Pear Coffee Cake

This pear coffee cake is tender and delicious with just the right amount of sweetness. It’s easy to make and it’s completely vegan!

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I’ve been on a bit of a baking kick lately and after making a vegan blackberry coffee cake, I started thinking about other tasty coffee cake combinations! I loved these pear muffins so much I wanted to try a pear coffee cake and I’m excited to say that it turned out quite well! This pear coffee cake recipe is a great one because you can whip it up in just a few minutes. You don’t need a stand mixer or anything fancy. You can just mix everything together and pop it in the oven. 

The juicy pears add a nice sweetness and this cake is made without any eggs or dairy. This is the perfect thing to pair with a cup of coffee for an afternoon pick-me-up. You could even serve it with a little Greek yogurt if you wanted to enjoy this for breakfast. Or pair it with a scoop of vanilla ice cream for a tasty dessert.

Ingredient & Substitution Suggestions

• All-purpose flour: I used a mix of all-purpose flour and whole wheat flour to add a little extra fiber, but you can use only all-purpose flour if you prefer.
• Whole wheat flour: Whole wheat flour adds a slightly nutty flavor. As noted, this is optional.
• Sugar: Granulated sugar perfectly balances the sweetness to complement the pears and cinnamon. If you want to use brown sugar instead of granulated sugar on the streusel topping, you can.
• Ground cinnamon: This gives the cake some of that classic coffee cake spice.
• Salt: A pinch of salt balances the sweetness and enhances other flavors in the cake batter.
• Baking powder: This acts as a leavening agent, helping the cake rise and achieve a light, fluffy texture.
• Avocado oil: Oil adds moisture to the cake batter, ensuring a tender crumb without imparting any strong flavors. I used avocado oil but you can substitute with vegetable oil. Olive oil can also be used, but it may add a slightly savory taste.
• Almond milk: This adds moisture to the batter while keeping the recipe dairy-free. You can substitute it with dairy milk or oat milk.
• Pears: These are the star of the show, pears lend natural sweetness and a fruity flavor to the cake. You can use Barlett, Bosc, or Anjou pears. I haven’t tested this recipe with Asian pears, but I think those could work as well.

Tips & Tricks

• Be careful not to overmix the batter. We want a moist, tender cake with a light, fluffy texture, and over-mixing the batter can make it dense.
• I recommend using an oven thermometer to ensure the baking temperature is accurate. I use this one from Amazon. It’s less than $10 and it works great.
• Insert a toothpick in the center of the cake to test for doneness. The toothpick should come out cleanly.

How to Make Coffee Cake

Frequently Asked Questions

• When is pear season? Pears are typically in season during the late summer to early fall months, typically from August to October.
• What are the different types of pears? There are various types of pears, including Bartlett, Anjou, Bosc, and Comice, each with its own unique flavor and texture profile.
• Is an 8×8 pan the same as an 8″ round pan? An 8×8 pan and an 8″ round pan have similar capacities and can often be used interchangeably for recipes. You can use either one for this coffee cake.
• ​Do I need to use parchment paper? I have a great non-stick pan like this one so I don’t always have to use parchment paper. But if you’re using a regular baking dish, lining it with parchment paper is a good idea so you don’t have to worry about it sticking.

Additional Recipe Ideas

If you’re looking for other vegan dessert recipes, try my vegan chocolate chip cookies! If you’re looking for vegan brunch ideas, try my vegan baked oatmeal or vegan zucchini muffins.

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Pear Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Liz Thomson
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 16 pieces 1x
• Category: Dessert or Breakfast
• Method: Oven
• Cuisine: American
• Diet: Vegan

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Description

This pear coffee cake is tender and delicious with just the right amount of sweetness. It’s easy to make and it’s completely vegan!

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Ingredients

Units USM Scale 1x2x3x

For the cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour (or additional all-purpose flour)
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/4 cup avocado oil or vegetable oil
• 1 cup almond milk
• 1lb pears (about 3 small pears) I recommend Bartlett or Anjou pears, diced

Streusel:

• 1/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/3 cup chopped pecans
• 2 tablespoons avocado oil
• 2 teaspoons water

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Instructions

1. Preheat oven to 350 degrees. Grease or line a pan with parchment paper. You can use an 8×8 square pan or an 8″ round pan.

Make streusel:

1. In a small bowl, combine all streusel ingredients except water. Stir to evenly distribute oil.
2. Add water and stir or crumble with your fingertips into small clumps. Set aside.

Make cake:

1. In a medium bowl, combine the flours, baking powder, cinnamon, sugar, and salt. Stir to evenly distribute.
2. Make a well in the center and add almond milk and oil. Whisk until smooth and no lumps remain.
3. Fold in the pear pieces until evenly coated.
4. Scrape into prepared pan and level out.
5. Crumble the streusel on top so that it is in contact with the batter.
6. Bake for 45-50 minutes, until golden brown on the edges, set in the center, and a toothpick inserted in the center comes out clean.

7. Allow to cool in the pan for at least 1 hour before slicing.

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