Maple Pear Coffee Cake

When fall rolls around, I always find myself baking with pears. Bartlett pears are my go-to because they’re juicy, naturally sweet, and bake up tender without turning mushy. While pears can be a little mild once baked, that’s where the magic happens. The warm spices, nutty brown butter, and maple glaze all work together to bring out the best in them. This Maple Pear Coffee Cake is the kind of treat you’ll want to keep on repeat for cozy weekends or when friends drop by for coffee. It’s moist, full of fall flavor, and topped with a drizzle of maple glaze that makes every bite RIDIC-ULICIOUS.

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Why You’ll Love This Recipe

• Tender crumb from sour cream and ripe Bartlett pears
• Easy one-pan bake, perfect for sharing
• Cinnamon-pecan swirl for cozy fall flavor
• Maple glaze that makes it irresistible

Let’s Talk Pears

Bartlett pears are the star of this coffee cake, and they’re naturally juicy, so they bake beautifully without getting grainy. Because pears don’t have the bold flavor that apples do, it helps to boost their taste with warm spices, brown sugar, and rich browned butter. As a result, the pears soften into little bursts of sweetness that pair perfectly with the cinnamon swirl and maple glaze. In the end, you get a fall dessert that tastes like comfort on a plate.

Ingredients Neede For This Maple Pear Coffee Cake

Cake:

• 1 cup unsalted butter, browned and cooled slightly
• 1 ½ cups granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• 2 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 3 medium Bartlett pears, peeled, cored, diced

Swirl:

• ½ cup brown sugar
• 2 tsp ground cinnamon
• ½ cup chopped pecans

Maple Glaze:

• 1 cup powdered sugar
• 2 Tbsp pure maple syrup
• 1–2 Tbsp milk or cream (to thin)

Instructions

1. Brown the butter: In a skillet over medium heat, cook butter until golden and nutty, 5–7 minutes. Cool slightly.
2. Make the batter: Beat browned butter and sugar until fluffy, then add eggs one at a time. Next, mix in sour cream and vanilla until smooth.
3. Dry ingredients: In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet ingredients until just combined. Finally, fold in diced pears.
4. Prepare swirl: Mix brown sugar, cinnamon, and pecans together.
5. Assemble: Spread half the batter into a greased 9×13 pan. Sprinkle with swirl mixture, and then top with remaining batter, spreading evenly.
6. Bake: Bake at 350°F for 40–45 minutes, until a toothpick comes out clean. Cool completely.
7. Glaze: Whisk powdered sugar, maple syrup, and milk until pourable, then drizzle over the cooled cake.

Storage

• Store covered at room temperature for up to 3 days.
• Refrigerate for up to 5 days.
• Freeze (without glaze) for up to 2 months.

Other Recipes You’ll Love

If this Maple Pear Coffee Cake has you in the baking mood, you’ll also enjoy these fall-inspired recipes from The Recipe Bowl:

• Pumpkin Chocolate Chip Cookies – chewy, spiced, and perfect for autumn afternoons.
• Old Fashion Apple Crisp – bubbling apples with a buttery crisp topping.
• Pumpkin French Toast Casserole – make-ahead comfort food for chilly mornings.
• Blueberry Cream Cheese Delight – fruity, creamy, and always a crowd favorite.

How to Properly Peel and Core a Pear

If you’re new to baking with pears, here’s a quick guide on how to prepare them before adding to your maple pear coffee cake or any other pear dessert.

1. Choose ripe pears: Bartlett pears should give slightly near the stem when pressed. If they’re too firm, leave them on the counter for a couple of days until they soften.
2. Peel the pear: Use a vegetable peeler or paring knife. Start at the stem and work your way down in strips until all the skin is removed.
3. Cut in half: Place the pear on a cutting board and slice it lengthwise from stem to bottom.
4. Scoop out the core: A melon baller, small spoon, or teaspoon works perfectly. Remove the seeds, the fibrous core, and the stem piece at the top. Trim away the blossom end at the bottom too.
5. Dice or slice: Once cored, cut the pear into slices or small cubes—ideal for folding into coffee cakes, muffins, or crisps.

👉 Pro Tip: To keep pears from browning if you prep them early, toss them in a little lemon juice before adding them to your recipe.

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Frequently Asked Questions

Do I need to peel the pears for coffee cake?

Yes, peeling Bartlett pears gives the best texture in baked goods. The skins can be a little tough once baked, so peeling ensures a soft and tender bite.

Can I use canned pears instead of fresh?

You can, but fresh Bartlett pears give the best flavor and texture. If using canned, make sure to drain and pat them dry to avoid extra liquid in the batter.

Can I swap pecans for other nuts?

Absolutely! Walnuts or slivered almonds work beautifully, or you can leave the nuts out entirely for a nut-free version.