Category: Christmas

Cinnamon Stuffed Pears without Oats
Learn how to turn fresh pear halves into baked stuffed pears, filled with butter, brown sugar, cinnamon, and pecans. This is an easy dessert recipe anyone can make and oh so delicious!

My mom has a pear tree in her front yard, and every year she shares those pears with all the kids. One season I came up with this delicious buttery recipe for cinnamon baked pears, and I’ve made them ever since.

I love the buttery crispy topping on each individual pear half. It’s like a mini, personal-sized pear crisp with every bite.

Why You’ll Love This Recipe Too
- One of my favorite things about this dessert is you can change ingredients to fit any dietary need. For example, I’m gluten-free, so I sub gluten-free flour for the all-purpose flour. You can also sub dairy-free butter for the butter in the recipe.
- Speaking of ingredients, there are only 6 ingredients, most of which you probably already have in your pantry.
- This makes 12 personal-sized desserts with just 6 pears. That makes it a really easy and simple dessert you can make for a dinner party or get together.
- Again, that buttery crispy topping; when you dig into the pear with your fork, the pear is all tender ooey gooey with that wonderful sweet topping… It’s so delicious!
Ingredients and Substitutions Notes
- Salted Butter – Real butter is best, but if you need dairy-free, you can sub a dairy-free butter instead. I also recommend salted butter for the flavor it gives to each stuffed pear. Just be sure to soften it ahead of time.
- All-Purpose Flour – If you’re like me and need to make this gluten-free, just sub a good gluten-free flour. I also recommend unbleached flour.
- Cane Sugar – You can also use granulated sugar.
- Light Brown Sugar
- Ground Cinnamon – I love the flavor cinnamon adds to the topping mixture; you can also add nutmeg if you want.
- Pears – Let’s talk about the best pears for baking below. I highly recommend Bartlett, as they’re usually easily available.
- Pecans – These are optional, and you can sub walnuts if preferred.
What Kind of Pears Are Best for Baking?

I’m pretty sure my mom’s pear tree is a Bartlett pear tree, and Bartletts bake quite nicely. If they’re a little underripe, no worries… You just may need to bake them a tad bit longer than riper pears.

Bartletts have a sweet flavor and soft, juicy texture when baked. In fact, the topping can make the top of the pear quite ooey gooey, but when you dig in with a fork, you’ll find a soft yet firm texture below, making it the perfect combination. These pears make the best oven roasted pears, in my opinion.

Other good choices for baking might include…
- Anjou
- Bosc
How Ripe Do Pears Need to Be for Baking?

You want pears to be ripe but not overripe; when they start to change color and show bruising, they’re probably starting to get a bit overripe. While I’ve baked them in this condition (quite a bit, actually), keep in mind they won’t be quite as pretty, and they could fall apart.

Instead I recommend waiting ’til the pears are almost perfectly ripe, meaning they’re slightly soft to the touch but still a bit firm. They will also have a pleasant fruity smell when they’re just about right for baking.

Pears ripen on the inside first, so when they just start to soften, they’re likely ready to use. When you bake the pears, they’ll acquire that soft, juicy texture you want baked pears to have.
How to Make Stuffed Pears

The first step is to mix up the crumb topping. The topping I use is inspired by my Dutch apple crumb pie recipe.
1. In a large mixing bowl, combine the softened butter, flour, sugar, brown sugar, and cinnamon together with a pastry blender.
How to Assemble and Bake the Pears…
1. Cut the pears in half, and scoop the center of each pear out with a melon baller, making sure to scoop out all the seeds. Place all the halves on a baking sheet.
2. Fill in each center with the crumb topping. Then sprinkle more on top, covering each pear with the topping.
3. Sprinkle with chopped pecans, if desired.
4. Bake at 375° F for about 45 minutes, or until the crumbled topping is golden and the pear is tender when poked with a fork.
To serve, top with whipped topping or vanilla ice cream, if desired, and serve while warm.

