Description
This Pear Almond Coffee Cake is a moist, tender treat bursting with the natural sweetness of ripe pears and the nutty crunch of sliced almonds. Perfect for breakfast, brunch, or a cozy dessert, it combines a buttery cake base with fragrant almond and vanilla extracts. Topped with crunchy almonds and optionally dusted with powdered sugar, this cake pairs beautifully with your favorite coffee or tea.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 teaspoon almond extract
Additional Ingredients
- 2 medium ripe pears, peeled, cored, and sliced thinly
- ½ cup sliced almonds (plus extra for topping)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using an electric mixer in a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. This process incorporates air and helps with the cake’s texture.
- Add Eggs and Extracts: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and almond extract, mixing until everything is combined.
- Add Sour Cream: Stir in the sour cream until the batter is smooth, which adds moisture and richness to the cake.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined. Be careful not to overmix to keep the cake tender.
- Fold in Pears and Almonds: Gently fold the thinly sliced pears and ½ cup of sliced almonds into the batter, ensuring they are evenly distributed without breaking the pears.
- Pour Batter into Pan: Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle additional sliced almonds evenly over the top as a decorative and crunchy garnish.
- Bake: Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool: Allow the cake to cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely. This helps set the cake and prevents it from becoming soggy.
- Serve: Dust with powdered sugar if desired before slicing. Serve the Pear Almond Coffee Cake warm or at room temperature alongside coffee or tea for a comforting breakfast or dessert.
Notes
- Use ripe but firm pears to avoid soggy cake layers.
- If you prefer a nuttier flavor, toast the sliced almonds lightly before folding into the batter and for topping.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a dairy-free version, substitute sour cream and butter with dairy-free alternatives.
- Make sure to not overmix the batter to ensure a tender crumb.
