Pear Coffee Cake with Almond Crumble
Pear Coffee Cake with Almond Crumble.
For 1 Batch(es)
To prepare the crumble:
- 1/2 cup sliced almonds
- 1/2 cup all-purpose flour
- 1/2 cup sugar sugar
- 1/4 teaspoon salt
- 4 tablespoons salted butter, cut into ½-inch cubes, room temperature
For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 sticks salted butter, room temperature
- 1 1/4 cups granulated sugar
- 3 large eggs, room temperature
- 2 pears cut into wedges
- To prepare the crumble:
- Stir together the flour, sugar, and salt.
- Add the butter and toss to coat the pieces, then, using your fingers, rub the butter into the flour mixture making pea-sized pieces.
- Stir in the almonds.
- Keep cold until ready to use.
- To make the cake:
- Heat the oven to 350°F with a rack in the middle position.
- Coat a 9 inch springform pan with baking spray; set aside. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In a small bowl, whisk together the sour cream, vanilla and almond extract.
- In a stand mixer with the paddle attachment, beat the butter and white sugar on medium until light and fluffy, 3 to 4 minutes, scraping the bowl as needed.
- With the mixer running on medium-low, add the eggs one at a time, beating until combined after each addition. Increase to medium and beat until the mixture is fluffy, about 1 minute.
- With the mixer running on low, add about one-third of the dry ingredients followed by about half of the sour cream mixture.Next add about half of the remaining dry ingredients, then the remaining sour cream mixture and finally the remaining dry ingredients.
- Mix on low until just combined, about 1 minute. Fold a few times to ensure there are no flour pockets.
- Transfer the batter to the prepared pan and spread it in an even layer. Arrange the pear wedges on the surface, overlapping them if needed. Bake for 25 minutes. The cake will be lightly browned on top and have enveloped some or all of the fruit.
- Remove the crumble mixture from the refrigerator and the cake from the oven (close the oven door). Working quickly, sprinkle the crumble mixture evenly onto the cake and return the cake to the oven.
- Continue to bake until the crumble is golden brown and a toothpick inserted at the center of the cake comes out clean, another 20 to 25 minutes.