Ginger Pear Coffee Cake

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A tender coffee cake made with oat flour and yogurt with an almond cinnamon oat topping and a ginger pear filling.



Crumble Topping:

  • 2 tablespoons melted butter
  • 2 tablespoons rolled oats
  • 2 tablespoons slivered almonds
  • 1 tablespoon dark brown sugar
  • ½ teaspoon ground cinnamon
  • Pinch coarse salt

Pear Filling:

  • 2 tablespoons dark brown sugar
  • 1 tablespoon melted butter
  • 1 ripe pear, cored and thinly sliced, skins on
  • ½ teaspoon ground ginger
  • Pinch coarse salt

Coffee Cake:

  • ⅓ cup oil
  • ⅓ cup dark brown sugar
  • 2 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • ¾ cup oat flour
  • ¾ cup rolled oats
  • 2 tablespoons ground flax seed
  • 1 teaspoon baking powder
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon coarse salt
  • 1 cup plain Greek yogurt or sour cream


  1. Preheat the oven to 350 degrees. Line a 9-inch square cake pan with parchment paper hanging over the edges. Secure the edges with oven-safe metal clips, if you have them. Coat with cooking spray. Set aside.
  2. In a medium mixing bowl, stir together the butter, oats, almonds, brown sugar, cinnamon and salt until combined. Set aside.
  3. In another medium mixing bowl, stir together the brown sugar, melted butter, sliced pear, ginger and salt until combined.
  4. In a third large mixing bowl, use a hand mixer to beat together the oil and brown sugar until fluffy. Beat in one egg at a time until fluffy. Beat in the vanilla extract until incorporated. Beat in the yogurt or sour cream until thoroughly mixed.
  5. In a fourth medium mixing bowl, whisk together the oat flour, oats, flax seed, baking powder, ginger, cinnamon, baking soda and salt.
  6. Add the dry ingredients to the bowl with the Greek yogurt mixture, folding together with a spatula, just until incorporated.
  7. Transfer half of the cake mixture into the prepared baking pan. Arrange the glazed pear slices on top of the cake mixture. Pour the remaining cake mixture on top of the pear slices and carefully spread into an even layer. Evenly distribute the crumble topping on the cake mixture.
  8. Bake 25-40 minutes or until the cake is just set and a toothpick inserted into the center comes out mostly clean. Let cool, then lift the cake out of the pan using the parchment paper “handles”. Place on a cutting board and slice into squares. Serve.


Baking Tip: If you'd like to bake this in an 8-inch cake pan, you can! Simply follow the directions, it will just take a bit longer to bake. Watch carefully!