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Walnut Pear Coffee Cake

Rated as 4.68 out of 5 Stars

"This moist coffee cake goes great with a cup of coffee at breakfast but also makes a delicious snack or dessert. When I bring it to work, it disappears in minutes. --Darlene Spalding, Lynden, Washington"
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1 h 20 m servings
Original recipe yields 12 servings


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  1. In a bowl, combine walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling.
  2. Toss pears with lemon juice; set aside. In a small mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
  3. Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture.
  4. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool for 1 hour before cutting.


Read all reviews 45
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This was so tasty and simple! One of the best textured coffee cakes I've made. We loved it. It would be equally as delish with apples or no fruit at all. I followed the recipe but it needed an e...

It was gobbled up at work very quickly. Made a moist dense cake. I was not sure how to divide the nuts and filling/topping. I just ended up whirling the butter, nuts, etc. in the food processor...

Made in a 9x13 because i don't have a springform pan. Used 5 pears. Was nervous because the batter was very thin under and over the pears. Needed more struesel topping due to the size of the ...

Fabulous!! My mom has pear trees in her yard and I ended up coming back home with 3 big boxes of pears that needed to be used up. I came across this recipe in my searches and figured I'd give it...

Fabulous. Beyond belief delicious. one of the best textured cakes I have ever made. My pears were a little on the small side, so next time I'll make sure I have more pear in there.

I followed the recipe to a "t" except I had to use a 10" springform pan. It baked up perfectly in 45 minutes. This is so incredible-moist & flavorful, I ended up making 2 more! Thank you so much...

I am not quite sure what I did wrong, but it took a lot longer than 55 minutes to cook this. My oven is calibrated correctly (I bake a LOT) and I used a 9-inch springform pan. It still ended up ...

Using two ripe pears is just enough to make one layer of sliced pears with very little overlapping, and next time I think I might add another pear to make a thicker pear layer. I put the pear s...

Despite my many issues with this cake (self-inflicted issues) it was delicious. I made as directed with a couple exceptions. Added grated ginger to the pear mixture. Also decided to bake in a...