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 ¾ cup firmly packed brown sugar,
¾ cup rolled oats,
and ½ teaspoon ground cloves.
Cut 6 tablespoons (¾ stick) chilled butter into ½-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 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 ½ teaspoon salt and ½ teaspoon freshly ground nutmeg.
Combine ¾ cup butter (1 ½ sticks) unsalted butter and 1 ⅓ 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 ½ 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 ½-inch pieces. Spoon in ⅓ of the batter into the prepared pan and spread it evenly. Top with ½ of the streusel mixture and ½ 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 ¼ 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:
¾ cup firmly packed brown sugar
¾ cup rolled oats
½ teaspoon ground cloves
6 tablespoon (¾ stick) chilled butterCake:
3 cups all-purpose flour
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
½ teaspoon freshly ground nutmeg
¾ cup (1 ½ sticks) unsalted butter, room temperature
1 ⅓ cups granulated sugar
1 teaspoon vanilla extract
1 ½ cups plain yogurt
1 Bartlett pear, cut into ½-inch pieces Making the streusel:
In a medium bowl, combine brown sugar, rolled oats, and ground cloves. Whisk together. Cut 6 tablespoons (¾ stick) chilled butter into ½-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.
Preheat the oven to 350 degrees F.
In a large bowl, combine flour, baking powder, baking soda, salt, and nutmeg.
My Little Space
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.
Short and Bald
looks soooooooo good! i'm sure it's good warm or cold. thanks ^^
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.
CC, this is perfect for the season! Looks so warming and inviting!
5 Star Foodie
A pear coffee cake sounds just perfect for October! I like the use of cloves here. Looking forward to making this for my family!
This looks fabulous for breakfast or dessert!
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.
Looks like a delicious treat that's perfect for the season!
What an incredible recipe for fall….I can smell it just reading about it….can’t wail to bake this one…..
i'd love to help pick the pears and of course would be more than happy to share a piece of the cake.
Wow this looks awesome and I love cinnamon cooking, it makes the house a home!
Definitely will make this if I can still get pears at the market. Lovely coffee cake.
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.
this looks perfect with some strong vietnamese coffee!
What I actually meant is buy some imported pears. 🙂
Beautiful Cake CC!
I love pears! The streusel topping is perfect. thank you for sharing
that looks amazing! a true coffee cake that's so moist and soft and has sweet tasting crumbly topping. I love it!
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.
That looks gorgeous. I would be tempted to busy some imported pears because of this recipe.
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.