More Topping Ideas for Cinnamon Baked Pears

I talk about oats a bit in the FAQ’s below, but you can also add other toppings, including…
- Cranberries
- Sliced almonds
- Walnuts
- Goat cheese
- Cream cheese
- Brie cheese
- Nutmeg and other spices, like apple pie spice
Expert Tips and Recipe FAQ’s

Can you overcook pears?
Yes, you can, so you’ll want to keep an eye on them and follow instructions for baking in the recipe card. Otherwise, your pears could turn out to be quite mushy and more gooey than intended. I usually do a fork test when testing whether they’re done in the oven… Stick a fork in the pear; if it’s tender and easy to poke with a fork, it’s likely done.

Can I use oats, including instant oats?
Yes, you can; I just prefer to make stuffed pears without oats. But yes, you can add oats; in fact, if you want to add oats, you might cut the flour in half, then sub in 1/2 cup oats. Instant oats will bake faster, but they’ll work just as well as regular rolled oats.

How should you store stuffed pears?
Place the cinnamon baked pears in an airtight container and keep them in the fridge. They should keep for 3 to 5 days.

More Fall Desserts

If you love this cinnamon baked pears dessert, you’ll love these other autumn desserts too…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Cinnamon Stuffed Pears

How to turn fresh pear halves into baked stuffed pears, filled with brown sugar, cinnamon, and pecans. Easy dessert recipe anyone can make!
Mixing Bowl
Melon Baller
Baking Sheet
16 tablespoons salted butter (softened)
1 cup all-purpose flour
1 cup cane sugar
3/4 cup light brown sugar
1 teaspoon ground cinnamon
6 whole pears
1 cup chopped pecans (optional)
In a large mixing bowl, combine the softened butter, flour, sugar, brown sugar, and cinnamon together with a pastry blender.
Cut the pears in half, and scoop the center of each pear out with a melon baller, being sure to scoop out all the seeds. Place all the halves on a baking sheet.
Fill in each center with the crumb topping. Then sprinkle more on top, covering each pear with the topping.
Sprinkle with chopped pecans, if desired.
Bake at 375° F for about 45 minutes, or until the crumbled topping is golden and the pear is tender when poked with a fork.
To serve, top with whipped topping or vanilla ice cream, if desired, and serve while warm.
Be sure not to overcook the pears. Otherwise, your pears could turn out to be quite mushy and more gooey than intended. I usually do a fork test when testing whether they’re done in the oven… Stick a fork in the pear; if it’s tender and easy to poke with a fork, it’s likely done.

How should you store stuffed pears?
Place the cinnamon baked pears in an airtight container and keep them in the fridge. They should keep for 3 to 5 days.

Desserts
American
cinnamon baked pears, stuffed pears
November 8, 2012
Cinnamon Streusel Coffee Cake with Pecans
Bake up an easy to make cinnamon streusel coffee cake with pecans for breakfast or brunch. This praline coffee cake is moist, buttery, and topped with a crispy cinnamon sugar topping that can’t be beat.

With holidays throughout the year, coffee streusel cake seems just the right recipe to make. This particular coffee cake recipe is from my grandma’s recipe box.

This brown sugar coffee cake is so delicious, and the batter is a thick, deliciously rich batter. It’s a delight for the senses as it bakes with its sweet, cinnamon smell wafting through the house, and a taste of heaven when it’s done.

Why You’ll Love This Recipe
- It’s super easy to make, and it bakes in about an hour.
- The cake is buttery and moist, while the cinnamon sugar topping gives a crispy texture to the top of the cake. The cake pairs so well with that delightfully crispy topping.
- You can eat it for dessert, or make it for breakfast or brunch. It’s perfect for both.
- It’s an old-fashioned cinnamon coffee cake that’s especially perfect for Easter, Thanksgiving, and Christmas.
- You can take it to a family get together or a church potluck.
Why Is It Called Coffee Cake?

