Pear & Apple Coffee Cake
The mix of apples, pears and sour cream in this tender coffee cake gives it an incredibly moist and appealing texture.
—Debbie Vanni, Libertyville, IL
Prep: 25 min.
• Bake: 30 min. Makes: 12 servings
1/2 cup unsalted butter plus
2 Tbsp. unsalted butter, softened, divided
1 cup sugar
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream
1 medium apple, peeled and finely chopped
1 medium pear, peeled and finely chopped
1 cup packed brown sugar
1 tsp. ground cinnamon
1/2 cup chopped walnuts or pecans
1. Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in apple and pear. Transfer to prepared pan.
2. For topping, combine brown sugar, remaining 2 Tbsp. butter and the cinnamon in a small bowl; mix with a fork until crumbly. Stir in nuts. Sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool slightly in pan on a wire rack.
1 piece: 395 cal., 18g fat (9g sat. fat),
61mg chol., 269mg sod., 56g carb. (38g sugars, 2g fiber), 5g pro. b