Pear and Walnut Coffee Cake
There’s something magical about the combination of pears and walnuts baked into a soft, crumbly coffee cake. This recipe has quickly become one of my family’s favorites because it’s perfect for any occasion—whether it’s a cozy breakfast, brunch with friends, or an afternoon treat with coffee.
The juicy pears add a natural sweetness and moisture to the cake, while the walnuts bring a satisfying crunch. Topped with a cinnamon-sugar crumble, this cake not only looks stunning but also tastes like pure comfort. Every bite feels like a warm hug, making it hard to stop at just one slice!
What I love most about this recipe is how versatile it is. You can swap out the pears for apples, add a drizzle of glaze, or even bake it in muffin tins for individual servings. It’s a recipe that never fails to impress, and I can’t wait for you to try it!
Questions I Often Get Asked About This Recipe
Q: Can I use canned or frozen pears instead of fresh?
A: Yes, you can! Just make sure to drain canned pears well or thaw and pat dry frozen pears to avoid excess moisture in the cake.
Q: Can I make this coffee cake in advance?
A: Absolutely! It stays moist for 2–3 days if stored in an airtight container at room temperature. You can also freeze it for up to 2 months.
Q: What other nuts can I use if I don’t have walnuts?
A: Pecans or almonds work beautifully as substitutes, or you can leave out the nuts altogether for a nut-free version.
Q: Can I add a glaze on top?
A: Definitely! A simple vanilla glaze or cream cheese drizzle pairs wonderfully with the flavors in this cake.
Q: What’s the best way to serve this cake?
A: Serve it warm with a cup of coffee or tea. You can even add a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
What You Need to Make Pear and Walnut Coffee Cake
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 ripe pears, peeled, cored, and diced
- ¾ cup chopped walnuts
For the Topping:
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 2 tablespoons cold butter, cut into small pieces
- ¼ cup chopped walnuts
How to Make Pear and Walnut Coffee Cake
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with sour cream, and mix until smooth.
- Fold in Pears and Walnuts: Gently fold in the diced pears and chopped walnuts until evenly distributed.
- Prepare the Topping: In a small bowl, mix the brown sugar, cinnamon, butter, and walnuts until crumbly.
- Assemble and Bake: Pour the batter into the prepared pan and sprinkle the topping evenly over the top. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
Tips for Perfect Pear and Walnut Coffee Cake
- Choose Ripe Pears: Use pears that are ripe but still firm for the best texture and sweetness. Bosc or Bartlett pears work well.
- Don’t Overmix: Gently fold in the pears and walnuts to keep the batter light and fluffy.
- Add a Glaze: Drizzle with a vanilla or maple glaze for extra sweetness and elegance.
- Freeze for Later: Wrap leftovers tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
- Muffin Variation: Turn this recipe into muffins for easy grab-and-go treats. Bake for 18–22 minutes instead.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This coffee cake was a huge hit at brunch! The pears made it so moist, and the walnuts added the perfect crunch.” – Emily
⭐️⭐️⭐️⭐️⭐️ “I added a vanilla glaze on top, and it took the cake to the next level. I’ll definitely be making this again.” – Rachel
⭐️⭐️⭐️⭐️⭐️ “I love how easy this was to make. The flavors are perfect for fall, and my family couldn’t stop eating it!” – Mike
⭐️⭐️⭐️⭐️ “I swapped the walnuts for pecans, and it turned out amazing. Such a versatile recipe!” – Sarah
⭐️⭐️⭐️⭐️⭐️ “The pears kept this cake moist for days. It’s great for breakfast or dessert. Highly recommend!” – Jessica
Printable Recipe
Pear and Walnut Coffee Cake
This Pear and Walnut Coffee Cake is moist, flavorful, and perfect for breakfast, brunch, or dessert. Topped with a crunchy cinnamon-sugar crumble, it’s a crowd-pleaser that’s sure to impress.
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 ripe pears, peeled, cored, and diced
- ¾ cup chopped walnuts
- For the Topping:
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 2 tablespoons cold butter, cut into small pieces
- ¼ cup chopped walnuts
Instructions
Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream, and mix until smooth.
Fold in Pears and Walnuts:
- Gently fold in the diced pears and chopped walnuts until evenly distributed.
Prepare the Topping:
- In a small bowl, mix the brown sugar, cinnamon, butter, and walnuts until crumbly.
Assemble and Bake:
- Pour the batter into the prepared pan and sprinkle the topping evenly over the top. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
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If You Enjoyed This Recipe, Please Share!
If you loved this Pear and Walnut Coffee Cake, I’d be thrilled if you shared it with your friends and family! Post a photo on social media, pin it to your favorite dessert board, or send it to someone who loves baking as much as you do. Your support means the world, and I can’t wait to see how your version of this recipe turns out—don’t forget to tag me!
