New recipes

Sour Cream Coffee Cake With Pears and Pecans

Sour Cream Coffee Cake With Pears and Pecans

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 1 1/2 cups pecans (about 6 ounces)
  • 1/3 cup (packed) golden brown sugar
  • 2 tablespoons all purpose flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 2 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup (packed) golden brown sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 1 1/2 cups 1/2-inch cubes peeled pears

Recipe Preparation


  • Blend first 4 ingredients in processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form.


  • Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking powder, salt, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla. Blend sour cream and milk in small bowl. Beat in sour cream mixture alternately with dry ingredients in 3 additions each. Spread half of cake batter in prepared pan. Sprinkle half of topping over; cover with pears. Spread remaining batter over; sprinkle with remaining topping.

  • Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.

,Photos by Pornchai MittongtareReviews Section

Sour Cream Pear Cake with Pecan Streusel

While some people call this apple season, I like to think of it as pear season. They are, by far, my favorite fruit to bake with this time of year.

I found this recipe at Pinch My Salt, a food blog I&rsquove been following for years. A while back, Nicole made this cake. Either I missed it the first time around, or I just forgot about it. In any case, I recently found it and knew it was a must-bake.

I only made a couple of changes, the biggest being omitting the ginger and cloves. I&rsquom not much of a fan of either, but go with her original recipe if you like them. I also added a bit of cinnamon to the streusel because, well, I adore cinnamon.

This cake has a lovely, light texture and an equally lovely flavor supplied by lots of pears, cinnamon, and pecans. It&rsquos an amazingly quick and easy dessert to make. I think it&rsquos just perfect on its own. But, if you want to dress it up a bit, take Nicole&rsquos advice and add some caramel sauce and whipped cream.

Sour Cream Coffee Cake

Butter a 9-by-13-inch baking pan and dust it with flour, knocking out the excess. Heat the oven to 350°.

For the topping, process the pecans, brown sugar, flour, and cinnamon in a food processor for about 10 seconds. Add the butter and process for about 10 seconds or until finely chopped. Transfer to a bowl and set aside.

For the cake, sift the flour, baking powder, baking soda, and salt into a bowl and set it aside. In the bowl of an electric mixer, beat the butter on medium until soft and creamy. Gradually add the sugar, beating on medium-high until well blended. Add the eggs, one at a time, mixing well after each. Mix in the vanilla and lemon zest.

Whisk the sour cream and milk in a measuring cup. Add about one third of the dry ingredients to the butter mixture from step 3 and beat well on medium-to-low speed until combined. Mix in half the sour cream mixture, another third of the dry, the rest of the sour cream, and the remaining dry, scraping down the sides of the bowl as necessary after each addition. Using a rubber spatula, fold 1 1/2 cups of the diced apple into the batter (reserve the remaining 1 1/2 cups), then transfer the batter to the prepared pan and spread it evenly.

Sprinkle the surface with half the topping mixture, then cover with the reserved apple. Spread the rest of the topping over the apples. Tamp lightly with your palm to embed the topping.

Bake on the center rack until a toothpick inserted in the center comes out clean, about 60 minutes. Cool on a wire rack before serving.

Variation: ANY BERRY COFFEE CAKE--Replace the apple with 2 1/2 cups fresh raspberries, blueberries, or blackberries. Do not fold in the berries in step 4. Instead, use them all in the topping in step 5.

Variation: PEAR-CARDAMOM COFFEE CAKE--Add 1/4 teaspoon ground cardamom (or more to taste) to the dry ingredients. Replace the apple with 3 cups (about 7 large pears) peeled and diced fresh pears, folding half into the batter and using half in the topping, as in the apple recipe.

  • For the Fruit Mixture:
  • 3 cups Asian pears (diced)
  • 1 cup pecans (chopped)
  • 1 teaspoon cinnamon
  • 1/3 cup sugar
  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup brown sugar (packed)
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla
  • 3 large eggs

Grease and flour a 12-cup Bundt pan or spray generously with Baker's Joy or other similar baking spray mixture with flour. Heat oven to 325 F.

Combine diced pears, pecans, 1 teaspoon cinnamon, and 1/3 cup granulated sugar toss. Cover and set aside.

In a large mixing bowl, combine the flours, brown sugar, 1/2 cup granulated sugar, 2 teaspoons cinnamon, nutmeg, baking powder, salt, and soda mix to blend thoroughly.

