"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pear Coffee Cake Recipe

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This recipe for Pear Coffee Cake, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Spellmeyer
Added: Wednesday, March 18, 2009


3c flour
1 1/2tsp baking powder
1 1/2tsp baking soda
1/4tsp salt
3/4c butter, room temp.
1 1/3c sugar
4 eggs
2 tsp vanilla extract
1 1/4c sour cream
3 firm ripe pears, peeled and diced

Strudel filling:
3/4c brown sugar
1 tsp ground ginger
1c walnuts, finely chopped

Cream butter and sugar until fluffy and well mixed. Add eggs and beat until well mixed.
Stir in sour cream and vanilla until blended.
Add dry ingredients and blend well.
Stir in chopped pears until evenly distributed.

set aside and mix strudel filling.

Place 1/3 of batter in bottom of a greased and floured bundt pan or cake pan.

Sprinkle with some of the sugar mixture.

Repeat layers twice more ending with brown sugar mixture.

Bake at 180 C (350 F) preheated oven for 60-70 minutes or until tester comes out clean.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
I double the strudel recipe for more filling. This is basically a sour cream coffee cake with extra moistness from the pears. Excellent!




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