Description
This Pear and Walnut Cream Cheese Coffee Cake combines tender, spiced cake layers with a creamy cream cheese filling and a crunchy walnut streusel topping. Perfectly moist with fragrant cinnamon, nutmeg, and allspice, this delightful coffee cake is ideal for breakfast, brunch, or an afternoon treat.
Ingredients
Cream Cheese Layer
- 225g (8oz) cream cheese, room temperature
- 1/4 cup (50g) granulated sugar
Streusel Topping
- 1/2 cup (60g) all purpose flour
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 1/3 cup (60g) light brown sugar, packed
- 1/4 cup (25g) chopped walnuts
- 1/4 cup (57g) unsalted butter, melted
Cake Batter
- 1/2 cup (113g) unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (45g) light brown sugar, packed
- 2 large eggs
- 3/4 cup milk
- 2 tsp vanilla extract
- 2 cups (240g) all purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (50g) chopped walnuts
- 250g (9oz) finely chopped pears, cored but unpeeled (about 2 medium pears)
Instructions
- Prepare Pan and Oven: Line or spray an 8x8 inch baking pan and preheat your oven to 350℉ (175℃).
- Mix Cream Cheese Layer: In a small bowl, combine the cream cheese with 1/4 cup granulated sugar. Beat with a hand mixer or spoon until smooth and creamy. Set aside.
- Prepare Streusel Topping: In a medium bowl, mix flour, cinnamon, salt, light brown sugar, and chopped walnuts. Stir in the melted butter until the mixture becomes clumpy. Set aside.
- Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the room temperature butter with granulated sugar and light brown sugar on medium speed for about 3 minutes, until fluffy and light.
- Add Eggs: Add eggs one at a time, fully incorporating each before adding the next.
- Mix Milk and Vanilla: Pour in milk and vanilla extract and mix until well combined, scraping down the sides and bottom of the bowl as needed.
- Combine Dry Ingredients: In a separate bowl or directly, add flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt to the batter on low speed until just combined.
- Fold in Pears and Walnuts: Gently fold in the chopped pears and walnuts using a spatula until evenly distributed, being careful not to overmix.
- Assemble Cake: Pour half the cake batter into the prepared pan and spread evenly. Carefully spread the cream cheese layer over the batter. Add the remaining batter on top, spreading evenly, then sprinkle the streusel topping over the entire surface.
- Bake: Place the pan in the preheated oven and bake for 55-65 minutes until the internal temperature reaches 200℉ (93℃). A toothpick may not be reliable due to the cream cheese layer, so using a thermometer is best.
- Cool and Serve: Allow the cake to cool completely before slicing. Store leftovers in an airtight container in the refrigerator for up to 3 days, enjoying chilled or at room temperature.
Notes
- Use a kitchen thermometer to check doneness because the cream cheese layer can make a toothpick test inaccurate.
- Room temperature ingredients help ensure a smooth batter and even baking.
- The pears do not need to be peeled; just core and finely chop to retain texture and moisture.
- Chilling leftovers enhances the flavors and makes slicing easier.
- Substitute walnuts with pecans if preferred for a different nutty flavor.
