Maple Pear Coffee Cake
This maple pear coffee cake is a cozy fall favorite made with juicy Bartlett pears, nutty brown butter, a cinnamon-pecan swirl, and a sweet maple glaze. Perfect for breakfast, brunch, or dessert, it’s an easy one-pan bake that’s moist, flavorful, and RIDIC-ULICIOUS with coffee or tea.
Ingredients
For the 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
For the Swirl
- ½ cup brown sugar
- 2 tsp ground cinnamon
- ½ cup chopped pecans optional
For the Maple Glaze
- 1 cup powdered sugar
- 2 Tbsp pure maple syrup
- 1–2 Tbsp milk or cream to thin
Instructions
- Preheat oven to 350°F . Grease a 9 x 13 baking dish and set aside.
- In a skillet over medium heat, cook butter until golden and nutty, 5–7 minutes. Cool slightly.
- Beat browned butter and sugar until fluffy. Add eggs one at a time. Mix in sour cream and vanilla.
- In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet ingredients until just combined. Fold in diced pears.
- Mix brown sugar, cinnamon, and pecans.
- Spread half the batter into a greased 9x13 pan. Sprinkle with swirl mixture. Top with remaining batter, spreading evenly.
- 350°F for 40–45 minutes, until toothpick comes out clean. Cool.
- Whisk powdered sugar, maple syrup, and milk until pourable. Drizzle over cooled cake.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Notes & Variations:
- Nut swaps: Pecans can be swapped with walnuts for an earthier flavor or slivered almonds for a lighter crunch. For nut-free, simply leave them out—the cinnamon-sugar swirl is still RIDIC-ULICIOUS.
- Flavor twist: Add ½ tsp cardamom or nutmeg for a chai-inspired vibe.
- Serving tip: This cake is delicious served warm with coffee or tea.
- Storage: Store at room temp up to 3 days, refrigerate up to 5 days, or freeze (without glaze) up to 2 months.
Nutrition
Serving: 1servingCalories: 528kcalCarbohydrates: 75gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 99mgSodium: 244mgPotassium: 162mgFiber: 3gSugar: 51gVitamin A: 678IUVitamin C: 2mgCalcium: 98mgIron: 2mg
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