Spiced Pear and Walnut Autumn Coffee Cake

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 2 medium pears, peeled and diced (about 1 1/2 cups)
• 3/4 cup chopped walnuts, toasted
• Optional: 2 tablespoons coarse sugar for topping

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
3. In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mix in the dry ingredients alternately with sour cream, beginning and ending with the flour mixture. Beat just until combined—do not overmix.
6. Gently fold in diced pears and toasted walnuts, reserving a small handful of walnuts for sprinkling on top if desired.
7. Pour batter into prepared pan and smooth the top. Sprinkle reserved walnuts and optional coarse sugar evenly over the batter.
8. Bake for 38-42 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Chef tips

• For the best pear texture, choose firm but ripe pears like Bartlett or Bosc. Avoid overly soft pears to prevent mushy cake.
• Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant to enhance their flavor—keep an eye to avoid burning.
• If you prefer, substitute sour cream with Greek yogurt for a slightly tangier taste and added protein.
• Store leftover cake tightly wrapped at room temperature for up to 3 days or refrigerate up to 5 days; warm slices gently before serving.