My neighbor Marcia gave me this recipe when I lived in New York. Over the years I’ve made several variations. In the fall I was preparing my menu for a dinner party and my husband said, “Why not make your Sour Cream Coffee Cake with Pears and Plums?” Ingenious! It was the best coffee cake yet! Such a smart man…and so handsome, too!
2 c. King Arthur unbleached all-purpose flour
1 c. granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. sour cream
1 tsp. pure vanilla extract
1 stick softened butter
1 Bartlett pears, peeled, cored and sliced
1 plum, peeled, cored and sliced
2 tbsp. all-purpose flour
6 tbsp. all-purpose flour
6 tbsp. light brown sugar
4 tbsp. cold butter
1/2 c. granulated sugar
2 tsp. ground cinnamon
In a small bowl, mix 1/2 c. sugar and 2 tsp. cinnamon and set aside.
In your food processor, combine streusel ingredients and pulse just a bit. Set aside.
In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. Set aside. In another bowl or your mixer beat together sour cream, eggs, vanilla and softened butter.
Add wet ingredients to dry. Mix just until combined. Spray a 9-inch springform pan with non-stick cooking spray. Pour half the batter into your pan. Place half the slices of the pear and plums on top of the batter. Sprinkle half the streusel on top. Sprinkle with cinnamon sugar topping. Spread second half of the batter, placed the remaining slices of the pear and plum and repeat by sprinkling streusel adn ending with cinnamon sugar.
Bake coffee cake in a 350-degree oven for 50 minutes or until toothpick inserted in the center comes out clean. Enjoy!