There’s something about coffee cake that feels like a warm hug on a lazy weekend morning. I love how it walks that perfect line between breakfast and dessert—fancy enough to serve to guests, but easy enough to whip up on a random Tuesday. And the best part? You don’t need any special skills or equipment.
I started making this pear almond coffee cake last fall when I had a bag of pears sitting on my counter getting a little too ripe. I figured I’d throw them into a basic coffee cake recipe, and honestly, it turned out better than I expected. The pears add just enough moisture without making things soggy, and the almonds give it a nice crunch on top.
Now it’s become my go-to whenever I need something that looks like I tried really hard but actually comes together in about 15 minutes of prep time. Serve it warm with coffee, or let it sit on the counter for snacking throughout the day. Either way, it disappears fast.
Why You’ll Love This Pear Almond Coffee Cake
- Lighter than traditional coffee cake – Using Greek yogurt and a mix of butter and coconut oil keeps this cake moist without being too heavy, so you can enjoy a slice without feeling weighed down.
- Perfect for breakfast or dessert – This coffee cake works just as well with your morning coffee as it does for an after-dinner treat, making it a versatile addition to your baking rotation.
- Fresh fruit flavor – The juicy pear slices baked right into the cake add natural sweetness and keep every bite interesting, while the almond-cinnamon topping gives it that classic coffee cake crunch.
- Ready in about an hour – From mixing to serving, this cake comes together quickly enough for weekend brunch or last-minute guests.
What Kind of Pears Should I Use?
For this coffee cake, you’ll want to use pears that are ripe but still firm enough to hold their shape during baking. Bartlett and Anjou pears are both great choices since they have a nice balance of sweetness and texture that won’t turn mushy in the oven. If your pears are rock hard, let them sit on the counter for a day or two until they give just slightly when you press near the stem. Overly ripe pears that feel soft all over will release too much moisture and can make your cake soggy, so save those for eating fresh or making smoothies instead.
Options for Substitutions
This coffee cake is pretty forgiving when it comes to swaps, so here are some options if you need them:
- Greek yogurt: Regular plain yogurt or sour cream work great here. If using sour cream, you might want to thin it slightly with a tablespoon or two of milk since it’s thicker than yogurt.
- Coconut oil: You can replace the coconut oil with more butter (so 12 tablespoons total butter) or use vegetable oil. Just make sure the coconut oil or butter is softened to room temperature for easy mixing.
- Pears: Apples are a natural swap here – try Granny Smith or Honeycrisp. You could also use peaches when they’re in season. Just slice them the same way you would the pears.
- Almonds: Walnuts or pecans make tasty alternatives if you’re not an almond fan. You can also leave them out completely if you have nut allergies – the cake will still turn out fine.
- All purpose flour: For a whole grain version, you can substitute up to half the all purpose flour with whole wheat flour. Don’t go beyond half though, or your cake might turn out too dense.
Watch Out for These Mistakes While Baking
The biggest mistake when making this coffee cake is not bringing your butter and eggs to room temperature first, which can cause the batter to curdle and result in a dense, uneven crumb – just leave them out on the counter for about 30 minutes before you start.
Another common error is overmixing the batter once you add the flour, so mix just until the dry ingredients are incorporated to keep your cake tender and light.
When arranging your pear slices, make sure to pat them dry with a paper towel first to prevent excess moisture from making the cake soggy, and don’t skip mixing the baking soda directly into the yogurt before adding it to the batter, as this step helps activate the leavening.
Finally, check for doneness a few minutes early by inserting a toothpick in the center – it should come out with just a few moist crumbs, not completely clean, since the cake will continue baking slightly as it cools.
What to Serve With Pear Almond Coffee Cake?
This coffee cake is perfect for breakfast or brunch alongside a hot cup of coffee or tea – the pear and almond flavors really shine in the morning. I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream if you’re having it as dessert after dinner. It also pairs nicely with a fruit salad made with berries and citrus, which adds a fresh contrast to the sweet, cinnamon-spiced cake. For a cozy weekend brunch, try it with scrambled eggs and crispy bacon on the side to balance out the sweetness.
Storage Instructions
Store: This coffee cake stays moist and delicious for several days. Keep it covered with plastic wrap or in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. The pears keep it nice and tender, so it actually tastes great even after a few days.
Freeze: You can freeze the whole cake or individual slices wrapped tightly in plastic wrap and then in foil for up to 3 months. I like to slice it first so I can grab just one piece at a time for a quick breakfast or snack.
Serve: Let frozen slices thaw at room temperature for about an hour, or warm them in the microwave for 20-30 seconds. If you want that fresh-baked feel, pop a slice in a 300°F oven for about 10 minutes to crisp up the almond topping a bit.
