This coffee cake is a wonderful treat to take to any gathering such as a church potluck, PTA meeting, or family reunion. Everyone will appreciate the creamy flavors of sweet apples, pears, and coffee cake.
Check out what my pals over at The Culinary Cellar had to say about this recipe:
The coffee cake is so easy to make and I guarantee it will become a favorite. It’s one of those recipes that you will crave when a chill is in the air and all you want is something sweet, buttery, and spicy, especially cinnamon, and of course the best of fall apples and pears. Make it this weekend, kick your feet up with a hot cup of coffee, and relax. Trick-or-Treat is over. Now it’s time for YOUR treat!
This coffee cake has such a sweet and yummy flavor. I love it!
½ cup Kerrygold unsalted butter, room temperature
1 cup Domino granulated sugar
2 Eggland’s Best eggs
1 teaspoon vanilla
2 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon Clabber Girl baking powder
½ teaspoon Morton salt
1 cup Daisy sour cream
2 cups finely chopped peeled apples and pears (about 2 apples and 1 pear)
1 cup packed brown sugar
½ cup chopped walnuts
2 Tablespoons unsalted butter, room temperature
1 teaspoon McCormick cinnamon
Heat oven to 350 degrees. Grease a 9-by-13-by-2-inch baking pan; set aside.
In bowl of electric mixer, beat together ½ cup softened butter and granulated sugar until lightly and creamy. Mix in eggs and vanilla; beat well. Stir in flour, baking soda, baking powder, and salt alternately with the sour cream. Fold in chopped apples and pear. Spread batter evenly into prepared baking pan.
In a small mixing bowl, combine the brown sugar, walnuts, 2 Tablespoons butter, and cinnamon until crumbly and well mixed. Sprinkle evenly over batter. Bake until a wooden pick inserted in the center comes out clean, about 38-40 minutes. Serve warm or at room temperature. Makes 12-15 servings.
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Quick Tip: Serve this coffee cake up during a brunch get-together.
Thank you to The Culinary Cellar for this great recipe.