Sour Cream Pear Coffee Cake

Wendell is a dessert eater, and since he hasn't been out to buy his favorite treats lately, I made this the other day.  

I cut the recipe in half for an 8 x 8 pan. It's from the Del Monte website here. It came out less dense than I expected. It was good.

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

Directions

1. Preheat oven to 350°F. Lightly spray a 13x9-inch baking pan with non-stick cooking spray.
2. 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.
3. For Streusel, stir together pecans, oats, brown sugar, cinnamon and butter in a small bowl; sprinkle evenly over batter and pat lightly.
4. 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.