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Pear and Sour Cream Coffee Cake

From your kitchen:
1 3/4 cup All Purpose Flour
3/4 cup white whole wheat flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 stick butter
1/2 cup granulated sugar
1/2 cup brown sugar
3 eggs
1 1/4 cup sour cream
2 teaspoons pure vanilla extract


From you share:
2 Bartlett Pears, peeled, cored and diced

From you kitchen:
1 cup rolled oats
1/2 cup brown sugar
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 teaspoon ginger
6 tablespoons butter, softened

First make the topping: In a large bowl, combine the oats, brown sugar, salt, ginger and cinnamon in a bowl. Cut the butter into 1″ pieces and add to the oat mixture. With your fingers, rub the butter into the mixture until everything is well combined. Add in the pears and toss well. Refrigerate the topping until chilled, about 20 minutes.

Meanwhile, make the cake. Preheat the oven to 350 degrees and grease a 9 x 13 inch metal baking pan. In a bowl, whisk the flours, baking powder, baking soda and salt. In a stand mixture fitted with the paddle, beat the stick of butter with the sugars at medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, then beat in the sour cream and vanilla. Beat the dry ingredients into the batter in three additions until just incorporated.

Scrape the batter into the prepared baking pan, spreading it into an even layer. Remove the topping from fridge and sprinkle top of batter evenly with the oat-pear mixture. Bake for 45-50 minutes or until the crumb topping is browned and a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a rack and let the cake cool. Cut into squares and serve.







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