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Pear Upside Down Coffee Cake

  • Total Time: 1 hour 35 minutes
  • Yield: 10-12 servings 1x




  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 stick unsalted butter, room temperature
  • ½ cup granulated sugar
  • 2/3 cup packed light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla bean paste
  • 1 cup milk (I used almond, use what you love)


  • ½ cup all-purpose flour
  • ½ cup old fashioned oatmeal
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ¾ cup walnuts, toasted
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 stick unsalted butter, melted
  • 4 ripe pears


  1. Preheat oven to 350 degrees F. Butter a 9 inch round cake pan and line the bottom with parchment. Butter the parchment generously.
  2. Make the cake batter. In a medium bowl, stir together the flour, baking powder, baking soda, and salt. In a large bowl, cream the butter and sugars until light and fluffy. I did this by hand, but a hand or stand mixer will work too. Beat in the eggs one at a time, followed by the vanilla. Alternately add the flour mixture and milk, beginning and ending with the flour. Set aside.
  3. Make the streusel. In a medium bowl, stir together the flour, oatmeal, sugars, walnuts, cinnamon, and ginger. Stir in the butter until a clumpy mixture forms.
  4. Peel two of the pears and slice about ¼ inch thick. Place in the prepared pan making a pretty design. Be sure it is all covered, and if it is not, use some of the third pear. Sprinkle with half of the streusel, and then pour half of the batter into the pan.
  5. Sprinkle with the remaining streusel. Take the remaining pears, peel them, and dice them into bite sized chunks. Sprinkle over the streusel. Pour the remaining batter over and bake for about 1 hour 15 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool about 15 minutes before gently loosening the sides and inverting onto a serving platter. Serve warm or store in an airtight container at room temperature for up to 4 days. Cake may also be stored in the freezer in quarters wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave for about 1 minute.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes