Pear and Walnut Coffee Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10
For the topping:
  • 40g (or ⅓ cup) all-purpose flour
  • 56g (or ¼ cup) unsalted butter, cold and cubed
  • ¾ teaspoon cinnamon
  • 45g (or 3 tablespoons + 1 teaspoon, packed) light brown sugar
  • 130g (or 1 cup + 2 tablespoons) chopped walnuts
For the filling:
  • 2 medium ripe pears, peeled and cored
  • ½ ground cinnamon
  • 40g (or 2 tablespoons + 2½ teaspoons, packed) light brown sugar
  • 46g (or ⅓ cup + 1 tablespoon) chopped walnuts
For the cake:
  • 113g (or ½ cup) unsalted butter, at room temperature
  • 200g (or 1 cup) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 220 (or 1¾ cup) all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon table salt
  • 240ml (or 1 cup) sour cream
  • powdered sugar for dusting, optional
First make the streusel topping:
  1. In a medium-sized bowl, combine the flour, butter, cinnamon and sugar. Rub the butter into the dry ingredients with the tips of your fingers until the mixture looks like breadcrumbs. Stir in the walnuts and set aside.
Then prepare the pear filling:
  1. Quarter the pears, then cut each quarter into four slices. In a small bowl, stir together the cinnamon, sugar and walnut pieces. Set aside.
Proceed with the cake batter:
  1. Preheat the oven to 175°C/350°F (standard oven setting). Butter the sides of a 20-cm/8-inch springform pan with baking parchment and butter the sides.
  2. In a large bowl, combine the butter and sugar. Using a mixer, beat together until soft and creamed. Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix in.
  3. Add the flour, baking powder, baking soda, salt and sour cream. Using a rubber spatula, carefully fold until somewhat combined. Then mix with the mixer until the mixture looks smooth.
  4. Spread half of the batter into the prepared pan. Top with the filling cinnamon-sugar mixture and the sliced pears. Carefully spread the remaining batter on top and sprinkle with the topping mixture.
  5. Bake for about 55-65 minutes, or until a tester inserted in the center of the cake comes out clean. Allow to cool for one hour before removing from the pan and cutting. Before serving, dust with powdered sugar if desired.
  6. Cake keeps stored in an airtight container, for up to five days!
Recipe by The Tough Cookie at