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Pear Coffee Cake with Maple Glaze

★★★★★

5 from 2 reviews
  • Total Time: 1 hour 10 minutes
  • Yield: 12 pieces 1x

Ingredients

Scale

Cake

  • 1 stick unsalted butter, room temperature, plus more for pan
  • 1 ½ cups packed light brown sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 cup sour cream
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups pears, peeled, cored, and diced

Topping

  • ½ cup packed light brown sugar
  • ½ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, room temperature

Glaze

  • ½ cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2–4 tablespoons pure maple syrup

Instructions

  1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan.
  2. Make the cake. In a large bowl cream together the butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Add the eggs, one at a time, beating in between each addition, until the eggs are fully incorporated and the mixture is once again light and fluffy.
  3. In a medium bowl, stir together flour, baking soda, cinnamon, and salt. Alternately add the flour mixture and sour cream to the sugar mixture, beginning and ending with the flour. Do three additions of flour and two of sour cream. Add in the vanilla and pears. Stir until the pears are evenly distributed. Pour into the prepared pan and smooth into an even layer.
  4. Make the topping. In a small bowl, combine sugar, flour, cinnamon, and butter using a fork or your fingers until it is well combined and forms clumps of various sizes. Sprinkle into an even layer over cake batter. Bake for about 40 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the cake comes out with only a few moist crumbs.
  5. While the cake cools, make the glaze. In a small bowl, stir together sugar, vanilla, and maple syrup until smooth. Add more maple syrup as needed until it can be drizzled over the cake. Serve cake warm or cool completely in pan. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds – 1 minute until warmed through.

Notes

Recipe adapted from Emeril Lagasse

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes

Find it online: https://piesandplots.net/pear-coffee-cake-with-maple-glaze/