(This pear coffee cake is sponsored by Harry & David.)
You put on the coffee and I’ll bring the pear coffee cake!
If you have holiday brunch on the brain, this is for you.
Holiday breakfast or dessert—this coffee cake fits the bill. Since it’s coffee cake and not a “real” layer cake, it’s perfectly acceptable for breakfast.
Today I’m partnering with Harry & David to share this cozy breakfast idea. For years I’ve worked with them during the season to create recipes featuring their Royal Riviera pears. They were a holiday staple growing up—my dad would always receive a box or two and they disappeared fast because my brothers and I would fight over them. They are that good.
I love using pears in baked goods—they swap in for apples beautifully. For this recipe I chose Royal Riviera pears from Harry & David; they instantly put me in the holiday mood.
Consider gifting a box of pears this season. If you keep one for yourself, use it to make this cake and other pear-forward dishes you enjoy.
Things are looking up.
What makes this coffee cake special is brown butter. Browning the butter adds a golden, caramel-like depth that elevates the flavor without changing the texture. It gives a subtle toasted note you’ll notice and love.
I also add Greek yogurt to the batter—one full cup of plain Greek yogurt gives the cake an unmatched moistness. If needed, sour cream can be substituted, but Greek yogurt keeps the crumb tender and rich.
Best of all, this coffee cake can be made ahead. Bake it the night before so it’s ready for a holiday morning or to serve as an easy, crowd-pleasing dessert.
Perhaps the best part? This coffee cake is adaptable, comforting, and perfect for sharing.
Pear Coffee Cake
Greek Yogurt Pear Coffee Cake
Yield:
8
people
45 mins
45 mins
1 hr 30 mins
Pin Recipe
Leave a Review »
Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 1 tablespoon unsalted butter, softened
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 1/4 cups packed light brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup plain Greek yogurt
- 2 cups peeled and chopped Royal Riviera pears
Crumb topping
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 4 tablespoons unsalted butter, softened
Instructions
- Preheat the oven to 350°F.
- Add 8 tablespoons of butter to a skillet over medium-low heat. Let it bubble and whisk occasionally until brown bits form and the butter turns slightly golden. Remove from heat and transfer to a bowl to cool to room temperature.
- Place the remaining 1 tablespoon of butter in a 9×13-inch baking dish and put it in the oven for 2 to 3 minutes to melt. Brush the melted butter around the dish to grease it.
- Whisk together the flour, baking soda, cinnamon, nutmeg, and salt in a small bowl.
- In a mixer, beat the cooled brown butter with the brown sugar until combined. Add the eggs one at a time, then mix in the vanilla.
- Add one-third of the dry ingredients, then half the yogurt. Repeat with another third of the dry ingredients and the remaining yogurt. Finish with the last third of dry ingredients and mix until just combined. Fold the pears into the batter with a spatula.
- Pour the batter into the prepared baking dish and top with the crumb mixture.
- Bake for 40 to 45 minutes, or until a tester inserted into the center comes out clean. Let the cake cool completely before serving.
Crumb topping
- Whisk the brown sugar, flour, and cinnamon together. Add the softened butter and use a fork or your fingers to mix until the mixture forms coarse crumbs. Sprinkle over the batter before baking.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. I appreciate you so much!
Those juicy pears are calling my name—because cake.