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