Go Back

Pear Chocolate Chip Coffee Cake

adapted from Abby Dodge
5 from 1 vote
Servings 9

Ingredients
  

Cake

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 1/4 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp fine sea salt
  • 1/8 tsp ground cloves
  • 1/2 cup 8 Tbsp unsalted butter, chopped
  • 1 1/4 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

  • 2/3 cup dark brown sugar lightly packed
  • 3/4 cup all purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1/4 cup 4 Tbsp unsalted butter, cold and cubed
  • 3/4 cup mini semi-sweet chocolate chips

Instructions
 

Cake

  • 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.
  • In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, salt, and cloves. Whisk until well blended.
  • 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.
  • Add the eggs, one at a time, beating well after each addition. Scrape the bowl and beaters periodically, as needed.
  • Add about half of the flour mixture and mix on low speed until just blended.
  • Add the sour cream and continue mixing just until blended.
  • Toss the pears into the remaining flour mixture, coating them evenly, then, using a silicone spatula, fold it into the batter.

Streusel

  • 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.
  • Stir in the mini chocolate chips.

Assembly

  • Scrape half of the batter into the prepared baking dish and spread evenly.
  • Scatter half of the streusel mixture evenly over the batter.
  • Spoon the remaining batter over the streusel and spread evenly.
  • Scatter the remaining streusel evenly over the top.
  • 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.
  • Cool the pan on a wire rack until room temperature before cutting and serving.