Pear Chocolate Chip Coffee Cake
Author: 
Recipe type: Breakfast/Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
Cake
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1¼ tsp baking soda
  • ¾ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp fine sea salt
  • ⅛ tsp ground cloves
  • ½ cup (8 Tbsp) unsalted butter, chopped
  • 1¼ cups dark brown sugar, lightly packed
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 2 medium bosc pears, peeled and chopped
Streusel
  • ⅔ cup dark brown sugar, lightly packed
  • ¾ cup all purpose flour
  • 1½ tsp ground cinnamon
  • ¼ cup (4 Tbsp) unsalted butter, cold and cubed
  • ¾ cup mini semi-sweet chocolate chips
Instructions
Cake
  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease the sides and bottom of a 9x9 square baking pan and line with parchment paper. Set aside.
  2. In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, salt, and cloves. Whisk until well blended.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla on medium speed until well blended, about 3 minutes.
  4. Add the eggs, one at a time, beating well after each addition. Scrape the bowl and beaters periodically, as needed.
  5. Add about half of the flour mixture and mix on low speed until just blended.
  6. Add the sour cream and continue mixing just until blended.
  7. Toss the pears into the remaining flour mixture, coating them evenly, then, using a silicone spatula, fold it into the batter.
Streusel
  1. In a medium bowl, combine the brown sugar, flour, and cinnamon. Cut in the butter with a pastry blender until you have crumbs about the size of peas.
  2. Stir in the mini chocolate chips.
Assembly
  1. Scrape half of the batter into the prepared baking dish and spread evenly.
  2. Scatter half of the streusel mixture evenly over the batter.
  3. Spoon the remaining batter over the streusel and spread evenly.
  4. Scatter the remaining streusel evenly over the top.
  5. Bake until the top is browned and a toothpick or cake tester inserted in the center of the cake comes out clean, about 43-45 minutes.
  6. Cool the pan on a wire rack until room temperature before cutting and serving.
Recipe by Poet in the Pantry at http://poetinthepantry.com/2011/10/25/pear-chocolate-chip-coffee-cake-for-baketogether/