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-45 minutes |
| Total Time | 55-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3300-3600
- Protein: 55-65 g
- Fat: 135-150 g
- Carbohydrates: 475-500 g
Ingredients
For the cake:
- 1 1/2 cups plain fat free greek yogurt
- 3 cups all purpose flour (I use King Arthur)
- 3 large eggs (room temperature)
- 6 tbsp unsalted butter (room temperature)
- 1 1/2 tsp baking soda
- 1 1/2 cups granulated sugar
- 2 tsp vanilla extract (for best flavor)
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 6 tbsp coconut oil
For the topping:
- 1/2 cup granulated sugar
- 1/2 cup finely chopped almonds (I prefer sliced)
- 2 large pears (peeled, cored, thinly sliced)
- 1 1/2 tsp ground cinnamon
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 350°F (175°C).
Lightly coat a 9×13 inch baking dish or a 9-inch springform pan with cooking spray and set it aside.
I like to use a springform pan for easy removal and a great presentation.
Step 2: Combine the Yogurt and Baking Soda
- 1 1/2 cups plain fat free greek yogurt
- 1 1/2 tsp baking soda
In a small bowl, combine the plain fat-free Greek yogurt with the baking soda.
Stir until they are fully mixed together and set the mixture aside.
This helps activate the leavening for a lighter cake.
Step 3: Mix the Dry Ingredients
- 3 cups all purpose flour (I use King Arthur)
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly distributed.
Set this dry mixture aside for later.
Step 4: Cream the Butter, Oil, and Sugar; Incorporate Eggs
- 6 tbsp unsalted butter (room temperature)
- 6 tbsp coconut oil
- 1 1/2 cups granulated sugar
- 3 large eggs (room temperature)
Using an electric mixer, cream together the unsalted butter, coconut oil, and 1 1/2 cups granulated sugar until the mixture is light and fluffy.
Beat in the eggs one at a time, ensuring each egg is thoroughly combined before adding the next.
Step 5: Combine Wet and Dry Ingredients, Add Vanilla
- dry ingredients (from Step 3)
- creamed mixture (from Step 4)
- yogurt mixture (from Step 2)
- 2 tsp vanilla extract (for best flavor)
Add the dry ingredients from Step 3 to the creamed mixture from Step 4, alternating with the yogurt mixture from Step 2.
Mix until just combined.
Stir in the vanilla extract to finish the batter.
Be careful not to overmix at this stage for a tender cake.
Step 6: Assemble the Cake with Pears and Almond Topping
- prepared batter (from Step 5)
- 2 large pears (peeled, cored, thinly sliced)
- 1/2 cup finely chopped almonds (I prefer sliced)
- 1/2 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Pour the cake batter into the prepared baking dish from Step 1.
Arrange the thinly sliced pears evenly over the top of the batter.
In a small bowl, combine the chopped almonds, 1/2 cup granulated sugar, and ground cinnamon.
Sprinkle this nut mixture evenly over the pears for a delicious, crunchy topping.
Step 7: Bake and Cool the Cake
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool in the pan for 20 minutes before serving.
I find letting it cool a bit helps the flavors settle and makes slicing easier.
Perfect Pear Almond Coffee Cake
Ingredients
For the cake:
- 1 1/2 cups plain fat free greek yogurt
- 3 cups all purpose flour (I use King Arthur)
- 3 large eggs (room temperature)
- 6 tbsp unsalted butter (room temperature)
- 1 1/2 tsp baking soda
- 1 1/2 cups granulated sugar
- 2 tsp vanilla extract (for best flavor)
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 6 tbsp coconut oil
For the topping:
- 1/2 cup granulated sugar
- 1/2 cup finely chopped almonds (I prefer sliced)
- 2 large pears (peeled, cored, thinly sliced)
- 1 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Lightly coat a 9x13 inch baking dish or a 9-inch springform pan with cooking spray and set it aside. I like to use a springform pan for easy removal and a great presentation.
- In a small bowl, combine the plain fat-free Greek yogurt with the baking soda. Stir until they are fully mixed together and set the mixture aside. This helps activate the leavening for a lighter cake.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly distributed. Set this dry mixture aside for later.
- Using an electric mixer, cream together the unsalted butter, coconut oil, and 1 1/2 cups granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each egg is thoroughly combined before adding the next.
- Add the dry ingredients from Step 3 to the creamed mixture from Step 4, alternating with the yogurt mixture from Step 2. Mix until just combined. Stir in the vanilla extract to finish the batter. Be careful not to overmix at this stage for a tender cake.
- Pour the cake batter into the prepared baking dish from Step 1. Arrange the thinly sliced pears evenly over the top of the batter. In a small bowl, combine the chopped almonds, 1/2 cup granulated sugar, and ground cinnamon. Sprinkle this nut mixture evenly over the pears for a delicious, crunchy topping.
- Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for 20 minutes before serving. I find letting it cool a bit helps the flavors settle and makes slicing easier.