Since the time that coffee was introduced to Europe in the 1600’s, Scandinavians liked to pair their coffee with things like sweet breads and cakes. However, the name ‘coffee cake’ really wasn’t commonly used until the late 1800’s.

As Dutch and German immigrants came to the United States, bringing their cherished family recipes with them, coffee cake began to be very popular, especially on the East Coast.

O&H Danish Bakery wrote a very fascinating and interesting history of coffee cake, where you can read more about this sweet breakfast treat and how it came to be.
Ingredient Notes

Most of the ingredients you probably already have on hand. Here are a few with notes…
- Butter – I like to use unsalted butter for the cake and salted butter for the topping. Whatever you do, be sure to use real butter; don’t use margarine, as that will completely change the texture and flavor of your finished cake.
- All-Purpose Flour – You can make this with regular all-purpose flour or a good gluten-free all-purpose flour. Just be sure if you do make it gluten-free that you also add a little xanthan gum, as well as check all of your other ingredients to make sure they’re truly gluten-free.
- Evaporated Milk – You can use any brand of evaporated milk you happen to have.
- Brown Sugar, Cinnamon, and Chopped Pecans – These 3 ingredients, along with the flour and butter, really give the topping the best flavor. In my opinion, they really make the recipe. While I love pecans in this coffee cake, if nuts aren’t your thing, that’s ok; go ahead and leave them out.
How to Make Cinnamon Streusel Coffee Cake

Before you get started, be sure to gather your ingredients. Then grease an 8×8 baking dish, and pre-heat the oven to 350° F.

Also, keep in mind that you can double this recipe and make it in a 9×13 baking dish or a bundt pan, if you’re needing to feed a bigger crowd.
Let’s Start with the Batter…
1. Cream or mix together the unsalted butter and sugar in a large mixing bowl. Then add in the eggs and vanilla, mixing well ’til combined.
2. Sift or whisk together the dry ingredients, including the flour, baking powder, baking soda, and salt.
3. Mix together the evaporated milk and lemon juice in a liquid measuring cup.
4. Add the dry ingredients to the butter/sugar/egg mixture, alternating with the milk mixture, beginning and ending with the dry ingredients.
1. At this point, you’ll have a creamy, somewhat stiff, cake batter. Go ahead and set it aside for just a few minutes.
Now for the Topping…
1. Whisk together the brown sugar, cinnamon, and flour in a large mixing bowl.
2. Add the chopped pecans and softened salted butter to the mixture, mixing ’til combined.
3. Your mixture will be a crumbly mixture, perfect for crumbling onto the cake.
How to Layer a Praline Coffee Cake
1. Sprinkle 1/3 of the topping mixture in the bottom of the greased baking dish.
2. Cover with half the batter.
3. Then crumble 1/3 more of the praline topping mixture.
4. Scoop and spread the remaining batter on top of that.
5. Finally, sprinkle on the remaining cinnamon sugar topping, and gently press it into the batter with your fingers.
6. Bake the cake at 350° F for about 1 hour, or ’til a toothpick inserted in the center comes out clean. Let the cake stand and cool for about 10 minutes before serving.
Expert Tips and Recipe FAQ’s

What’s the difference between coffee cake and crumb cake?
Coffee cake is more cake, less topping; crumb cake is more topping, less cake. Crumb cake has a much thicker topping on it.

How can I keep streusel topping crunchy?
This particular recipe has a crispy streusel topping. However, if warmed in the microwave, it could grow a bit soggy. I’d recommend re-heating it, covered in foil in the oven for a few minutes, before serving, if you want to serve it warm.

Why does the streusel sink?
As your coffee cake bakes, the streusel will sort of meld into the cake… Meaning some of it will actually melt and combine with the top of the cake. It’s made of things that melt together, including the butter, cinnamon, and sugar; and that’s ok. However, the flour is there to keep the whole thing from just melting down into the cake entirely, and that melding together, in my opinion, is what makes this cake taste even better.

