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Pear Coffee Cake sliced into equal pieces
5 from 7 votes
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BEST Pear Coffee Cake

This soft and tender pear coffee cake combines sweet pears with warm cinnamon and a crunchy pecan streusel topping. Perfect for breakfast, snack time, or a cozy vegan dessert!
Prep Time15 minutes
Bake Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Dessert, Snacks
Cuisine: Fusion (American-Filipino/Asian)
Servings: 8 -10 servings
Calories: 422kcal
Author: Lainey

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour*
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ¼ cup neutral oil
  • 1 cup oat milk
  • 1 pound pears about 3 medium Bartlett or D’Anjou, sliced into ½-inch (12mm) pieces

For the Streusel:

  • ¼ cup granulated sugar
  • 6 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • 6 tablespoons chopped pecans
  • 2 tablespoons neutral oil
  • 2 teaspoons water

Instructions

Prepare the Pan

  • Preheat the oven to 350°F (175°C).
  • Grease a 10-inch (25 cm) round cake pan and line the bottom with parchment paper.

Prepare the Pears

  • Wash, dry, and slice pears into thin ½-inch (12 mm) pieces. Set aside.

Make the Streusel

  • In a small bowl, combine granulated sugar, all-purpose flour, cinnamon, chopped pecans, and oil.
  • Stir until the oil is evenly distributed.
  • Add water and use your fingertips to create small clumps. Set aside.

Make the Cake Batter

  • In a medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, sugar, and salt. Stir to evenly distribute.
  • Make a well in the center, then add oat milk and neutral oil.
  • Whisk until smooth and no lumps remain.
  • Fold in the pear pieces until evenly coated.

Assemble and Bake

  • Scrape the batter into the prepared pan and spread evenly.
  • Crumble the streusel across the top so it covers the batter.
  • Bake for 45–55 minutes, or until the edges are golden, the center is set, and a skewer comes out clean.

Cool and Serve

  • Allow the cake to cool in the pan for at least 30 minutes before transferring to a cooling rack.
  • Serve warm or at room temperature.

Notes

  * You may replace the whole wheat flour with all-purpose flour (use 2 cups / 240g all-purpose flour total).
Serving: 1gCalories: 422kcalCarbohydrates: 66gProtein: 5gFat: 17gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.04gSodium: 320mgPotassium: 172mgFiber: 5gSugar: 33gVitamin A: 82IUVitamin C: 3mgCalcium: 153mgIron: 2mg

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