With electric mixture on low, stir in oil, vanilla, and eggs until well blended. Stir in the fruit and nut mixture until blended.

Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a toothpick or cake tester inserted in center of the cake comes out clean.

Cool in pan on rack for 15 minutes. Turn out onto rack to cool completely.

Transfer to a serving plate and glaze with a vanilla or caramel glaze or dust with powdered sugar.


Preheat oven to 350 degrees F. Butter well a 10-inch bundt pan and dust with flour, shaking out the excess.

In a bowl with an electric mixer beat the butter until smooth. Add the sugar, a little at a time, and beat the mixture until it is light and fluffy. Beat in the vanilla extract and the eggs, one at a time.

Into a bowl sift the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter-sugar mixture, beating slowly until just combined. Fold in the sour cream.

For Pecan Filling: In a bowl combine filling ingredients.

Spoon 2/3 of the batter into the prepared pan, sprinkle the top with the pecan filling, gently pressing filling into batter, going completely around the cake until all remaining nut mixture is used. Add remaining batter to pan and smooth top.

Bake for 1 hour, or until a cake tester inserted in the center comes out clean. If necessary, loosely cover top of cake with piece of aluminum foil to prevent over-browning.

Let cool on a rack in the pan for 5 minutes. Invert onto the rack and let cool completely.

Recipe Source: The Commander's Palace Restaurant, a New Orleans culinary landmark.

Blueberry Coffee Cake

This is a classic sour cream coffee cake, delicious plain or garnished with berries, stone fruit or pears. Blueberries add sweetness and healthy antioxidants.

Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter a 9-inch round or square baking pan and set aside.

To make the topping, combine the flour, sugar, cinnamon and salt in a small bowl. Using your fingers or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Stir in the nuts and set aside.

Place the sugar and butter in the bowl of an electric mixer and beat on medium-high speed until the mixture is light and fluffy. Add the egg yolks, vanilla, lemon zest and sour cream mix on low speed until blended.

In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry mixture to the batter and mix until just combined. Don’t overmix or the cake will be tough. Gently stir in the blueberries, being careful not to break them.

Spread half of the batter in the prepared pan and sprinkle with half of the topping mixture. Repeat.

Bake the cake until it’s set and a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan on a wire rack at least 15 minutes before serving.

How to make this Coffee Cake

The apples: For this recipe, I used Granny Smith apples. I like the tartness of the Granny Smiths. You can also use Braeburn or Honeycrisp apples. All 3 of these types of apples will hold up well in this coffee cake.

The topping: I love the sweetness of this topping. It makes a thick layer of yumminess on the top of the cake. If you are looking for something not as sweet, you can cut the recipe for the topping in half.

The nuts: I like to use pecans for the nuts in the topping. You can really use whatever your favorite kind of nut is. Almonds would be a great choice. The topping may not get as crunchy and crispy if you use other nuts, but it will still be sweet and taste delicious!

Sour Cream Coffee Cake

This is another fabulous recipe from Rose Levy Beranbaum’s book “The Cake Bible”. The cake is buttery, the streusel topping just melts in your mouth and lets face it…the aroma of coffee cake baking in your house is a hard one to beat. Anything with a streusel topping just makes me happy, as a kid I used to pick it off the tops of those Marie Callender’s frozen pies my mom would bake. And I’m not gonna lie, I’ve been picking off the topping to this cake all morning too. But I can’t really blame myself because the streusel topping is pretty darn delicious. This is the second time I’ve made this and had to use a little substitution. So as a side note for streusel topping, oats make a good fill-in for crushed nuts, is just as yummy, and is often found in many streusel toppings to begin with.

And who wouldn’t this impress? It is a quick cake to put together that is perfect to make if you have a brunch to attend or just want something delicious for breakfast on the weekend. This recipe can knock any bakeries coffee cake out of the park and is great because it’s easy to make your own variation. Seasonal fruit such as pears for these cold winter months or berries during the summer, would bring a sweet and delicate flavor to this sinfully, crumbly cake.

Sour Cream Coffee Cake


Streusel Topping and Filling

  • 1/3 cup light brown sugar, firmly packed
  • 2 tablespoons granulated sugar
  • 1 cup walnuts or pecans
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup cake flour, unsifted
  • 4 tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 4 large egg yolks
  • 2/3 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 2 cups cake flour, sifted
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 12 tablespoons unsalted butter

For Streusel Topping and Filling:

  1. In a food processor fitted with the metal blade, pulse the sugars, nuts, and cinnamon until the nuts are coarsely chopped. Reserve 3/4 cup to use as a filling. To the remaining mixture add the flour, butter, and vanilla extract and pulse briefly to form a coarse, crumbly mixture for the topping.

