Pear & Ginger Stuffed Sour Cream Coffee Cake

Recipe by The Gourmet RD

This post is in partnership with Quince & Apple.  All views are my own. And it's officially fall. I'm still questioning it because yesterday I walked outside and picked an entire box full of cherry,

Ingredients

• butter and flour for dusting pan
• 2 tbsp old-fashioned rolled oats
• 2 tbsp slivered almonds
• 3 tbsp butter (melted)
• 3 tbsp brown sugar
• 2 tbsp pear ginger preserves
• 1 ripe pear (thinly sliced)
• ¼ cup softened butter or canola oil
• ½ tbsp brown sugar
• 2 eggs
• 1 tsp pure vanilla extract
• 2 tbsp pear ginger preserves
• ¾ cup whole wheat pastry flour
• ¾ cup old-fashioned rolled oats
• 2 tbsp ground flax seed
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp coarse salt
• 1 cup sour cream or Greek yogurt

Method

1. Preheat oven to 350 degrees. Coat a 9-inch cake pan with butter, then lightly dust evenly with flour. Evenly sprinkle oats and almonds in the bottom of the pan. Set aside. In a small glass bowl, mix together melted butter, brown sugar, preserves and sliced pear until combined. Set aside. In a medium mixing bowl, use a hand mixer to beat together butter/oil, brown sugar, eggs, vanilla extract and preserves until fluffy. In another medium mixing bowl, whisk together flour, oats, flax seed, baking powder, baking soda and salt. Add flour mixture and sour cream alternately to sugar mixture, starting and ending with flour, beating on low using the hand mixer until just combined. Pour half of the batter into the prepared cake pan and spread evenly in the pan. Arrange pear mixture on top of the batter, then pour remaining batter on top and spread evenly across the pan. Bake 45-55 minutes, until cake is set and a toothpick inserted into the center comes out clean. Allow cake to cool completely, then turn over onto a platter and slice to serve.

View the recipe instructions at The Gourmet RD