Pear and Sour Cream Coffee Cake

Step 1Make the topping: In a large bowl, whisk the flour with the oats, pecans (if using), brown sugar, cinnamon, ginger, and salt. With your hands, rub the butter into the mixture until incorporated, pressing it into clumps. Add the pears and toss well. Refrigerate the topping until chilled, about 20 minutes.

Step 2Meanwhile, make the cake: Preheat the oven to 350 degrees F and grease a 9- by 13-inch metal baking pan. In a bowl, whisk the flour, baking powder, baking soda, and salt. In a stand mixer fitted with the paddle, beat the 2 sticks of butter with the sugar at medium speed until fluffy, 2 minutes. Beat in the eggs one at a time, then beat in the sour cream and vanilla. Scrape down the side of the bowl, then beat the dry ingredients into the batter in three additions until just incorporated.

Step 3Scrape the batter into the prepared pan, spreading it in an even layer. Cover with the streusel-pear topping. Bake for 1 hour and 15 minutes, until the crumb topping is browned and a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a rack and let the cake cool completely, about 1 hour. Dust the cake with confectioners' sugar, cut into squares, and serve.

Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.