After going to the farm and picking a bag of pears, we decided that we needed to bake something delicious. I’m sure that you could use apples instead of pears for convenience, but the pears worked out really great. The recipe only took about 20 minutes to prepare, and was very simple. Enjoy.

Pear Coffee Cake ———–

INGREDIENTS
Cooking spray / butter
1 tablespoon(ish) of flour to dust the pan

Cake:
1/4 cup butter, softened
3/4 cup brown sugar
1 large egg
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups diced skinless pears
½ ripened banana

Topping:
1/4 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter
1/2 teaspoon ground cinnamon

DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Spray an 9-inch round cake pan with cooking spray or butter; dust with 1 tablespoon flour. Beat ¼ cup butter and ¾ cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream and vanilla extract to the mixture; beat to integrate. Stir 1 cup flour, ¾ teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold pears into the batter. Pour batter into prepared cake pan. Mix ¼ cup brown sugar, ¼ cup flour, 2 tablespoons butter, and ½ teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

That’s it. Honestly, you can’t go wrong with this and Matt has already put in his request for this to be his birthday cake next year.