This spiced pear coffee cake, adapted from Joy the Baker’s “pear crumble coffee cake” (I opted for no “crumble”) is similar to the moist apple spice loaf I made last year in its spice profile and fruit chunks. It is almost healthy enough to eat for breakfast, and it’s certainly good enough for an afternoon snack with a mug of tea.
Cinnamon, ginger, and nutmeg lend earthy, autumnal flavors to a spongy cake speckled with lots of pear chunks. Despite the denseness of the batter, the cake turns out surprisingly light and springy. The just softened pears impart a delightful, nutty flavor. (Speaking of nuts, I might add some next time, for texture.) The cake has a slightly crunchy, golden-brown top.
- Cakes, previously: Spiced Applesauce Cake with Cream Cheese Frosting — Yogurt Olive Oil Lemon Cake — Classic Carrot Cake with Cream Cheese Frosting — Käsekuchen (German Cheesecake) — Orange Cream Cheese Pound Cake with Chocolate Chunks
Spiced Pear Coffee Cake (adapted from Joy the Baker)
- 2 cups plain flour
- 1/2 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg (freshly ground/grated is best)
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1/2 cup (8 tbsp) unsalted butter, melted & cooled
- 2 eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 2 medium pears, cored & diced
- optional: 1/3 cup chopped walnuts
- Preheat the oven to 350F (175C) and grease a square baking pan.
- In a medium bowl, whisk together the dry ingredients (through nutmeg). Stir in the sugars.
- In a separate bowl, whisk together the butter, eggs, buttermilk, and vanilla. Add to the dry mixture and stir until combined — the batter will be quite thick.
- Gently fold the pears into the batter, scrape everything into the baking pan.
- Bake for 30-40 minutes or until an inserted knife comes out clean. Let cool for 20-30 minutes before serving.