This pear coffee cake is a cozy, family-style bake made with tender chunks of ripe pears, warm ginger in the batter, and a generous layer of buttery cardamom crumble on top. Moist, fragrant, and satisfying, it’s the kind of cake that feels just right for slow fall mornings, brunch gatherings, or an afternoon treat with tea or coffee.
Why You’ll Love This Recipe
This recipe is easy enough for beginner bakers while still delivering bakery-style results. The sour cream keeps the cake soft and moist for days, the pears add natural sweetness and texture, and the cardamom crumble creates irresistible golden chunks on top. It’s also a great make-ahead cake, perfect for feeding a crowd without last-minute stress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake
2 1/2 cups all-purpose flour (300 g)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon salt
8 tablespoons unsalted butter, softened (113 g)
1 cup granulated sugar (200 g)
2 large eggs, room temperature
1 tablespoon vanilla extract
1 1/8 cups sour cream (270 ml)
2 large ripe pears, peeled and chopped
For the cardamom crumble topping
1 1/2 cups all-purpose flour (180 g)
1 cup packed brown sugar (213 g)
1 1/4 teaspoons ground cardamom
1/2 teaspoon salt
8 tablespoons unsalted butter, melted (113 g)
Directions
Preheat the oven to 350°F (180°C). Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on the sides to help lift the cake later.
Prepare the crumble topping by whisking the flour, brown sugar, cardamom, and salt in a bowl. Pour the melted butter over the dry ingredients and gently stir with a fork until large clumps form. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground ginger for the cake.
In a separate large bowl, beat the softened butter and sugar until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream until smooth.
Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Gently fold in half of the chopped pears.
Spread the batter evenly into the prepared pan. Sprinkle the remaining pears over the top, then scatter the crumble topping evenly across the surface, squeezing smaller bits together to form larger chunks.
Bake for about 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Let the cake cool in the pan for about 30 minutes, then use the parchment paper to lift it out and transfer to a rack to cool completely before slicing.
Servings and timing
Servings: 12 generous slices (up to 15–18 smaller pieces)
Prep time: 20 minutes
Bake time: 45 minutes
Cooling time: 30 minutes
Total time: approximately 1 hour and 35 minutes
Variations
You can replace the sour cream with 3/4 cup buttermilk for a slightly lighter texture.
Greek yogurt can be used in the same amount as sour cream for a tangy alternative.
Add 1/2 cup chopped walnuts to the batter or crumble topping for a nutty version.
Swap pears for apples if pears are not in season, using the same quantity.
Storage/Reheating
Store the cake covered at room temperature for up to 3 to 4 days. For longer storage, keep it in the refrigerator for up to one week.
To freeze, wrap individual slices or the whole cake tightly and place in an airtight container. Freeze for up to 3 months. Thaw at room temperature before serving. Warm slices briefly if desired.
FAQs
Can I make this cake ahead of time?
Yes, this cake stays moist for several days and is ideal for baking one day in advance.
What type of pears work best?
Ripe but firm pears such as Bartlett or Anjou work well and hold their shape during baking.
Do I have to peel the pears?
Peeling is recommended for the best texture, as pear skins can become tough after baking.
Can I reduce the sugar?
You can slightly reduce the sugar, but keep in mind it affects both sweetness and texture.
Why is my crumble not chunky?
Mixing too much can break down the clumps. Stir gently and squeeze smaller bits together by hand.
Can I bake this in a smaller pan?
A smaller pan will make the cake thicker and require a longer baking time.
Is this cake suitable for brunch?
Yes, it’s perfect for brunch, breakfast gatherings, or holiday mornings.
Can I use ground cinnamon instead of cardamom?
Yes, cinnamon can be used, though the flavor will be different and less aromatic.
How do I know when the cake is done?
A toothpick should come out with a few moist crumbs but no wet batter.
Can this recipe be doubled?
Yes, it can be doubled and baked in two separate pans for larger gatherings.
Conclusion
This pear coffee cake with cardamom crumble is a comforting, crowd-pleasing bake that combines seasonal fruit with warm spices and a rich, buttery topping. Whether you serve it for brunch, dessert, or a cozy weekend treat, it’s a recipe you’ll want to make again and again.
Pear Coffee Cake with Cardamom Crumble is a moist, spiced cake made with fresh pears and topped with a buttery, aromatic crumble. It’s perfect for brunch, dessert, or cozy mornings with coffee or tea.
Ingredients
For the cake:
2 1/2 cups all-purpose flour (300 g)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1 tsp salt
8 tbsp unsalted butter, softened (113 g)
1 cup granulated sugar (200 g)
2 large eggs, room temperature
1 tbsp vanilla extract
1 1/8 cups sour cream (270 ml)
2 large ripe pears, peeled and chopped
For the cardamom crumble topping:
1 1/2 cups all-purpose flour (180 g)
1 cup packed brown sugar (213 g)
1 1/4 tsp ground cardamom
1/2 tsp salt
8 tbsp unsalted butter, melted (113 g)
Instructions
Preheat oven to 350°F (180°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on sides.
Make the crumble: In a bowl, whisk flour, brown sugar, cardamom, and salt. Stir in melted butter gently with a fork until clumps form. Set aside.
Make the cake: In a medium bowl, whisk flour, baking powder, baking soda, salt, and ginger.
In a large bowl, beat butter and sugar until light and fluffy (3–4 mins). Beat in eggs one at a time, then mix in vanilla and sour cream until smooth.
Add dry ingredients to the wet and mix until just combined. Fold in half of the chopped pears.
Spread batter evenly in prepared pan. Top with remaining pears and crumble mixture, gently squeezing to form larger clumps.
Bake for 45 minutes or until a toothpick comes out with a few moist crumbs.
Cool in the pan for 30 minutes, then lift out using parchment and transfer to a rack to cool fully before slicing.
Notes
Use Greek yogurt instead of sour cream for a tangier flavor.
Cardamom can be replaced with cinnamon for a milder spice.
Add chopped nuts like walnuts for added crunch.
Swap pears for apples if needed, using the same amount.