Can I make this cinnamon streusel cake ahead of time?
Yes, in fact, you can mix up the batter and the topping, throw it all together according to the recipe; then cover your baking dish and place it in the fridge ’til you’re ready to bake it the next morning. If you’re actually baking it ahead of time, I would recommend baking it no more than 1 day in advance. Then just cover it and store it on the counter ’til you’re ready to serve it.

Can I freeze coffee cake with pecans?
Yes, you can. Just be sure to store it in an airtight container so it doesn’t get freezer burn.

More Brunch Recipes to Enjoy:

If you enjoy this praline coffee cake recipe, you’ll enjoy these recipes too.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Cinnamon Streusel Coffee Cake with Pecans

Easy to make cinnamon streusel coffee cake with pecans. Moist, buttery, and topped with a crispy cinnamon sugar topping.
8×8 Baking Dish
Mixer
Liquid Measuring Cup
Coffee Cake Batter:
1/4 cup unsalted butter (softened)
6 tablespoons cane sugar
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup evaporated milk
1/2 tablespoon lemon juice
Streusel Topping:
3/4 cup light brown sugar
1 1/2 teaspoons ground cinnamon
6 tablespoons all-purpose flour
1/4 cup chopped pecans
1/4 cup salted butter (softened)
Grease an 8×8 baking dish, and pre-heat the oven to 350° F.
Coffee Cake Batter:
Cream or mix together the unsalted butter and sugar in a large mixing bowl. Then add in the eggs and vanilla, mixing well 'til combined.
In a separate bowl, sift or whisk together the dry ingredients, including the flour, baking powder, baking soda, and salt.
Mix together the evaporated milk and lemon juice in a liquid measuring cup.
Add the dry ingredients to the butter/sugar/egg mixture, alternating with the milk mixture, beginning and ending with the dry ingredients.
At this point, you'll have a creamy, somewhat stiff, cake batter. Go ahead and set it aside for just a few minutes.
Streusel Topping:
Whisk together the brown sugar, cinnamon, and flour in a large mixing bowl.
Add the chopped pecans and softened butter to the mixture, mixing 'til combined. The mixture will be a crumbly mixture, perfect for crumbling onto the cake.
Layer the Cake:
Sprinkle 1/3 of the topping mixture in the bottom of the greased baking dish.
Cover with half the batter.
Then crumble 1/3 more of the praline topping mixture.
Scoop and spread the remaining batter on top of that.
Finally, sprinkle on the remaining cinnamon sugar topping, and gently press it into the batter with your fingers.
Bake the cake at 350° F for about 1 hour, or 'til a toothpick inserted in the center comes out clean. Let the cake stand and cool for about 10 minutes before serving.
How can I keep streusel topping crunchy?
This particular recipe has a crispy streusel topping. However, if warmed in the microwave, it could grow a bit soggy. I’d recommend re-heating it, covered in foil in the oven for a few minutes, before serving, if you want to serve it warm.

Can I make this cinnamon streusel cake ahead of time?
Yes, in fact, you can mix up the batter and the topping, throw it all together according to the recipe; then cover your baking dish and place it in the fridge ’til you’re ready to bake it the next morning. If you’re actually baking it ahead of time, I would recommend baking it no more than 1 day in advance. Then just cover it and store it on the counter ’til you’re ready to serve it.

Can I freeze coffee cake with pecans?
Yes, you can. Just be sure to store it in an airtight container so it doesn’t get freezer burn.

Breakfast & Brunch, cakes, Desserts
American
brown sugar coffee cake, cinnamon streusel cake, cinnamon streusel coffee cake, coffee cake, coffee cake recipe, coffee cake with pecans, coffee streusel cake, old fashioned cinnamon coffee cake, praline coffee cake, streusel coffee cake recipe
March 29, 2012