Pear Sour Cream Coffee Cake
Easy to mix together, this moist coffee cake will make any brunch or weekend breakfast special.
Serves
12
Prep time 10 min.
Cook time 40 min.
Ingredients
2 cups all-purpose flour
⅔ cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
salt, optional
2 cans (15oz.ea.) Del Monte® Lite Sliced Pears in Extra Light Syrup or Cling Peaches in Extra Light Syrup, drained
1 cup Light sour cream [or low fat plain Greek yogurt]
⅓ cup vegetable oil
2 eggs, beaten
1 tsp. vanilla extract
1 cup chopped pecans
½ cup uncooked old fashioned oats
½ cup packed dark brown sugar
1½ tsps. cinnamon
3 Tbsps. butter, melted
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Directions
Preheat oven to 350°F. Lightly spray a 13x9-inch baking pan with non-stick cooking spray.
For Coffee Cake, stir together flour, sugar, baking powder, baking soda, cinnamon and salt, if desired, in a large bowl. Add pears, sour cream, oil, eggs and vanilla; stir well with a whisk, mashing pears into small pieces. Smooth batter into prepared baking pan.
For Streusel, stir together pecans, oats, brown sugar, cinnamon and butter in a small bowl; sprinkle evenly over batter and pat lightly.
Bake, uncovered, 40 to 45 minutes or until wooden pick inserted in center comes out almost clean. Place on wire rack to cool. Serve warm or at room temperature.