Pear Butter Coffee Cake

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Do you love coffee cake? Do you love pear butter? If you answered yes to both questions, then you will love this pear butter coffee cake recipe! This moist and tender cake has a layer of pear butter in the middle and a crunchy topping.
Freezer Friendly

There's something about coffee cake that makes it so comforting and satisfying. Maybe it's the soft and fluffy texture, or the sweet and spicy flavor, or the fact that you can enjoy it with a cup of coffee or tea. Whatever it is, coffee cake is a classic treat that never goes out of style. And this pear butter coffee cake is a wonderful variation that adds a touch of autumn to the traditional recipe. This cake is sure to impress your family and friends with its delicious taste and beautiful appearance.

Customizing This Recipe

  • You can use either homemade or store-bought pear butter, or switch it up with apple butter instead. My personal favorite pear butter recipe is this one from Good Life Eats.
  • You can add some chopped pears, apples, or nuts to the batter for extra texture and fruitiness.
  • You can drizzle some glaze or frosting over the cake after it cools, such as cream cheese frosting or a simple powder sugar glaze.

Storing Leftovers

Let the cake cool completely before cutting into pieces and storing in an airtight container or a ziplock bag. You can keep the cake at room temperature for up to 3 days, or in the refrigerator for up to a week.

To reheat, you can microwave a piece of cake for 10 to 15 seconds, or bake it in a 350°F oven for 5 to 10 minutes, until warm.

Freezing and Reheating

Wrap the cake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container or a ziplock bag. You can freeze the cake for up to 3 months.

To reheat, you can thaw the cake in the refrigerator overnight, or at room temperature for a few hours, and then follow the same steps as above for reheating.

Pear Butter Coffee Cake

Pear Butter Coffee Cake

Prep Time:
10 min
Cook Time:
30 min
Total Time:
40 min
Equipment Needed
  • 8x8-inch baking pan
  • food processor

For the cake:

  • 1 1/4 cups (156 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/4 cup unsalted butter, melted
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1/3 cup pre-made pear butter

For the topping:

  • 1/4 cup unsalted butter, cold and cut into cubes
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F and grease an 8x8-inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
  3. In a small bowl, whisk together the melted butter, sour cream, milk, egg, vanilla, and orange zest.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  5. Pour half the batter into the prepared pan and spread it evenly.
  6. Pour the pear butter over the batter and spread evenly. Drop the remaining batter by spoonfuls over the pear butter and carefully spread it over, trying not to mix the batter into the pear butter too much.
  7. Add the brown sugar, flour, and salt to the food process, then pulse to combine. Add in the butter and continue pulsing until it becomes mealy. Don’t run the food processor continuously, as this will melt the butter.
  8. Sprinkle the topping evenly over the batter. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool slightly before cutting into squares and serving.
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