  1. In a medium bowl lightly combine the yolks, about 1/4 of the sour cream (2 tablespoons+ 2 teaspoons), and vanilla extract.
  2. In a large mixing bowl combine the dry ingredients and mix on low-speed for 30 seconds to blend. Add the butter and remaining sour cream (1/3 cup + 2 tbsp + 1 tsp). Mix on low-speed until the dry ingredients are moistened. Increase to medium speed and beat for 1+1/2 minutes. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition. Scrape down the sides.
  3. Reserve about 1/3 of the batter and scrape the remaining into the prepared pan. Smooth the surface using a small angled spatula. Sprinkle with the streusel filling (*See Recipe Note below if using fruit*). Drop the reserved batter and delicately spread over the streusel filling or fruit. Sprinkle the streusel topping and bake for 55-65 minutes or until cake tester inserted int he center comes out clean.
  4. Let the cake cool in the pan on a rack for 10 minutes. Loosen the sides with a small metal spatula and remove the sides of the springform pan. Cool completely before wrapping airtight.

Recipe Note:

It is very easy to amp up this recipe! You can add fruits such as apples or peaches to give a great seasonal variation to this cake.

Photos by jalna

Wendell is a dessert eater, and since he hasn't been out to buy his favorite treats lately, I made this the other day.

I cut the recipe in half for an 8 x 8 pan. It's from the Del Monte website here . It came out less dense than I expected. It was good.




That looks so scrumptious!

Yum! Problem is that I don't have all the ingredients and I think I am allergic to cooking.

Wow, that looks so yummy! I don’t have pears! We have road blocks here with check points now : (

That dessert would go perfectly with a scoop of ice cream (macadamia nut for me). What the joke going around now "Half of us are going to come out of this quarantine as amazing cooks (you already are). The other half will come out with a drinking problem"

Aunty, most times I'm allergic too.

Chet, Wendell loves mac nut ice cream too. Funny, I will be 10 pounds (at least) heavier.

Sour Cream Coffee Cake

Adapted from Cakebossbaking.com

If you don't have time to make cinnamon rolls and need to feed a crowd for brunch, then this is the recipe for you. This recipe was baked in a 10" by 10" square cake pan but can easily be baked in a 9" by 13" cake pan. The layer of cinnamon and pecans in the center are a welcomed surprise, while the nutmeg and cardamom in the cake give it an extra layer of flavor.

Streusel Center
1/4 cups dark brown sugar
1/2 teaspoon ground cinnamon
3/4 cups pecans chopped

Streusel Topping Ingredients
1 1/2 cups all purpose flour
3/4 cups dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon salt
12 tablespoons unsalted butter room temperature*
1/2 cups pecans chopped

Sour Cream Cake Ingredients
12 tablespoons unsalted butter room temperature*
1 1/2 cups granulated sugar
4 eggs
1 cup sour cream*
1/4 cup whole milk*
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom (optional)
2 teaspoons vanilla extract

For Streusel Center -- In a medium bowl, mix together all ingredients. Set aside.

For Streusel Topping - In a medium bowl with 2 forks, mix together all ingredients until crumbly.

For Sour Cream Cake
Preheat oven to 325°F. Butter a 10” by 10” cake pan. In an electric mixer fitted with a paddle attachment, cream butter and sugar on medium speed until fluffy. Add eggs one at a time and mix until fully incorporated. Add sour cream and milk mix until incorporated. In a medium bowl sift together flour, baking powder, baking soda, salt, nutmeg and cardamom. Add vanilla to butter mixture then add flour mixture. Mix until just incorporated but not over mixed. Spread half of the cake batter in cake pan. Sprinkle streusel center mixture over top. Spread remaining cake batter on top of the streusel center. Top with streusel topping. Bake at 325 degrees for 55-60 minutes or until toothpick inserted into the center comes out clean. Yield: About 15-20 Servings

Dairy as written above.
*For dairy free, use parve substitutes for milk (soy or almond milk), parve sour cream such as Wayfare Foods, and parve margarine instead of butter

Watch the video: Pecan Sour Cream Coffee Cake Recipe - How to Make a Crumb Cake