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.
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
1/2 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.
In a large bowl, combine flour, baking powder, baking soda, salt, and nutmeg.
Melisa Smith
I’ve made this recipe twice now and plan to again with the last of the pears I just plucked off of my tree this year. It’s really delicious and I love that I don’t have to peal the pears! Thanks for the great recipe.
Rileysmom
The cake is in the oven now! The batter was really thick……I’m hoping mine turns out as well as the great photos!
Kristen
Just got done making this and its AMAZING!!! Will definetly be adding this to my box of go-to recipes 🙂
Ja Cie Kocham
I love the pears! I'm definitely trying this one!
Sophie
What a delightful autumnly cake!!
Just a feast for the eyes!!!
Laila
Looks absolutely delicious ..
Laila .. http://lailablogs.com/
Working Girl's Kitchen
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!
ValleyWriter
This looks lovely! I bet it would be great with apples, too. Yum!
Butterfly
This looks so good!!! Gave me an breakfast idea for this weekend…Luv it, Thanks!!!
The Duo Dishes
It looks just delicious!!! We're trying a version soon enough.
Family Cuisine Food And Recipe
It sure looks delicious though chocolate preferred. Thank you for sharing. Cheers !
devoted4life
This looks so delicious and so easy! I love pears!
Tasty Eats At Home
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!
Kevin
I like the huge chunks of pear in there!
Southern Grace Gourmet
Looks so good! I love pears, great cake with coffee in the morning!
Judy
Another goody to try – there are still some pears on our tree so this recipe is a definite "will do". Thanks a million.
Angie's Recipes
OMG! The pear cake looks amazing! Gotta bookmark this recipe.
Angie's Recipes
alison
a great post!and i waiting you with awards to my blog!
Rachelle
Yummers. I do love pears in anything. I am putting this on my must make pear recipe list.
penny aka jeroxie
Charlie Brown pear tree! Gosh! I wish I had one of those in my little backyard. And the cake looks amazing!