeg instead of cinnamon.

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15 Barbara Bakes October 10, 2009 at 6:09 pm

This looks fabulous for breakfast or dessert!

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16 5 Star Foodie October 10, 2009 at 8:14 pm

A pear coffee cake sounds just perfect for October! I like the use of cloves here. Looking forward to making this for my family!

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17 Diana Bauman October 10, 2009 at 9:10 pm

CC, this is perfect for the season! Looks so warming and inviting!

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18 Alessandro Guerani October 10, 2009 at 9:39 pm

It looks wonderful and it will taste accordingly for sure.
I also appreciate a lot how you describe the preparation step by step (very useful for cooking newbies like me).
Great post, have to bookmark it.

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19 Short and Bald October 10, 2009 at 10:36 pm

looks soooooooo good! i'm sure it's good warm or cold. thanks ^^

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20 My Little Space October 10, 2009 at 11:17 pm

Canuck, this looks amazing! I always love fruits in my bakery. And this is a perfect on for me…can't wait to try it. Thanks.

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21 penny aka jeroxie October 11, 2009 at 12:12 am

Charlie Brown pear tree! Gosh! I wish I had one of those in my little backyard. And the cake looks amazing!

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22 Rachelle October 11, 2009 at 3:27 am

Yummers. I do love pears in anything. I am putting this on my must make pear recipe list.

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23 alison October 11, 2009 at 5:11 am

a great post!and i waiting you with awards to my blog!

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24 Angie's Recipes October 11, 2009 at 1:38 pm

OMG! The pear cake looks amazing! Gotta bookmark this recipe.

Angie's Recipes

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25 Judy October 11, 2009 at 2:11 pm

Another goody to try – there are still some pears on our tree so this recipe is a definite "will do". Thanks a million.

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26 Southern Grace Gourmet October 11, 2009 at 3:27 pm

Looks so good! I love pears, great cake with coffee in the morning!

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27 Kevin October 11, 2009 at 8:14 pm

I like the huge chunks of pear in there!

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28 Tasty Eats At Home October 11, 2009 at 10:09 pm

Great step-by-step photos! Love this cake. I might just have to try out a gluten-free version. I have SO many pears in the freezer – I bought about 20 lbs this summer/fall from local farmers for dirt cheap and sliced and froze them, unsure of what to make with them all. This sounds like the cake to make!

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29 devoted4life October 12, 2009 at 5:32 am

This looks so delicious and so easy! I love pears!

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30 Family Cuisine Food And Recipe October 12, 2009 at 12:53 pm

It sure looks delicious though chocolate preferred. Thank you for sharing. Cheers !

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31 The Duo Dishes October 12, 2009 at 7:41 pm

It looks just delicious!!! We're trying a version soon enough.

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32 Butterfly October 13, 2009 at 3:15 pm

This looks so good!!! Gave me an breakfast idea for this weekend…Luv it, Thanks!!!

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33 ValleyWriter October 13, 2009 at 3:55 pm

This looks lovely! I bet it would be great with apples, too. Yum!

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34 Working Girl's Kitchen October 13, 2009 at 5:57 pm

What a great way to incorporate Pears into a Bundt Cake! I love recipes like this that allow you to swap out ingredients. Great post!

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35 Laila October 14, 2009 at 10:16 am

Looks absolutely delicious ..
Laila .. http://lailablogs.com/

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36 Sophie October 22, 2009 at 6:41 am

What a delightful autumnly cake!!

Just a feast for the eyes!!!

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37 Ja Cie Kocham November 13, 2009 at 1:38 am

I love the pears! I'm definitely trying this one!

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38 Kristen September 6, 2012 at 8:03 pm

Just got done making this and its AMAZING!!! Will definetly be adding this to my box of go-to recipes :-)

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